nntsuzu/KFTT huggingface dataset:
English: Though only white products were produced originally, products which had light-red wrapping of dough and used azuki bean koshian were developed later for the purpose of the gifts of auspicious events.
Japanese: 最初は、白いものだけだったが、慶事に使えるように、皮をうす紅に染め、小豆の漉し餡をいれたものを創った。
English: Green products for mourning are also available (because of this, Rikyu manju is sometimes dubbed soshiki manju (funeral manju) by local residents).
Japanese: 弔事用の緑の物もある（この為か地元では利休饅頭＝葬式饅頭と揶揄される事がある）。
English: It was inherited from SEN no RIKYU (chasei) => Shigenari FURUTA (master of tea ceremony) => Shigeharu FURUTA (Shigeharu is a nephew of Shigenari), the first lord of Hamada-jo castle => Jiemon, the founder of Nakaya.
Japanese: 千利休（茶聖）→古田重然公（茶人）→初代浜田城主古田重治公家（重治は重然の甥）→仲屋の家祖治右衛門と伝えられた。
English: When manju becomes stiff, it can be eaten deliciously by baking or batter-frying.
Japanese: 硬くなったらこんがり焼くか、または衣をつけて食油で揚げてもおいしい。
English: Barley flour (which is rich in dietary fiber) and raw sugar (which is rich in minerals) are used for the wrapping of dough.
Japanese: 皮には大麦粉（食物繊維の含有量が多い）と黒砂糖（ミネラルが豊富）を使用。
English: "Rikyu manju" appears as a very unpalatable manju in "Chanoyu", one of Enso Gohyaku Banashi (500 rakugo-stories of Enso) of rakugo storyteller Sanyutei Enso.
Japanese: 落語家、三遊亭圓窓の圓窓五百噺の中の一つ、「茶の湯」に「利休饅頭」が登場するが、非常にまずい饅頭として語られる。
English: As the tea served by him was very bad and undrinkable, guests came with the aim of eating delicious cakes.
Japanese: お茶がひどいものでとても飲めた代物ではなかったため、お客は上等なお菓子のみを目当てにしてきていた。
English: Before long, the retired person realized that the payment to a cake shop was not negligible and started to produce cakes by himself.
Japanese: やがて、隠居は菓子屋への支払いがバカにならないと思い、菓子を自作することにする。
English: However, it was also so unpalatable that he pretended to go to the restroom and threw the manju-like cake out.
Japanese: しかし、これもまずかったため、厠に行くふりをして、この饅頭もどきを外に投げ捨てた。
English: The manju hit the face of a farmer who was working in the field, and the farmer murmured, while cleaning up his face, "He is holding chanoyu (a tea ceremony) again".
Japanese: この投げ捨てられた饅頭が畑で働いていた百姓の顔にあたり、百姓は汚れを取りながら、「また、茶の湯、やってんなァ」とつぶやく、という噺。
English: Sanyutei Kinba (the fourth) also used "Chanoyu" as one of his programs, but the details are different.
Japanese: また、三遊亭金馬(4代目)も演目としてこの「茶の湯」を行っているが、細部が異なっている。
English: Rikyu manju is sometimes served as onmono (hot dish) at Japanese inns or selected by cooking schools as a theme for learning how to make Japanese cakes.
Japanese: 旅館等で温物として出されたり、料理学校などで和菓子の作り方で題材にされることがある。
English: The unusual way of eating Rikyu manju is to eat it after dipping in a flour-and-water batter and frying.
Japanese: 変わった食べ方としては、小麦粉を薄く溶いてその中に饅頭を泳がせて揚げるという方法がある。
English: It was created by Danjuro ICHIKAWA the ninth, succeeded by Suisen ICHIKAWA (the son of Danjuro the ninth) and by Suisen ICHIKAWA (the grandson of Danjuro the ninth), and then inherited by the present head of the family, Danjuro ICHIKAWA the twelfth.
Japanese: 市川團十郎(9代目)にはじまり、市川翠扇（九代目の子）、市川翠扇（九代目の孫）と継承されて当代宗家の市川團十郎(12代目)に至る。
English: Kabuki is intrinsically free from any styles, but "Kabuki Ichikawa-ryu school" sometimes refers especially to aragoto (Kabuki play featuring exaggerated posture, makeup, and costume) and Kabuki Juhachiban (eighteen best plays) passed down from generation to generation by the head of the Ichikawa family.
