まめち - 利用者の投稿記録 [ja]

まめち:プライバシー・ポリシー/en

2026-10-26T08:10:35Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
This page explains what information Mamechi ("the Site") collects and how it is used. '''(Draft. To be reviewed before the official version is published.)'''

== 1. Information we collect ==
* '''Account information''': user name, password (stored encrypted), and email address (required at sign-up)
* '''Edit records''': the content, date and user name of each edit. Edit histories are public
* '''Connection records''': IP address and browser information, recorded to fight vandalism and spam and not made public
* '''Cookies''': used to keep you logged in and to remember display settings

== 2. How we use it ==
* Email addresses are used only for confirming your identity (email confirmation) and resetting passwords. We do not send promotional email
* Connection records are used only to investigate vandalism and spam and to restrict editing
* We do not provide information to third parties, except when disclosure is required by law

== 3. External services ==
The Site does not use external services for advertising or tracking visitors. If that changes, we will announce it on this page.

== 4. Requests for deletion ==
For account deletion or questions about recorded information, please contact the operators. Text already published under CC BY-SA 4.0 and edit histories may not be deletable because of the nature of the licence.

Established: 26 October 2026 (draft)

ゆで卵は両端を割って吹くと中身が出る/en

2026-10-26T08:10:30Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
{{豆知識
|番号=0010
|本文=Remove the shell from both ends, put your mouth to the round end and blow: the egg is pushed out through the pointed end.
|ジャンル=料理・食
|ファクト度=C
|ファクト度の根拠=Many video demonstrations and highly reproducible, but no comparative experiment or expert commentary
|ネタ度=S
|ネタ度の根拠=Visually very surprising
|検証ステータス=根拠が弱い
|根拠1URL=
|根拠1要約=Video demonstrations (many)
|根拠1格付け=三次
|根拠2URL=https://eggs.ca/eggs101/how-to-peel-a-hard-boiled-egg/
|根拠2要約=A page by a Canadian egg farmers' organisation, introducing a video of cracking both ends and blowing the egg out as a method recommended by a reader
|根拠2格付け=三次
|補足=Saliva gets on the egg, so it is not suitable for food you serve to others.
|検証日時=2026-10-26
|検証方式=AI
|本家既出チェック=未確認
|派生元=ゆで卵のヒビは丸い方から入れる
}}

まめち:豆知識一覧/en

2026-10-26T08:10:28Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
This is the list of facts on Mamechi. You can sort and filter them on two axes: the fact rank (how certain it is) and the wow rank (how surprising it is).

For finer filtering, use the [[Special:Drilldown/豆知識一覧|filter page]] (genre, ranks, verification status, Wikipedia check and derived-from).

== Fact rank × wow rank ==
Each number is the count for that combination. Click a number to see only those articles.

{| class="wikitable" style="text-align:center"
! ファクト度 \ ネタ度 !! S !! A !! B !! C !! 未評価
|-
! S
| {{豆知識/件数|S|S}} || {{豆知識/件数|S|A}} || {{豆知識/件数|S|B}} || {{豆知識/件数|S|C}} || {{豆知識/件数|S|未評価}}
|-
! A
| {{豆知識/件数|A|S}} || {{豆知識/件数|A|A}} || {{豆知識/件数|A|B}} || {{豆知識/件数|A|C}} || {{豆知識/件数|A|未評価}}
|-
! B
| {{豆知識/件数|B|S}} || {{豆知識/件数|B|A}} || {{豆知識/件数|B|B}} || {{豆知識/件数|B|C}} || {{豆知識/件数|B|未評価}}
|-
! C
| {{豆知識/件数|C|S}} || {{豆知識/件数|C|A}} || {{豆知識/件数|C|B}} || {{豆知識/件数|C|C}} || {{豆知識/件数|C|未評価}}
|-
! 未評価
| {{豆知識/件数|未評価|S}} || {{豆知識/件数|未評価|A}} || {{豆知識/件数|未評価|B}} || {{豆知識/件数|未評価|C}} || {{豆知識/件数|未評価|未評価}}
|}

== All facts ==
Sorted by fact rank first, then by wow rank. Click a column heading to re-sort.

{{#cargo_query:tables=豆知識一覧
|fields=番号,_pageName=記事,ファクト度,ネタ度,検証ステータス,ジャンル,本家既出チェック,派生元
|order by=`ファクト度値` DESC,`ネタ度値` DESC,`番号`
|limit=500
|format=dynamic table
|default=（まだありません）
}}

== Facts not on Wikipedia ==
Only facts confirmed not to be on Wikipedia.

{{#cargo_query:tables=豆知識一覧
|fields=番号,_pageName=記事,ファクト度,ネタ度,検証ステータス
|where=`本家既出チェック`="未掲載"
|order by=`ファクト度値` DESC,`ネタ度値` DESC
|limit=500
|format=table
|default=（まだありません。本家既出チェックはいまは手入力で、既定は「未確認」です）
}}

== Needs checking ==
Articles that do not meet the rules.

* Fact rank B or above with tertiary sources only: {{#cargo_query:tables=豆知識一覧|fields=_pageName|where=`格付け規則に適合`=0|format=list|default=—}}
* No sources at all: {{#cargo_query:tables=豆知識一覧|fields=_pageName|where=`根拠数`=0|format=list|default=—}}

The derivation relations are shown as a tree on the [[Special:MyLanguage/まめち:派生の木|derivation tree]] page.

まめち:利用規約/en

2026-10-26T08:10:20Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
These terms apply to everyone who uses Mamechi ("the Site"). '''(Draft. To be reviewed before the official version is published.)'''

== 1. Licence of the text ==
Text posted to the Site is published under [https://creativecommons.org/licenses/by-sa/4.0/ Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)]. By posting, contributors agree to publish their text under this licence.

Anyone may copy, modify and redistribute the text free of charge, as long as they follow the licence (credit the source and share under the same licence).

== 2. Rights of the operators ==
The following are not part of the text and are not covered by CC BY-SA 4.0. They are rights of the Site's operators.
* Verification results (verification status, source grades, verification date and method)
* Ranks (fact rank and wow rank) and their reasons
* The derivation tree (how facts derive from one another, and lists of those relations)
* Formatted data feeds
* The verification engine (the verification system itself)

== 3. Revenue sharing ==
The Site does not share revenue with contributors. This also applies if the Site earns revenue in the future from advertising, sponsorship, data feeds or similar.

== 4. Publication criteria ==
* Each fact consists of a claim of up to three sentences and at least one source. '''Posts without any source are not published.'''
* Sources are graded as primary (research, public bodies, people directly involved), secondary (expert commentary) or tertiary (summary articles). A fact rank of B or above is not given on tertiary sources alone.
* AI verification reports the evidence it found; it does not guarantee that a claim is true. The Site does not hold back publication; doubtful claims are labelled as doubtful.

== 5. Prohibited conduct ==
* Copying other people's work without permission; citing sources that do not exist
* Advertising, spam, vandalism, impersonating others
* Content that breaks the law or public order, or that identifies and harms individuals

The operators may delete posts that break these terms and may restrict users from editing.

== 6. Disclaimer ==
The Site does not guarantee that its content is correct. The operators are not liable for any damage caused by using the content. For matters of health, safety or money, check with experts or official sources.

== 7. Changes ==
The operators may change these terms. Revised terms take effect when they are posted on the Site.

Established: 26 October 2026 (draft)

まめち:派生の木/en

2026-10-26T08:10:12Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
Researching one fact sometimes produces the next one (a derivation). This page follows each article's "derived from" field and shows the result as a tree, with parents on the left.

{{#cargo_query:tables=豆知識一覧
|fields=_pageName,派生元
|format=tree
|parent field=派生元
|limit=2000
|default=（まだありません）
}}

== List of derivations ==
{{#cargo_query:tables=豆知識一覧
|fields=番号,_pageName=記事,派生元,ファクト度,ネタ度
|where=`派生元` IS NOT NULL AND `派生元` <> ""
|order by=`派生元`,`番号`
|limit=2000
|format=table
|default=（まだありません）
}}

A system in which AI proposes derivation candidates (the derivation engine) will be added later. People decide whether to accept them; nothing is adopted automatically.

まめち:編集の手引き/en

2026-10-26T08:10:06Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
This is a guide to writing facts for Mamechi. Mamechi is a very light collection of papers that gathers "the knowledge Wikipedia does not carry".

== Posting rules (required) ==
# '''One entry = one piece of knowledge. The text is a claim of up to three sentences.'''
# '''Add at least one source.''' Posts without any source are not published.
# If something is true only under certain conditions (it works only in this case, and so on), write that in "Notes and limits". Without notes, facts easily turn into myths.

