1月25日～1月29日の暦/From Jan.25th to Jan.29th
二十四節気(にじゅうしせっき)は大寒(だいかん)
七十二候(しちじゅうにこう)は水沢腹堅(さわみずこおりつめる)
24 Solar Terms is Daikan. Coldest days.
72 pentads is Sawamizukooritsumeru. The time when the water in the stream freezes thickly.
今期一番と言われる寒波で、地元福岡（北九州）もうっすらと雪に覆われた今週。まさに「寒中(かんちゅう)」という気候です。寒中といえば、寒稽古(かんげいこ)、寒念仏(かんねんぶつ)、寒垢離(かんごり)など厳しい寒さのなかで行う心身の鍛錬を連想します。
This week was said to be the coldest wave of the season, and my hometown, Fukuoka (Kitakyushu), was covered in a light layer of snow. The climate is exactly what you would call “Kanchu’’.When I think of Kanchu, I image of physical and mental training performed in the bitter cold, such as Kangeiko, Kannenbutsu, and Kangori.
寒稽古(かんげいこ)/Kangeiko
寒の期間に武芸その他の諸芸を修練すること。江戸時代には、武芸では剣術・槍術(そうじゅつ)・弓術・馬術、遊芸では寒復習(かんざらい)ともいい、唄(うた)・浄瑠璃(じょうるり)・三味線など、それぞれ町道場や師匠の家に集まり、その道の技(わざ)を磨いた。いまも武道関係諸団体で同様のことがある。精神修養に主眼を置いた慣行である。
日本大百科全書
Training in martial arts and other arts during the cold season. During the Edo period, martial arts training included swordsmanship, spearmanship, archery, and horsemanship. In entertainment, it is also called Kanzarai, which refers to singing, joruri, shamisen, etc. They each gathered at the town dojo or the master’s house to hone their techniques.Similar things still happen today in martial arts-related organizations. It is a practice that focuses on spiritual training.
寒念仏(かんねんぶつ)/Kannenbutsu
寒中、僧や信徒などが、鉦(かね)や太鼓(たいこ)を叩(たた)き、念仏や題目を唱えながら市中を歩き、報謝を乞うもの。これもまた、寒行の一つ。
日本の歳時記
During the winter months, monks and believers walk through the city, banging gongs and drums, chanting nenbutsu and daimoku, and begging for gratitude. This is also one of the winter activities.
寒垢離(かんごり)/Kangori
寒中、水を浴びたり滝に打たれたりして、神仏へ祈願をする荒 行(あらぎょう)をいう。行者は褌(ふんどし)姿や白装束になり、心身を凝らして行に就く。
日本の歳時記
Aragyo is the practice of praying to the gods and Buddha during the winter by bathing in water or being hit by waterfalls. The ascetics wear loincloths or white clothing and put all their heart and soul into the training.
そして忘れてはならないのが、寒仕込み(かんじこみ)
And what we must not forget is Kanjikomi.
寒仕込み(かんじこみ)/Kanjikomi
寒中に、酒、醤油の原料にこうじなどをまぜて熟成させたり、漬物などをつけこんだりしたりすること。また、そのもの。
日本国語大辞典
During the winter, sake and soy sauce are mixed with ingredients such as koji and allowed to mature, or seasoned with pickles. It also refers to the product itself.
嗜む(たしなむ)程度にしか飲めませんが、酒蔵開放(さかぐらかいほう)の時期になるとウキウキします。
I can only drink enough to touch my lips, but I get excited when sake breweries open to the public.
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