Japanese: 歌舞伎に本来流儀はないが、「歌舞伎市川流」とした場合には、特に市川宗家が代々継承してきた荒事や歌舞伎十八番を指すこともある。
English: Beni-shoga is a pickles made from pickling groundnuts of ginger in plum vinegar.
Japanese: 紅しょうが（べにしょうが）は、ショウガの塊根を梅酢に漬けた漬物の一種。
English: After pre-pickling blocks of ginger roots in salt, boil well in plum vinegar for a couple of days and take them out to be cut into thin strips.
Japanese: 球根生姜（ねしょうが）を塩で下漬けした後、梅酢（梅干しを漬けた後に残る漬け汁）で数日間漬けこみ、取り出して細切りにする。
English: Plum vinegar with beefsteak plant turns deep purple (thanks to color transfer), but even with the plum vinegar without beefsteak plant, ginger turns faint red as it reacts with the acid of plum vinegar due to the pigment from the anthocyanin family contained in it.
Japanese: この際の梅酢は、シソを用いた梅酢を用いると（紫蘇の色が移って）濃い紫色になるが、シソを用いていない梅酢を用いた場合でも、ショウガの中にアントシアン系色素が含まれているため、梅酢の酸と反応して淡い薄紅色に漬けあがる。
English: When beni-shoga is produced industrially, however, ginger shredded in advance are often pickled in a condiment liquid of plum vinegar with red food coloring.
Japanese: なお工業的に製造する場合は、赤系の着色料を混ぜた、梅酢を用いた調味液で、あらかじめ細切りにしておいたショウガを漬け込む製法が多い。
English: It can be eaten as it is, but its basic use is to supply color, to help arrange food pleasingly on the plate, as a palate refresher, and as relish.
Japanese: そのまま食べることもあるが、基本的には色取り・あしらい・口直し・付け合わせとしての性格が強い。
English: Most of the restaurants of gyudon (rice covered with beef and vegetables) and Hakata ramen put containers of beni-shoga on customers' tables so that customers can help themselves.
Japanese: 牛丼や博多ラーメンの店のほとんどは、紅しょうがを入れた器を客席に置いており、客が自分でトッピングするようになっている。
English: -In Kinki region, rather than cutting the different ingredients into strips, these ingredients are sliced thinly and then mixed together in tempura batter before being deep-fried.
Japanese: -近畿地方では細く短冊に切ったものを掻き揚げした形態ではなく、塊を薄くスライスしたものを揚げた形態である。
English: Within the context of Japanese traditional literature and the arts, Matsukaze was meant to describe a desolate, lonely scenery of a seashore.
Japanese: 日本の古典文芸において「松風」（まつかぜ）は、うら（浦）寂しい海岸の情景を表すものとして用いられた。
English: The following are the word "Matsukaze" used in various occasions and cases in Japan.
Japanese: 以下、これにまつわる同名（同表記「松風」または同音「まつかぜ」）の項目を列記する。
English: West Japan Railway Company currently operates a special express called "Super Matsukaze."
Japanese: 西日本旅客鉄道が運行する特別急行列車「スーパーまつかぜ」も上項目で扱う。
English: There is a Japanese-style sweets called Matsukaze, known as the thinnest Japanese traditional sweets produced by a company called Shokan-ji Maruho, which is located in Kikuchi City, Kumamoto Prefecture.
Japanese: 熊本県菊池市に正観寺丸宝という会社の商品日本一うすい和菓子『松風』という商品もある。
English: A word processing light-weight software for Microsoft Windows OS developed by Kanrikogaku Kenkysho Ltd..
Japanese: 管理工学研究所が開発したMicrosoftWindows版軽量ワープロソフト。
English: One of the works of a poet/writer, Tomoji ISHIZUKA, published as "Matsukaze" in 1942.
Japanese: 俳人・小説家の石塚友二の作品の一つで1942年に発表された『松風』。
English: One of the characters of TV animation, "Vampire Miyu," named "Matsukaze."
Japanese: テレビアニメ『吸血姫美夕(テレビアニメ)』の登場人物(?)の一人「松風」。
English: Similar to the characters of other animation/manga works, Dolce Saito of "Geneshaft," or Rino RANDO and Pucchan of "Gokujo Seitokai," ("Best Student Council") the character and her companion puppet are played as dual-roles by a single voice actress, while the character and the puppet usually have wildly different voices and characters.
