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zhizi Translations

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Over 14 years ago
China
Japanese (Native) English Chinese (Simplified)
A listing of the public translations that were written by this user. This listing does not include the requests that have yet to be completed.
zhizi Japanese → English
Original Text

すると、彫った模様の形に糊が布地に残ります。これを乾かし、布地全体を染料で染めた後、糊を洗い流すと、模様の部分が白く残ることになります。同じ模様を何回も繰り返せたり、同じ柄のきものを何反でも染められる事などが特徴です。1色に付き1枚の型紙が必要なため、色数の多い模様には100枚以上の型紙が必要なこともあり、特に振袖などには、一反に700~800枚を要する場合があります。江戸小紋と伊勢型紙について。型染めの中で、小さい文様を小紋、大きいものが大紋とよばれます。

Translation

So the glue is left on the part has the same shape as the one from the pattern and let the glue dry. When it is washed away after the other parts are dyed, the parts still remain uncolored. What is special about this paper pattern is that it can be repeatedly used for the same pattern of design for both standard design style or just a part of the design. Since one paper pattern have to be prepared for one color, there are some designs using many colors require more than 100 paper patterns. In the case of long-sleeve kimonos, there are some designs requiring more than 700 to 800 paper patterns to complet the whole printing.
About Edo-Komon and Ise paper pattern: Among stencil printing, small patterns are called Komon, and big pattern are called Daimon.

zhizi Japanese → English
Original Text

また中ぶりのものを中形と呼ばれ、後に浴衣の別称となりました。小紋は、最初は武士の裃の文様として発展してきましたが、次第に各藩固有の小紋が定着しました。(たとえば、将軍家→御召十、加賀前田家→菊菱、鍋島家→胡麻 など)
そして武家の独占であった小紋柄は元禄の頃から次第に庶民の間に広がり、それによって自由で生き生きとした様々な柄が生み出されました。この頃が江戸小紋の最盛期で、彫りと染めの技術が高い完成度を見ることになったのでした。

Translation

The middle size pattern is called Chugata, which later became another name for Yukata. Komon was originally developed as a design pattern for warrior’s standard dress, but warriors gradually started having their own dress using a different design pattern for each province. (Ex. Omeshiju for the Shogunate family of Tokugawa, Kikubishi for the Maeda family in Kaga (Currently in Ishikawa prefecture), Goma (sesami) for the Nabejima family, etc).
And Komon pattern which had once been the symbol of warriors gradually spread to ordinary families from the Genroku era (1688-1704), and since then many more liberal and vivid patterns were created. That time was the best time for Edo-Komon design, and that led to the highest accomplishment for both carving for paper patterns and dyeing techniques.

zhizi Japanese → English ★★★★★ 5.0
Original Text

伊勢形紙(いせかたがみ)とは、着物などの生地を一定の柄や紋様に染色するために使われる形紙の一つである。近年では単に染色用の形紙だけではなく、図柄の芸術性が評価され、美術工芸品や家具などに使用されることも多い。三重県鈴鹿市で主に生産されており、現在流通している90%以上の伊勢形紙はこの地区で生産されている。1955年、文化財保護法に基づき工芸技術としての「伊勢型紙」が重要無形文化財に指定され、6名の職人が重要無形文化財保持者(いわゆる人間国宝)として各個認定された。

Translation

“Ise paper pattern” is one of the paper patterns to use for dyeing kimono or other fabrics in certain patterns or designs. In recent rears, the artistry of the patterns and designs have been acclaimed highly, and Ise paper patterns have been used for objects for fine art and furniture other than simply used for dyeing. The patterns are produced mainly in Suzuka city of Mie prefecture, and more than 90% of the current distribution are made in this district. In 1955, the craft technique of “Ise paper pattern” is recognized as an important intangible cultural heritage under the Cultural Assets Preservation of Japan, and six craft men are individually designated as the technique holders of the heritage, so called Living National Treasure.

zhizi Japanese → English
Original Text

お爺さんが手間暇かけたお茶はいかがですか?山間の静かな場所で、朝霧がかかり、伊勢神宮にも通じる清流宮川の清浄な地水で丹精込めて作り上げられた煎茶です。慌ててお茶を摘まず、長年の経験で一番美味しい時期に摘みます。なぜなら、お爺さんのお茶は旨いって言われたいから。1)お湯を冷ます。人数分の茶碗にお湯を8分目ほど入れてお湯を冷まします。お湯の温度は甘味を出すなら約70℃、少し渋みが欲しいなら冷まさずに。2)茶を入れます。5人分で約10g、2~3人分の場合、1人分3g位を目安に。

Translation

How about a tea produced by a grandpa? The tea farm is in a quiet mountain area that is covered with morning mist in the mornings, and there is a river close by, named Miyagawa which runs through to the famous Ise shrine in Mie prefecture, Japan. This Sencha green tea is made meticulously by a grandpa using the cristal-clear ground water of Miyagawa. He does not rush to pick tea leaves even after tea-picking season starts, rather he waits until his tea tree are ready for picking. He knows from his long experience when is the best time to pick them to produce tea leaves with the best flavor and taste. He makes tea leaves only because he wants to hear, “Granpa’s tea tastes delicious.”
Cool hot water down
Pour hot water to tea cup(s) to let it cool. Cool it down to 70 ℃ for sweeter flavor, and use hot water without cooling for bitter flavor.
2. Put tea leaves into a teapot: Use about 10 grams of tea leaves for five people, and three grams for a person.