== Compared with a paper ==
{| class="wikitable"
! Mamechi !! Paper
|-
| Text || Claim
|-
| Evidence || References
|-
| Notes and limits || Discussion and limitations
|-
| AI verification || Peer review
|-
| Derivation || Follow-up research
|-
| Summary page || Review article
|}

== How to write ==
Create a new page and use the template "豆知識" (fact). In the visual editor, choose Insert → Template and pick "豆知識" to get the input fields. See [[Template:豆知識]] for what each field means and which values it takes.

Use a short sentence that tells what the knowledge is as the page name (for example, "Older eggs are easier to peel when hard-boiled").

== Source grades ==
* '''Primary''': research, public bodies, people directly involved (those who make or sell the thing, and so on)
* '''Secondary''': expert commentary
* '''Tertiary''': summary articles
A fact rank of B or above is not given on tertiary sources alone. Top search results sometimes include summary articles that cite sources which do not exist. Follow the citations and check the original material.

== The two ranks ==
* '''Fact rank''' (how certain it is): S / A / B / C / unrated
* '''Wow rank''' (how surprising it is): S / A / B / C / unrated
Add a one-line reason for each rank.

== Derivations ==
While researching one fact you may find another. In that case, create a new page and put the original fact's page name in "derived from". Derived facts are listed automatically. The whole picture is on the [[Special:MyLanguage/まめち:派生の木|derivation tree]].

== Translation ==
Mamechi manages each article in two languages, Japanese and English. Articles that can be translated show a list of languages at the top. Use "Translate this page" to enter a translation sentence by sentence.

== Licence of the text ==
Text you post is published under CC BY-SA 4.0. Verification results, ranks and the derivation tree are rights of the operators. See the [[Special:MyLanguage/まめち:利用規約|terms of use]] for details.

古い卵の方がゆで卵の殻をむきやすい/en

2026-10-26T08:10:05Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
{{豆知識
|番号=0001
|本文=Hard-boiled eggs peel more easily when the eggs are a week to ten days old rather than freshly laid. As an egg ages, dissolved carbon dioxide escapes through the shell's pores and the egg white's pH rises, so the inner membrane separates more readily from the white.
|ジャンル=料理・食
|ファクト度=A
|ファクト度の根拠=A conference presentation and a food scientist's explanation agree. Not S because the full peer-reviewed paper has not been checked
|ネタ度=A
|ネタ度の根拠=The tip is well known, but few people can explain why
|検証ステータス=根拠あり
|根拠1URL=https://pub-files.atlas.jp/fs/public/jsfst68/ver_1/abstract/ja/PB.PC-37.pdf
|根拠1要約=Conference abstract (joint research by a Japanese university and a food manufacturer). Fresh eggs have a lower pH than stored eggs, and the shell membrane sticks more strongly (direct retrieval may be refused)
|根拠1格付け=一次
|根拠2URL=https://www.sciencealert.com/a-food-scientist-explains-the-best-way-to-peel-a-boiled-egg
|根拠2要約=A food scientist's explanatory article. Eggs peel easily at an egg-white pH of 8.7–8.9, and the pH rises over time
|根拠2格付け=二次
|根拠3URL=https://news.ksb.co.jp/article/15275855
|根拠3要約=Explanation by a poultry farmer (directly involved). Eggs peel more easily after a week to ten days
|根拠3格付け=一次
|補足=Older eggs have less firm whites and less flavour. Use fresh eggs for eating raw and older eggs for cooking. Even with fresh eggs, piercing and rapid cooling narrow the difference.
|検証日時=2026-10-26
|検証方式=AI
|本家既出チェック=未確認
}}

メインページ/en

2026-10-26T08:09:57Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
<div style="font-size:1.6em;font-weight:bold;margin:0.3em 0">Small facts, big knowledge</div>
Mamechi is a "very light collection of papers" that gathers the knowledge Wikipedia does not carry. Each entry is one piece of knowledge (one to three sentences). Trivia, tips, tricks and the unwritten rules of each industry are all welcome, in every genre.

Every fact comes with evidence and is rated on two ranks: the fact rank (how certain it is) and the wow rank (how surprising it is).