Japanese: 冷羽と松風は『ジーンシャフト』のドルチェ・サイトウや『極上生徒会』の蘭堂りのとプッチャンと同様に声優が本人と人形の一人二役であり本人と人形の性格や言動が大きく異なる設定となっている。
English: Whale meat is defined as the edible parts of cetaceans and of smaller-sized cetaceans called dolphins, which are used for food.
Japanese: 鯨肉（げいにく）とは、食品として扱われるクジラ目や、その小型種の一部の総称であるイルカの可食部全般を指す。
English: Whales have been used by human beings in various ways throughout the world, including use of their oil, and use of whale meat is an important one of them.
Japanese: 鯨類は世界各地で鯨油など多様な利用がされてきたが、鯨肉もその中の重要な用途の一つである。
English: Various taste preferences, consequently the cooking methods for them, have been developed in combination with the meat tastes of various types of whales and of body portions of whales, having formed various food cultures depending on the nation or area.
Japanese: 多様な鯨種と食味や鯨肉の名称にあわせて様々な嗜好や調理法も生まれ、国や地域によって様々な食文化を形成してきた。
English: However, in Japan, demand for whale meat as food is decreasing more rapidly than the production, and therefore, it is said that anxiety regarding availability of whale meat doesn't exist.
Japanese: しかしながら、日本ではそれ以上に食用需要が減少しているため、流通不安はないとされる。
English: The meat price has risen considerably in comparison with that in the golden age of commercial whaling, and the steep rise has sometimes been disputed in relation to the problem of whaling.
Japanese: 価格も商業捕鯨全盛期と比べると大きく値上がりしており、その高騰が捕鯨問題と関連して争点となる場合がある。
English: Because whales have often been considered as big "fishes," the meat has been eaten as a type of fish meat, from old times.
Japanese: 鯨はしばしば最大の「魚」ととらえられ、魚肉のひとつという位置づけで古くから食用とされてきた。
English: Therefore, in the article below, whales, actually in the mammal class, are sometimes described as fishes as well.
Japanese: そのため、以下の記述では哺乳類の鯨を「魚」として表記する場合がある。
English: It has been known from archeological studies that whale meat was eaten from old times in coastal areas of the world.
Japanese: 世界各地の沿岸部で古くから鯨肉を食していたことは、考古学的研究から判明している。
English: In the medieval period of Europe, whales were hunt systematically, for example, in Bay of Biscay, and the meat was consumed as food widely by people living along the costal areas, especially whale tongue was highly valued.
Japanese: 中世ヨーロッパにおいてはビスケー湾などで組織的な捕鯨が行われ、鯨の舌が珍重されたほか、肉は広く沿岸民の食糧となった。
English: Dolphin meat in particular was favored for puddings, pies or spit-roasted dishes.
Japanese: 特にイルカが食用として好まれ、串焼きやプディング、パイなどに用いられた。
English: As an unusual cooking method example, the fried brains of dolphins were eaten on whaling ships on rare occasions.
Japanese: 変わった料理法では、捕鯨船などでまれに供されたイルカの脳みそのフライが挙げられる。
English: While use of Large-sized whales as food had become unpopular, dolphin was considered as food until recently.
Japanese: 大型鯨が食品とはみなされなくなった後も、イルカについては比較的最近まで食用とされていた。
English: Dolphin meat cooking methods appeared on home-cooking books in England in the 15th century.
Japanese: 15世紀のイングランド家庭料理についての本にもイルカ料理が登場する。
English: In Herman Melville's "Moby Dick" published in the 19 century, dolphin meat was described as well-known delicacy.
Japanese: 19世紀に刊行されたハーマン・メルヴィルの「白鯨」にもイルカの美味はよく知られているという記述がある。
English: In "Moby Dick" there is also a scene which describes particular taste of a sailor on a whaling ship, and the sailor eat a steak of a large-whale.
Japanese: なお、「白鯨」には、ある捕鯨船員の特殊な嗜好としてではあるが大型鯨のステーキを食べる描写もある。
English: Regarding the eating habit of sailors, a Japanese sailor rescued by a whaling ship of the US in the 19th century recorded that American sailors on the ship did not eat the meat of large-sized whales because they considered the meat is bad for them, but ate dolphin meat on rare occasions.
Japanese: 同じく19世紀にアメリカの捕鯨船に救助された日本人船員も、アメリカ人船員は大型鯨肉は毒だからと食べないが、イルカはまれに食べていると記録している。
English: It appears that, when eating meat was prohibited for a religious reason, for example, in holy abstinence in the Catholic Church, whale meat was often eaten as fishes that was not considered as taboo.
Japanese: カトリック教会における小斎のような信仰上の理由から肉食が禁じられているときに、禁忌に触れない「魚」として鯨肉を食べることも多かったようである。
English: However, as whale resources along the coasts became depleted and sites of whaling changed to off the coasts or in remote sea areas, it became difficult to bring back caught whales in the ages when no cold storage nor freezing technology was available, making it gradually impossible to eat the meat.
Japanese: しかし、沿岸鯨類資源の枯渇から沖合い・遠洋へと漁場が移動するにつれ、冷蔵冷凍技術がない時代には持ち帰りが困難となり、徐々に食用とすることができなくなっていった。
English: The reason why whales were hunt even after their meat became less and less used as food was that whale oil and whalebone were useful as industrial materials.
Japanese: なお、鯨肉が利用されなくなったにもかかわらず捕鯨が継続された理由は、鯨油やクジラヒゲなどに工業原料としての価値があったためである。
English: Then in the process in which whales became to be hunted in the sea areas increasingly remoter from coasts, whales were no more considered as food.
Japanese: そして沿岸から離れる過程で、鯨を食用と見る発想そのものが失われていった。
English: Even on whaling ships where fresh whale meat was available and fresh food materials were needed as well, large-sized whales except dolphins were not eaten by almost all of the sailors, with rare exceptions.
Japanese: 新鮮な鯨肉が手に入り、なおかつ新鮮な食料を必要としていた捕鯨船上ですら、イルカ以外の大型の鯨については一部の船員を除けば食用とはしていなかった。
English: Even when whale oil became to be used for producing margarine later, it was a secret that margarine was made from whales, because whales were not considered food.
Japanese: 後に鯨油でマーガリン生産が可能となった時にも、鯨は食品とはみなされていなかったために、鯨製品であるということは秘されて販売されていた。
English: However, exceptionally, in Norway and Iceland where whaling activities in their coastal areas remain, whale meat has still been eaten.
Japanese: ただしノルウェーやアイスランドなど沿岸での捕鯨が継続された地域では、例外的に鯨肉食が残存している。
English: In some regions, for example, in the England during World WarⅡ, where food was not available sufficiently, use of whale meet as substitute food was recommended, but such practice didn't become established.
Japanese: 第二次世界大戦時のイギリスなど一部では食糧難の際の代用食として推奨されたが、あまり定着しなかった。
English: In around 1950s as well, it was investigated to sell whale meat commercially as a measure against declining whale oil price, but the measure also failed and the meat was sold as food for pets instead.
Japanese: 1950年頃にも鯨油価格低下への対応策として鯨肉の商品化が検討されたが、これも失敗に終わり、ペットフードなどに転用された。
English: In recent years, except the case of margarine above, there are not so many examples about the use of whale bodies as food but there is a case that whale extract which produced in Norway was used as substitute for beef extract as ingredient of consomme (a clear soup).
Japanese: 最近の鯨体の食用利用としては、前述の鯨油マーガリンを除けば、ノルウェーなどが生産した鯨肉エキスを牛肉エキスの代用としてコンソメ原料などに使用していた例がある程度である。
English: It seems that whale meat was eaten even before a systematic whaling industry was established in Japan as well.
Japanese: 日本においても、組織的な捕鯨産業の成立以前から、鯨肉を食用とすることはあったようである。
English: Remains of whales, centered on small-sized odontoceti, were unearthed from shell mounds originated in the Paleolithic period, including the Jomon period and from remains originated in the Yayoi period.
Japanese: 小型のハクジラ類を中心に、縄文時代以前を含む旧石器時代の貝塚や、弥生時代の遺跡など古くから出土例がある。
English: In Japan, meat-eating was a taboo or was officially prohibited in many eras throughout the history, for example, for a religious reason.
Japanese: 日本では宗教上の理由などから、「肉食」が忌避されたり、公式には禁止される時期が歴史上で度々あった。
English: However, it seems that whale meat was eaten as "fish meat" in Japan like in Europe and the United States.
Japanese: しかしながら、欧米の場合と同じく「魚」として食用にされていたようである。
English: In Kojiki (The Records of Ancient Matters), it is described that whale meat was presented to Emperor Jimmu in 712.
