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ラーメン Japan.
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116 문장
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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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인기 동영상

왜 이 비디오로 말하기 연습을 해야 할까요?

이 비디오는 일본 아키타의 유명한 라멘 문화를 통해 영어 회화 연습에 매우 유용합니다. 지역 특색이 담긴 내용을 말하기 연습에 활용하면 영어 사용 능력을 개선할 수 있습니다. 특히, 본 영상에서 다루는 '아침 라멘'과 같은 문화적 배경은 학습자가 실제 상황에서 사용할 수 있는 자연스러운 표현을 제공합니다. 영어 회화 연습에 필요한 다양한 맥락을 제공받음으로써, 자신감을 가지고 대화에 참여할 수 있는 기회를 얻게 됩니다. shadow speech 기법을 활용하여 원어민의 발음을 따라하는 'shadow speak' 연습은 효과적인 언어 습득 방법입니다.

문맥 속의 문법 및 표현

이번 영상에서 발화자가 사용한 몇 가지 주요 문법 구조와 표현을 살펴보겠습니다:

  • 「お待ていたしました」 - 일본어에서의 정중한 표현은 영어 회화에서도 공식적인 자리에서 유사한 단어를 찾는 데 도움이 됩니다. 'Thank you for waiting'와 같이 적절하게 번역할 수 있습니다.
  • 「あさラーメン」 - 아침에 먹는 라멘에 대한 설명은 'morning ramen'과 같은 표현을 통해 실생활에서 적용할 수 있습니다.
  • 「鮮魚や野菜」 - 신선한 해산물과 채소에 관련된 단어들은 다양한 식문화나 요리에 관한 대화에서 유용하게 쓰일 수 있습니다.
  • 「時々あなたの重さを食べる」 - 이러한 취소적인 사고방식은 복잡한 감정을 영어로 표현할 때 유용할 수 있습니다.

흔한 발음 오류

비디오에서 몇 가지 발음의 함정을 지적해 보겠습니다:

  • 라멘 (ramen) - 발음할 때 '라멘'과 '라면'의 차이가 헷갈릴 수 있습니다. 올바른 발음으로 수정하는 연습을 해보세요.
  • 아키타 (Akita) - 이 지명을 발음할 때 강세가 어디에 있는지 신경 써야 합니다. 강세를 바르게 줘야 원어민처럼 들립니다.
  • 간장 (soy sauce) - 이 단어는 자주 사용되지만 영어로 발음할 때 '소이'의 발음이 비슷하게 들리기 때문에 주의해야 합니다.

영어 회화 실력을 향상시키기 위해 이러한 발음 오류를 피하면서 연습하면 도움이 될 것입니다. 이러한 shadowing site를 통해 다양한 문맥에서 말하기 연습을 하는 것은 학습자에게 큰 도움이 될 것입니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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