== Browse ==
* [[Special:MyLanguage/まめち:豆知識一覧|List of facts]] — sort and filter by rank
* [[Special:MyLanguage/まめち:派生の木|Derivation tree]] — follow the facts that grew out of one fact
* [[Special:Random|Random fact]]

== Write ==
* [[Special:MyLanguage/まめち:編集の手引き|How to write]] — a claim of up to three sentences plus at least one source
* [[Special:MyLanguage/まめち:利用規約|Terms of use]] · [[Special:MyLanguage/まめち:プライバシー・ポリシー|Privacy policy]]

== Recent facts ==
{{#cargo_query:tables=豆知識一覧
|fields=_pageName
|order by=`_pageID` DESC
|limit=10
|format=ul
|default=—
}}

ゆで卵は急冷するとむきやすい/en

2026-10-26T08:09:56Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

<languages/>
{{豆知識
|番号=0004
|本文=Plunging eggs into ice water right after boiling makes the contents shrink, opening a gap between the shell and the membrane, so they peel more easily.
|ジャンル=料理・食
|ファクト度=B
|ファクト度の根拠=Explanations by a food scientist and a dietitian agree. Primary material (the research itself) has not been checked
|ネタ度=B
|ネタ度の根拠=A widely known tip
|検証ステータス=根拠あり
|根拠1URL=https://www.sciencealert.com/a-food-scientist-explains-the-best-way-to-peel-a-boiled-egg
|根拠1要約=A food scientist's explanatory article. Quenching boiled eggs in ice water makes the white shrink slightly away from the shell, so they peel more easily
|根拠1格付け=二次
|根拠2URL=https://www.jprime.jp/articles/-/39859
|根拠2要約=A dietitian's explanatory article. Its headline says that rapid cooling after boiling makes eggs even easier to peel
|根拠2格付け=二次
|補足=The study in which "the effect disappeared in eggs stored for a long time" was about adding salt to the boiling water, not about rapid cooling (the article in source 1). Whether the effect of rapid cooling depends on the age of the egg has not been checked.
|検証日時=2026-10-26
|検証方式=AI
|本家既出チェック=未確認
|派生元=古い卵の方がゆで卵の殻をむきやすい
}}

Translations:ゆで卵は両端を割って吹くと中身が出る/10/en

2026-10-26T08:09:51Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Saliva gets on the egg, so it is not suitable for food you serve to others.

Translations:ゆで卵は両端を割って吹くと中身が出る/11/en

2026-10-26T08:09:50Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A page by a Canadian egg farmers' organisation, introducing a video of cracking both ends and blowing the egg out as a method recommended by a reader

Translations:ゆで卵は両端を割って吹くと中身が出る/9/en

2026-10-26T08:09:50Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Video demonstrations (many)

Translations:ゆで卵は両端を割って吹くと中身が出る/8/en

2026-10-26T08:09:50Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Visually very surprising

Translations:ゆで卵は両端を割って吹くと中身が出る/7/en

2026-10-26T08:09:49Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Many video demonstrations and highly reproducible, but no comparative experiment or expert commentary

Translations:ゆで卵は両端を割って吹くと中身が出る/6/en

2026-10-26T08:09:49Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Remove the shell from both ends, put your mouth to the round end and blow: the egg is pushed out through the pointed end.

Translations:ゆで卵は両端を割って吹くと中身が出る/Page display title/en

2026-10-26T08:09:48Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Blow a boiled egg out of its shell by opening both ends

Translations:ゆで卵のヒビは丸い方から入れる/10/en

2026-10-26T08:09:47Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanation by the US Department of Agriculture (public body)

Translations:ゆで卵のヒビは丸い方から入れる/9/en

2026-10-26T08:09:46Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanation by an egg farmers' organisation in Ontario, Canada (directly involved). An air pocket forms at the wide end, and you start cracking from the wide end

Translations:ゆで卵のヒビは丸い方から入れる/8/en

2026-10-26T08:09:46Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Few people know the name "air cell" or what it does

Translations:ゆで卵のヒビは丸い方から入れる/7/en

2026-10-26T08:09:46Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanation by a producers' association

Translations:ゆで卵のヒビは丸い方から入れる/6/en

2026-10-26T08:09:45Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Start cracking the shell at the round (blunt) end. That is where the air cell, a pocket of air, sits; it is the only gap between the shell and the white, so it is the best place to start peeling. The older the egg, the larger the air cell.

Translations:ゆで卵のヒビは丸い方から入れる/Page display title/en

2026-10-26T08:09:45Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Crack a boiled egg from the round end

Translations:ゆで卵は急冷するとむきやすい/10/en

2026-10-26T08:09:43Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

The study in which "the effect disappeared in eggs stored for a long time" was about adding salt to the boiling water, not about rapid cooling (the article in source 1). Whether the effect of rapid cooling depends on the age of the egg has not been checked.