Japanese: 712年（和銅5年）の古事記のなかで神武天皇に鯨肉が献上されたという記述がある。
English: In 1577, Kenmotsu MIZUNO presented whale meat to Nobunaga ODA, and for this, Nobunaga ODA returned a message including the following description, thanking Mizuno for the present: "I received a pack of whale meat. I am delighted with your kindness. We'll talk more when you visit me. By Nobunaga ODA, on February 13, 1577."
Japanese: 1577年（天正5年）水野監物が織田信長に鯨肉を贈った、その返礼が信長よりなされており「鯨一折到　来候細々懇　情別而悦入候　猶参上之時　可申候也　正月十六日信長」という内容の感状が書かれている。
English: This is not about whale meat but in 1582, two "wooden whale buckets" (wooden buckets specialized for carrying whale meat) were presented by the Ise province to Emperor Ogimachi, with a "wooden whale bucket" to each of Imperial Prince Sanehito and Haretoyo KAJUJI as well at the same time.
Japanese: 1582年（天正10年）鯨肉ではないが、「鯨桶」（鯨肉を運ぶための専用の木桶）が、伊勢国より正親町天皇へ2つ、誠仁親王へ1つ、勧修寺晴豊へ1つ献上された。
English: In 1589, TAKAHASHI Tanba no Kami (TAKAHASHI, the governor of the Tanba province) presented whale meat to Ujimasa HOJO and to Ujinori HOJO.
Japanese: 1589年（天正17年）高橋丹波守は北条氏政と北条氏規に鯨肉を献上した。
English: In 1612, Tadayoshi SATOMI presented to Ise Jingu Shrine a skin of a whale tail via Chobei ENOKURA.
Japanese: 1612年（慶長17年）里見忠義が榎倉長兵衛を介して伊勢神宮に鯨の尾の皮を献上している。
English: "1. A ship in my territory captured a whale, since that was the first whale this year, I would like to present an approximately 54.5 cm-long skin. On March 9, 1612, from Tadayoshi to Mr. Chobei ENOKURA."
Japanese: 「一、領分の船、鯨留め候上、壱疋の内より、初尾の為一尺八寸の皮壱枚宛とらるべく候事　慶長拾七　弐月七日　忠義判　榎倉長兵衛殿」
English: In a cooking book titled "Shijoryu Hocho-gaki" written towards the end of the Muromachi period, whale meat is ranked number one of the fish foodstuffs, with the carp second, and followed by other fishes.
Japanese: 室町時代末期に「四條流庖丁書」という料理書に食材としての魚の格付けとして最高位に鯨、二番目が鯉、その他の魚は鯉以下として挙げられている。
English: In a cooking book titled "Okusa-ke Ryori-sho" (the date of the book is unknown), whale meat-based dishes are described.
Japanese: 室町時代に「大草家料理書」(欠年)という料理書に鯨肉の料理が記載されている。
English: "MIYOSHI Chikuzen-no-kami Yoshinaga-tei e Onari-no-ki" includes the description that, in 1561, Yoshinaga MIYOSHI entertained Yoshiteru ASHIKAGA with whale meat-based dishes in his residence.
Japanese: 1561年（永禄4年）には「三好筑前守義長朝臣亭江御成之記」のなかで三好義長が自邸宅において鯨料理で足利義輝をもてなしたという記述が残されている。
English: In a cooking book titled "Ryori Monogatari" (a tale of food) written in 1643, ten whale meat-based dishes were introduced.
Japanese: 1643年(寛永20年)に「料理物語」という料理書の中で10種類の鯨料理が紹介されている。
English: In a cooking book titled "Ryori shokudo-ki" written in 1669, whale meat production area in Japan (to be described later in details) are described.
Japanese: 1669年に「料理食道記」という料理書には、日本各地の鯨肉産地(詳細後述)が記載されている。
English: In a cooking book titled "Ryori chinmi-shu" written in 1763, a whale meat-based dish called "kujira sobakiri" is described.
Japanese: 1763年(宝暦13年)に「料理珍味集」という料理書に鯨蕎麦切という鯨料理が紹介されている。
English: In 1832, "Geiniku chomi-kata," a book specialized in whale meat-based dishes, was published as an attachment to an illustrated story book in which whale-hunting scenes are depicted.
Japanese: 1832年(天保3年)には、捕鯨の様子を描いた絵物語の付録として鯨料理専門書「鯨肉調味方」が発行されている。
English: In the book, cooking methods of approx. 70 parts of a whale are described, including a grilled meat-like dish called "Sukiyaki (鋤焼き)," nabemono (a dish served in a pot at the table) resembling sukiyaki (すき焼き) (thin slices of beef, cooked with various vegetables in a table-top cast-iron pan), and fried dishes.
Japanese: 鯨の約70もの部位についての料理方法として、「鋤焼き」という焼肉風の料理、すき焼きに似た鍋物、揚げ物などが紹介されている。
English: In a home-cooking book titled "Nichiyo kenyaku ryori shikata sumo banzuke" published in the Tenpo era, a whale meat-based dish was ranked at the 16th of maegashira (sumo wrestlers in the makuuchi [senior-grade] division who rank below the komusubi) in a ranking of summer dishes.
Japanese: 天保年間には「日用倹約料理仕方角力番附」という家庭料理書の中で「夏場のおかず位付け（ランキング）」の前頭16番目に鯨料理が紹介されている。
English: Entering the Edo period, whaling became more systematically, and whale meat was eaten almost daily by people in the fishing villages around whaling bases.
Japanese: 江戸時代より組織的な捕鯨が行われるようになり、それら捕鯨地域周辺の漁村では、鯨肉は常食とされていた。
English: However, in some parts of Kyushu, whales were only for producing oil and were not eaten in the hand-harpooning whaling era, and the record remains that the whale meat except subcutaneous fat were carried off the coasts and were dumped there.
Japanese: ただし、九州地方の一部では、初期の突取式捕鯨期には鯨油生産のみが行われて食用習慣が無く、皮下脂肪以外の鯨肉は沖合いに運んで廃棄していたという記録もある。
English: However, even in Kyushu, eating of whale meat became popular by around the time when net-using whaling started.
Japanese: しかしながら、その九州でも網取式捕鯨が始まる頃までには急速に鯨肉食が盛んになる。
English: For example, at the end of Edo Period, Philipp Franz von Siebold visited Nagasaki Prefecture, where a whaling base existed and recorded that he was often served whale-based dishes, in particular a unique menu of "whalebone salad."
Japanese: 例えば幕末に捕鯨地の長崎県を訪れたフィリップ・フランツ・フォン・シーボルトも、しばしば鯨料理が供されたことについての記録を残しており、中には「鯨ひげのサラダ」などの特異な献立も記されている。
English: Berardius was eaten from old times in the areas where the whales of this type were hunt, for example, in the coast of the Pacific ocean in the Boso peninsular of Chiba Prefecture, and cooking methods for the taste specific to these whales were invented (for example, processed (dried) whale meat called "kujira no tare").
Japanese: ツチクジラは、現在の千葉県房総半島太平洋岸のように、該当種の捕鯨が行われてきた地域では古くから食べられ、特有のクセに応じた調理法も工夫されてきた（鯨肉の干物の「鯨のたれ」と呼ばれる加工品など）。
English: Whale meat, as well as other goods, tends to be consumed around the area where it is produced, but traditional whale meat-based dishes, invented in this era, also exist in the nearby economic regions, such as Osaka, near to a production site.
Japanese: 流通の常（つね）で生産地の周辺地域に広く消費される傾向にあるが、大阪など近傍経済圏にもこの頃に生まれた伝統的な鯨肉料理が存在する。
English: In one of his books, Saikaku IHARA described that "kujira no suimono" (whale meat soup) was eaten in Kyoto.
Japanese: 京都では「鯨の吸い物」が食べられているのを井原西鶴が著書の中で紹介している。
English: In Tokai dochu hizakurige (Shanks' Pony along the Tokaido), Ikku JUPPENSHA also described kujira no nituke (whale meat boiled hard with soy sauce) at Yodo-gawa River in Osaka.
Japanese: 十返舎一九も東海道中膝栗毛のなかで大坂の淀川で「鯨の煮付け」を紹介している。
English: In the area around the Edo castle, "kujira nabe" (a dish served in a pot), "miso soup," and "clear soup," all of which were based on whale meat, were eaten, and a delicacy that was made from the cartilages of whale heads and was called "horihori" or "Kujira-noshi" was also sold.
Japanese: 江戸城下では鯨肉を素材に調理した「鯨鍋」や「みそ汁」や「澄まし汁」などが食され、「ホリホリ」「鯨のし」などと称した頭部の軟骨を加工した珍味も売られていた。
English: Generally, subcutaneous fat called "shirodemono" and oba (tail fins) were favored, and meat of the tail was valued as a luxury foodstuff.
