تدريب Shadowing: Like - تعلم التحدث بالإنجليزية مع YouTube
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ラーメン Japan.
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ラーメン Japan.
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Welcome to Akita.
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We go in search of localラーメン favorites to warm the body and soul in the heart of snow country.
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はい、お待ていたしました。 おわり Welcome to Japan, the land of ramen.
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Akita lies to the northwest of Japan's Tohoku region.
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Surrounded by sea and mountains,
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close to 70% of its land is covered in forest.
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Winters here are harsh, sometimes seeing snowfall of over 2 meters.
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locals have a long tradition of finding clever ways to keep warm
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and
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when it comes to act a la man one place can't
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be overlooked the southwestern port town of Yuri Honjo it's 4 30 a.m.
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even though it's still dark out this la man shop is open for business
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Customers come in one after another and the sounds of slurping ramen fill the air.
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I was a kid from the age of a child.
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I was like a nice friend when I wake up.
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I was like a fast food for customers.
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Ramen for breakfast.
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Eating ramen as a morning meal or morning ramen has become a local tradition.
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Around two thirds of the ramen shops here in Yurihonjo offer morning ramen.
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to find out why this is the place to go.
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The morning market in front of the station.
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Fresh fish, vegetables and all kinds of foods are bought and sold here.
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The market is also open to the public.
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I was going to go to Taro's house.
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I was going to go to Taro's house.
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And after the shopping is done… It's Asara.
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The market apparently started with street vendors in the late 1950s.
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The road was made up in the morning and the people of the local people were selling the food.
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The people of the local people were selling the food and bought it and went to the village.
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Shoiko are wooden racks that were worn on the back to carry goods.
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At the time, porters would buy produce at the market and carry it on their backs to sell elsewhere.
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It was to workers like these at the market that lamen was first offered for breakfast.
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Lamen has become an Akita tradition.
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One style dates back to 1935.
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Surrounded by mountains to the east and west,
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the Yokote Basin is the largest in Japan.
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To the south lies Jumonji,
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a town of just under 12,000 residents,
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where the Laman, in question, is found.
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Despite the blizzard, this shop is still open for business.
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They thought it was a little realistic,
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so I just ate my wont on its weight!
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Oh ok I eat my little piece of wh küçük of soup So I enjoyed it
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When Japanese filings deliver the same taste This is the one's favorite Third generation owner,
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Sato Hirokazu tells us what makes it so special.
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Japanese style dashi, customarily made with shaved dried bonito and convo seaweed.
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Then there's the noodles.
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They're not made with the alkaline water used to make ordinary lamen.
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Alkaline water turns wheat flour yellow,
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adding flavor and a firm texture texture
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Let's watch their expert noodle makers at work the hand kneading is done by these women
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Toi Misako is a 27-year veteran.
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Hand kneading produces distinctive noodles with irregular thickness and a delicate curl.
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Most unique of all to this local variety of ramen are the toppings they use.
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The real standout is this.
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It's called Hu.
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Hu is a dried food made from wheat gluten.
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As is, it's far too hard to eat.
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But when it absorbs liquid,
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it expands like a sponge and becomes soft.
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It's long been used as an ingredient in dishes like miso soup.
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This style of ramen has been in the family for generations.
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Here she is to walk through history,
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one shop in particular can't be overlooked.
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It's run by second generation owner Kawagoe Yoko and her son, Ryo.
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Way back in 1935, the town was visited by someone from China who taught noodle making.
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Yoko's father, Kuraji, was a student.
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Kuraji, his wife Tama and her sister Yuki came up with a soup that paired well with the noodles.
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The real question was the toppings.
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There was a time when I was making a fish or something.
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I think I couldn't get into it.
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I heard that I was able to put it in the food.
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Noodles made without alkaline water,
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Japanese style dashi soup, and fu as a topping.
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first served in 1935.
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Now for the people who live here, this is ramen.
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It's 60 and 70.
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Does the taste change?
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It's completely different.
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With a port on the Sea of Japan,
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it's long been a flourishing centre for maritime trade.
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And here we find...
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Champon is a noodle dish originally from Nagasaki.