Translations:ゆで卵は急冷するとむきやすい/11/en

2026-10-26T08:09:42Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A dietitian's explanatory article. Its headline says that rapid cooling after boiling makes eggs even easier to peel

Translations:ゆで卵は急冷するとむきやすい/9/en

2026-10-26T08:09:42Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A food scientist's explanatory article. Quenching boiled eggs in ice water makes the white shrink slightly away from the shell, so they peel more easily

Translations:ゆで卵は急冷するとむきやすい/8/en

2026-10-26T08:09:42Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A widely known tip

Translations:ゆで卵は急冷するとむきやすい/7/en

2026-10-26T08:09:41Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanations by a food scientist and a dietitian agree. Primary material (the research itself) has not been checked

Translations:ゆで卵は急冷するとむきやすい/6/en

2026-10-26T08:09:41Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Plunging eggs into ice water right after boiling makes the contents shrink, opening a gap between the shell and the membrane, so they peel more easily.

Translations:ゆで卵は急冷するとむきやすい/Page display title/en

2026-10-26T08:09:40Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Cooling boiled eggs quickly makes them easier to peel

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/10/en

2026-10-26T08:09:39Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Expert commentary

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/9/en

2026-10-26T08:09:39Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanation by a poultry farmer (directly involved)

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/8/en

2026-10-26T08:09:38Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Few people know why the hole helps

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/7/en

2026-10-26T08:09:38Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanations by a poultry farmer and an expert agree

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/6/en

2026-10-26T08:09:37Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

If you make a pin-sized hole in the round (blunt) end of an egg before boiling, air escapes during cooking and the thin membrane separates more easily from the white. It works even with fresh eggs.

Translations:ゆでる前に卵の丸い方に穴を開けるとむきやすい/Page display title/en

2026-10-26T08:09:37Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Piercing the round end before boiling makes eggs easier to peel

Translations:古い卵の方がゆで卵の殻をむきやすい/14/en

2026-10-26T08:09:35Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Older eggs have less firm whites and less flavour. Use fresh eggs for eating raw and older eggs for cooking. Even with fresh eggs, piercing and rapid cooling narrow the difference.

Translations:古い卵の方がゆで卵の殻をむきやすい/13/en

2026-10-26T08:09:35Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Explanation by a poultry farmer (directly involved). Eggs peel more easily after a week to ten days

Translations:古い卵の方がゆで卵の殻をむきやすい/12/en

2026-10-26T08:09:35Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A food scientist's explanatory article. Eggs peel easily at an egg-white pH of 8.7–8.9, and the pH rises over time

Translations:古い卵の方がゆで卵の殻をむきやすい/11/en

2026-10-26T08:09:34Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Conference abstract (joint research by a Japanese university and a food manufacturer). Fresh eggs have a lower pH than stored eggs, and the shell membrane sticks more strongly (direct retrieval may be refused)

Translations:古い卵の方がゆで卵の殻をむきやすい/10/en

2026-10-26T08:09:34Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

The tip is well known, but few people can explain why

Translations:古い卵の方がゆで卵の殻をむきやすい/9/en

2026-10-26T08:09:33Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

A conference presentation and a food scientist's explanation agree. Not S because the full peer-reviewed paper has not been checked

Translations:古い卵の方がゆで卵の殻をむきやすい/8/en

2026-10-26T08:09:33Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Hard-boiled eggs peel more easily when the eggs are a week to ten days old rather than freshly laid. As an egg ages, dissolved carbon dioxide escapes through the shell's pores and the egg white's pH rises, so the inner membrane separates more readily from the white.

Translations:古い卵の方がゆで卵の殻をむきやすい/Page display title/en

2026-10-26T08:09:32Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Older eggs are easier to peel when hard-boiled

Translations:まめち:豆知識一覧/26/en

2026-10-26T08:09:31Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

The derivation relations are shown as a tree on the [[Special:MyLanguage/まめち:派生の木|derivation tree]] page.

Translations:まめち:豆知識一覧/25/en

2026-10-26T08:09:31Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

No sources at all:

Translations:まめち:豆知識一覧/24/en

2026-10-26T08:09:30Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Fact rank B or above with tertiary sources only:

Translations:まめち:豆知識一覧/23/en

2026-10-26T08:09:30Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Articles that do not meet the rules.

Translations:まめち:豆知識一覧/22/en

2026-10-26T08:09:29Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Needs checking

Translations:まめち:豆知識一覧/21/en

2026-10-26T08:09:29Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Only facts confirmed not to be on Wikipedia.

Translations:まめち:豆知識一覧/20/en

2026-10-26T08:09:29Z

MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

Facts not on Wikipedia