Japanese: 全体的な傾向としてはシロデモノと総称された皮下脂肪や尾羽が好まれ、尾の身も高級品とされていた。
English: However, it seems that the red meat was not much favored except in some parts of the Boso peninsular.
Japanese: しかしながら、赤肉については房総半島の一部などを除くとあまり歓迎はされなかったようである。
English: The habit of eating Kujira-jiru (whale or blubber soup) after the end-of-year house cleaning on December 13 spread to various parts of Japan, including Edo.
Japanese: 江戸を含め日本各地で12月13日の煤払い（すすはらい）の後は「鯨汁」を食べる習慣が広まった。
English: Such scenes were depicted in many senryu (humorous or ironical haiku poems) and it is also recorded that there were peddlers selling whale meat.
Japanese: その様子は沢山の川柳の記述や物売りが鯨肉を扱っていた記録が残されている。
English: In Akita Prefecture, shottsuru-nabe of whale meat called "kujirakayaki," a rare nabemono in the summer season, has been eaten since the Edo period, and it is recorded that a group of around five ships went to sea to hunt whales.
Japanese: 秋田県でも鍋物としては珍しく夏の暑気払いとして「鯨貝焼（くじらかやき）」という鯨のしょっつる鍋が江戸時代から食されており、夏場になると五艘程度の小舟の船団で鯨漁に出ていた記録が残されている。
English: In various areas on the Japan Sea side of Hokkaido, Kujira-jiru has been eaten as New Year's dishes since the era when Hokkaido started being developed in the Meiji period, and it is said that this habit originated in the people who moved there from the Tohoku region, centered on the Akita domain.
Japanese: そして明治開拓以降の北海道の日本海側各地で正月料理として鯨汁が食されるのは、秋田藩を中心とした東北の人々が移り住んだ名残といわれている。
English: Similarly, whale meat was eaten on the day of Doyo of summer in various parts of Japan, and in some villages in Kyushu, each household preserved a barrel of whale skin in salt.
Japanese: 同じく夏の土用の食べ物としていた地域は多く、九州の農村では土用に備えて各戸で一樽ずつもの皮の塩漬けを作る地域もあった。
English: Salted whale meat lasted better during long-time transportation than salted fishes, and for this feature, small amounts of such meat were transported to various areas.
Japanese: 塩蔵すれば魚類よりも長期間の保存・輸送に耐えることを活かして、少量は各地に輸送された。
English: In some mountain villages where sea fishes were not available, such whale meat was served as a dish on celebratory occasions, for example, on New Year's holidays.
Japanese: 一般の海魚の運ばれない山村等で正月などハレとケ（晴れの席）の料理に供されていた例もある。
English: In the fish market at Nihonbashi (present Chuo Ward, Tokyo) in the Edo period, the following was said, showing that whale meat was available widely in the areas around the Edo castle: "If you want big fishes, there are whales, if you want small fishes, there are sardines, if you want precious fishes, there are sea breams and flounders, but skipjack tunas are excellent inshore fishes, and people always eat skipjack tunas as a traditional custom at the first fair of selling them on April 8, even if they have to pawn their clothes or to sell their collars."
Japanese: 江戸時代には、江戸の日本橋(東京都中央区)の魚市では「大には鯨、小には鰯、貴品には鯛、鰈等があるなかにも堅魚は近海の名産にして、四月八日の初市には、衣を典し衿を売るも必ずこれを食ふの旧習民間に行はる」という言葉が残されており、江戸城下で鯨肉が広く一般に流通していたことがうかがえる。
English: According to another historical document, it is said that, from the Tosa whaling base, lots of whale meat was supplied to the Osaka area, a big consuming region, in addition to the central part of Tosa located near to the base, and whale meat vendors there competed with each other to deliver first whale in the season as early as possible to the region.
Japanese: 別の文献によると、土佐の捕鯨地からは、近傍の土佐中心部のほか一大消費地である大阪圏へも多量の鯨肉が供給されており、初物をいち早く出荷するべく業者が競っていたと言う。
English: In the whale business, which was centered on the winter, it has been said from old times that "whale meat is eatable for 99 days," showing that whale meat can be kept for a long time.
Japanese: 冬が本場の鯨漁から「鯨九十九日」という言葉が古くから残されており鯨肉の日持ちの良さを表した言葉である。