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Vegetables, pork, seafood and lots of other ingredients all simmered up together with the noodles.
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The first shop to offer Champon in Akita is still in business today.
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The kitchen is run by second-generation owner Watanabe Yoshiki.
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I'm waiting for you.
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Akite style Champon was the creation of his father,
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who was born in Nagasaki,
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where the dish originally came from.
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Plenty of veggies and seafood,
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just like the Nagasaki original.
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But he added his own special touch.
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I'll fry it once.
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Coating them in oil helps the noodles stay firm longer.
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This lets customers take their time while enjoying all the different toppings.
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There's another
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way Akita has made Champon its own.
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Thank you.
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Third generation owner, Ishikuro Satoshi,
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still makes it the original way.
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Soup made with miso, an after favorite that's also been thickened.
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I see the thing about a Cしました other and the bowl is filled to near overflowing the thickened soup stays hotter longer
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Outside the shop, the temperature is 0 degrees centigrade.
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In such bitter cold, lots of eager customers come in for the piping hot shampoo.
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I've been here for 40 years.
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I've been back with my parents.
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How did you eat?
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It's good.
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My body is so soft.
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more satisfied.
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It's no wonder that even as the snow piles up outside,
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people brave the bitter cold for a taste.
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Put on your warmest winter coat
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and come pay a visit for the best bowl of of Lawmen you've ever had.
تنزيل التطبيق
تقييم بالذكاء الاصطناعي لكل جملة تنطقها
TRENDING
الأكثر شعبية
السياق والخلفية
في هذا الفيديو، نستمع إلى تجربة مثيرة في اليابان، حيث يتحدث المتحدث عن ثقافة تناول الرامن في أكيتا، وهي منطقة معروفة بتقاليدها الغنية. يسلط الضوء على أهمية هذا الطبق في حياة السكان المحليين، وخاصة في صيف البلاد القارس. يتم استعراض تفاصيل حول الأسواق الصباحية وتاريخ كيفية بدء تناول الرامن كوجبة فطور، مما يعكس تأثير العوامل الثقافية والبيئية على العادات الغذائية.
أفضل 5 عبارات للتواصل اليومي
- ラーメン (رامن): تشير إلى الطبق الشهير الذي يتناوله الناس في اليابان.
- お待ていたしました。 (أنتظرتكم): عبارة تعبر عن الصبر والانتظار.
- おわり (انتهى): تُستخدم للتعبير عن انتهاء الكلام أو النشاط.
- 朝市 (سوق الصباح): يدل على الأنشطة التجارية النشطة في الصباح.
- おいしいです (لذيذ): تعبير شائع يستخدم في الإشارة إلى الطعام الشهي.
دليل خطوة بخطوة لممارسة المحادثة مع الفيديو
لتحسين مهاراتك في المحادثة باللغة الإنجليزية، يمكن استخدام طريقة التظليل في الإنجليزية، التي تُعرف أيضًا باسم shadow speak أو shadowspeak. إليك كيفية تطبيق هذه التقنية على الفيديو:
- شاهد الفيديو أولاً: جرب فهم السياق العام والمحتوى دون محاولة تكراره.
- استمع بعناية: أعد مشاهدة الفيديو وركز على النطق والعبارات المستخدمة. اكتب العبارات المهمة التي تريد تحسين نطقها.
- كرر بعد المتحدث: استخدم طريقة التظليل لتكرار ما يقوله المتحدث بصوت عالٍ. هذه الطريقة فعالة لتحسين النطق باللغة الإنجليزية.
- تسجيل نفسك: بعد أن تشعر بالراحة، قم بتسجيل نفسك أثناء ممارسة المحادثة. سيساعدك ذلك على تقييم تقدمك.
- التكرار والممارسة: خصص وقتاً يومياً لممارسة المحادثة باستخدام الفيديو، حيث تعد ممارسة المحادثة الإنجليزية جزءًا أساسيًا من تحسين مهاراتك.
من خلال اتباع هذا الدليل وتطبيق تقنيات تحسين النطق باللغة الإنجليزية، يمكنك تحسين طلاقتك وثقتك في التحدث باللغة الإنجليزية.
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.
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