Pratica di Shadowing: Like - Impara a parlare inglese con i video

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116 frasi
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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.

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Contesto e Background

Nel video "Like", l'autore ci porta in un viaggio attraverso la cultura del ramen ad Akita, una prefettura nel Giappone settentrionale. Conoscendo le tradizioni locali, partiremo da un mercato mattutino affollato fino alle calde e accoglienti ramen shop. La narrazione è ricca di dettagli e riflette la vita quotidiana dei giapponesi che si godono il ramen, non solo come piatto, ma come tradizione affermata nel tempo. Questa esperienza immersiva offre ai parlanti inglesi l'opportunità di esercitare la loro pronuncia e comprensione attraverso il metodo "shadowing", una tecnica che aiuta a migliorare la pronuncia inglese e ad acquisire familiarità con l'intonazione e il ritmo della lingua.

Top 5 Frasi per la Comunicazione Quotidiana

  • 「ラーメンを食べる」 (Rāmen o taberu) - “Mangiare ramen”
  • 「朝ラーメン」 (Asa rāmen) - “Ramen per colazione”
  • 「市場で新鮮な魚を買う」 (Ichiba de shinsen na sakana o kau) - “Comprare pesce fresco al mercato”
  • 「温まる」 (Atsumaru) - “Scaldarsi”
  • 「大好き」 (Daisuki) - “Adoro”

Guida Passo-Passo al Shadowing

Per affrontare il video in modo efficace, segui questi passaggi per migliorare la tua pronuncia e le tue capacità di ascolto utilizzando la tecnica del shadowing:

  1. Ascolta attentamente: Guarda il video una volta senza sottotitoli, cerca di captare il significato generale.
  2. Rivedi con attenzione: Ascolta di nuovo, questa volta concentrandoti su frasi specifiche come quelle sopra elencate.
  3. Pratica il shadowing: Ripeti le frasi seguendo il ritmo e l'intonazione dell'oratore. Usa un shadowing site se necessario per aiuti visivi.
  4. Registrati: Ripeti le frasi ad alta voce e registrati. Ascolta la tua pronuncia e cerca di migliorarla.
  5. Rivedi e ripeti: Ogni giorno riserva del tempo per rivedere il video e continuare a praticare, concentrandoti sull’accuratezza della tua pronuncia in inglese.

Utilizzando questo approccio strategico e il shadow speak, avrai l'opportunità di perfezionare la tua pronuncia e aumentare la tua fiducia nel parlare inglese. Ricorda, la chiave è la pratica costante e l'ascolto attento, specialmente in contesti autentici come quello presentato nel video.

La grammatica di questo video

Le strutture che chi parla usa di più, con le parole esatte del video:

StrutturaNel video
Forma passiva be + participio passato — conta ciò che accade, non chi lo fais covered · be overlooked · are bought
Present perfect have/has + participio passato — un’azione passata che conta ancora adessohas become · has been · has made

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →