翻刻
参向侍屋
先是於板塀之辺着沓奈良社過楫侍所昇自南口先早参
《割書：｜神主正祢宜正祝東面歟》
之祠官江気色而手水着座神主中央祢宜右祝左各東面《割書：祢宜｜方》
《割書：北面祝方｜南面》
転供五人《割書：浄衣｜指貫》忌子《割書：千早｜垂髪》社務代《割書：衣｜冠》陰陽大夫《割書：衣｜冠》預大夫《割書：浄衣｜指貫》精
進頭人《割書：五｜人》御服所別当参集社頭
先是歯固之神供自贄殿進発《割書：如日供入朱塗辛櫃擔夫神人｜二人膳部相役但御先ナシ》入西御供
所于眨別当大夫進于本宮土居一拝昇于大床一拝而左右獅々
狗向エ押寄之常獅々狗有之処供歯固膳部昇階之傍転
供之最初土之高杯六基載于盤運送之《割書：高坏者様器｜調進之》別当供於
称宜方《割書：二通｜充》次祝方之料《割書：同｜前》次歯固転進先第一カイ盖一坏瓜
実サス土器入以土器為盖右ス土器様器調進《割書：於田口家｜者称臼》載于大片木
《割書：外法一尺四寸縁高六分内法九寸三分片木内悉｜以二切之半紙張之高杯一基之上ニ居之》第二鏡餅一ッ《割書：亘四寸五分計以｜上十二矢刀祢調之》
《割書：内二ッ本宮左右八ッ八社之料也｜残二ッ余慶膳部直会也》カ（ア歟）イ形《割書：塩鰷一以紙包尾之方｜尾形切之》根深大根一《割書：細キ｜三月》
《割書：大根同以紙包之但切形無之右之大根并并年中日供御汁大根等｜上右五郎太郎為役儀於膳部領地蒔来云々近代無其儀》右三品載于大
片木居于土高抔之上第三大根高盛二坏《割書：ストキ盛也｜》其土器之中エ大
根一切充入之其上エ入末醤右之末醤 糖（糠歟）ト米之粉餅米之紛等分ニ
混合供御所調之於膳部家称御粉右三ッ之内上エ白大根ト紫大
根ト三重菊形ニ盛交之右高盛之真中エ細串ヲ指之為飾称御品以
売子木（チサノキ）作之
現代語訳
侍屋に参向する
まず板塀の辺りで沓を着け、奈良社の過楫侍所を通って南口から昇り、まず早参
《付記：神主正祢宜正祝東面か》
した祠官に挨拶をして手水を使い着座する。神主は中央、祢宜は右、祝は左でそれぞれ東面する《付記：祢宜は北面、祝は南面》
転供五人《付記：浄衣・指貫》、忌子《付記：千早・垂髪》、社務代《付記：衣・冠》、陰陽大夫《付記：衣・冠》、預大夫《付記：浄衣・指貫》、精進頭人《付記：五人》、御服所別当が社頭に参集する
まず歯固の神供が贄殿から進発する《付記：日供の如く朱塗辛櫃に入れ、担夫は神人二人、膳部が相役するが御先はなし》。西御供所に入り、別当大夫が本宮の土居で一拝し、大床に昇って一拝する。そして左右の獅々狗が向かって押し寄せる。いつもの獅々狗がある所で歯固の膳部が階を昇る傍ら、転供の最初として土の高杯六基を盤に載せて運送する《付記：高坏は様器として調進する》。別当が祢宜方《付記：二通ずつ》に供し、次に祝方の料《付記：同前》とする。
次に歯固を転進する。まず第一に蓋一坏、瓜の実を刺し、土器に入れ土器を蓋とする。右の土器は様器として調進する《付記：田口家では臼と称する》。大片木に載せる《付記：外法一尺四寸、縁高六分、内法九寸三分。片木の内はことごとく二つ切りの半紙を張り、高杯一基の上に置く》。第二に鏡餅一つ《付記：径四寸五分ほど。以上十二は矢刀祢が調える》《付記：内二つは本宮左右、八つは八社の料である。残り二つは余慶膳部の直会である》。カイ形《付記：塩鰷一尾を紙に包み、尾の方を尾形に切る》。根深大根一《付記：細い三月もの》《付記：大根も同じく紙に包むが切形はない。右の大根並びに年中日供の御汁大根等、上右五郎太郎が役儀として膳部の領地で蒔いて来るという。近代はその儀式がない》。右の三品を大片木に載せ、土高杯の上に置く。第三に大根高盛二坏《付記：ストキ盛りである》。その土器の中に大根一切れを充分に入れ、その上に末醤を入れる。右の末醤は糠と米の粉、餅米の粉を等分に混合したもので、供御所で調えたもので、膳部の家では御粉と称する。右の三つの内、上に白大根と紫大根を三重菊形に盛り交ぜる。右の高盛りの真中に細串を指し、飾りとして御品と称し、売子木で作る。
英語訳
Proceeding to the Attendants' Building
First, putting on shoes near the board fence, passing through the Nara Shrine's Kasukaji Attendants' Office, ascending from the south entrance, first greeting the shrine officials who arrived early
《Note: Head priest, chief liturgist, chief ritualist facing east?》
After greetings and ritual hand washing, they take their seats. The head priest sits in the center, the chief liturgist on the right, the ritualist on the left, each facing east《Note: Chief liturgist faces north, ritualist faces south》
Five food servers《Note: wearing pure white robes and hakama》, purified children《Note: wearing chihaya and loose hair》, deputy shrine administrator《Note: wearing robes and court cap》, yin-yang master《Note: wearing robes and court cap》, deputy administrator《Note: wearing pure white robes and hakama》, purification leaders《Note: five people》, and the superintendent of the sacred wardrobe all gather at the shrine grounds.
First, the divine offerings for tooth-hardening depart from the offering hall《Note: Like daily offerings, placed in vermillion-lacquered spicy boxes, carried by two shrine attendants, with kitchen staff assisting but no advance guard》. Entering the west offering hall, the superintendent makes one bow at the earthen platform of the main shrine, ascends to the great platform and makes one bow. Then the lion-dogs on the left and right approach and press forward. Where the usual lion-dogs are present, as the kitchen staff for tooth-hardening ascend the stairs, as the first of the food service, six earthen tall cups are loaded on trays and transported《Note: The tall cups are prepared as ceremonial vessels》. The superintendent offers them to the chief liturgist's side《Note: two sets each》, then to the ritualist's portion《Note: same as before》.
Next, the tooth-hardening offerings are transferred. First, one covered cup with melon fruit pierced and placed in an earthen vessel with the earthen vessel as a lid. The earthen vessel on the right is prepared as a ceremonial vessel《Note: At the Taguchi house it is called a mortar》. It is placed on a large wooden board《Note: External dimensions one shaku four sun, rim height six bu, internal dimensions nine sun three bu. The interior of the wooden board is entirely covered with half-sheets of paper cut in two, placed on top of one tall cup》. Second, one mirror rice cake《Note: About four sun five bu in diameter. The above twelve are prepared by the arrow-sword attendant》《Note: Two are for the left and right of the main shrine, eight are for the eight subsidiary shrines. The remaining two are for the thanksgiving direct meeting of the kitchen staff》. Kai-shaped item《Note: One salted sweetfish wrapped in paper with the tail end cut in tail shape》. One leek-type daikon radish《Note: Thin, from the third month}}《Note: The daikon is also wrapped in paper but without cutting. The daikon mentioned above, as well as the daikon for daily offering soup throughout the year, are sown and brought by Uemon Gorōtarō as his official duty in the kitchen staff's territory. This ceremony no longer exists in recent times》. These three items are placed on the large wooden board and set on top of the earthen tall cups. Third, two high-piled cups of daikon《Note: This is sutoki-style piling}}. One cut piece of daikon is fully placed in the earthen vessel, with fermented bean paste powder placed on top. The fermented bean paste powder is an equal mixture of rice bran and rice flour with glutinous rice flour, prepared at the imperial kitchen, called "imperial powder" at the kitchen staff house. Among these three items, white daikon and purple daikon are arranged on top in alternating three-layered chrysanthemum shapes. A thin skewer is inserted in the center of the high pile as decoration, called "imperial item," made from chisel wood.