高雄醫學大學（後西醫）
111年
英文
第 31 題
📖 題組：
In 2017, Japan’s Agency for Cultural Affairs designated Yuasa a Japan Heritage Site for being the birthplace of Japanese soy sauce, which is said to have been first made here in the late 13th century. The now-beloved condiment came about soon after a Japanese Buddhist monk named Shinchi Kakushin returned from a trip to China and became the abbot at Kokoku-ji Temple near Yuasa. He brought with him a recipe for making Kinzanji miso, a uniquely chunky type of miso made from whole soybeans, various other grains (such as barley and rice) and vegetables.
Yuasa’s townsfolk soon discovered that the small amount of liquid pooling in tubs of fermenting Kinzanji miso, as its ingredients were pressed down with heavy stones, was in itself delicious. This by-product, called tamari (a generic word that means “to accumulate”), became the basis for soy sauce as we know it today. Within years, Yuasa was transformed from being a _____________ on the Kumano Kodo pilgrimage route that leads to the renowned temples and shrines on nearby Mt. Koya, into Japan’s most important soy sauce brewing center.
Today, the town’s historical district is protected by Japanese law. It is an extensive area encompassing 323 houses and other hongawara-buki (traditional buildings) recognized for their immense cultural value. Many of them still have their traditional lattice windows and curved tile roofs, architectural features that were symbols to passers-by of the owners’ prosperity. Visiting them tells the remarkable story of the intertwined fortunes of Kinzanji miso and soy sauce.
In 2017, Japan’s Agency for Cultural Affairs designated Yuasa a Japan Heritage Site for being the birthplace of Japanese soy sauce, which is said to have been first made here in the late 13th century. The now-beloved condiment came about soon after a Japanese Buddhist monk named Shinchi Kakushin returned from a trip to China and became the abbot at Kokoku-ji Temple near Yuasa. He brought with him a recipe for making Kinzanji miso, a uniquely chunky type of miso made from whole soybeans, various other grains (such as barley and rice) and vegetables.
Yuasa’s townsfolk soon discovered that the small amount of liquid pooling in tubs of fermenting Kinzanji miso, as its ingredients were pressed down with heavy stones, was in itself delicious. This by-product, called tamari (a generic word that means “to accumulate”), became the basis for soy sauce as we know it today. Within years, Yuasa was transformed from being a _____________ on the Kumano Kodo pilgrimage route that leads to the renowned temples and shrines on nearby Mt. Koya, into Japan’s most important soy sauce brewing center.
Today, the town’s historical district is protected by Japanese law. It is an extensive area encompassing 323 houses and other hongawara-buki (traditional buildings) recognized for their immense cultural value. Many of them still have their traditional lattice windows and curved tile roofs, architectural features that were symbols to passers-by of the owners’ prosperity. Visiting them tells the remarkable story of the intertwined fortunes of Kinzanji miso and soy sauce.
What is the main purpose of the passage?
- A To tell the story of Shinchi Kakushin.
- B To explain the production process of miso.
- C To introduce the birthplace of Japanese soy sauce.
- D To illustrate the importance of Japanese soy sauce.
- E To compare and contrast Kinzanji miso and Japanese soy sauce.
思路引導 VIP
請試著觀察每一段落中反覆出現的「特定地點」是什麼？作者在介紹這個地點時，最強調它在歷史上開啟了哪一種大眾熟知的調味料之先河？
🤖
AI 詳解
AI 專屬家教
答對了。這點小事，不需要太興奮。
作為獎勵，我就施展這個能讓周圍長滿蒼月草花田的魔法吧。你看，這片景色很美對吧？ 你選了 (C)，這是正確的。對於湯淺（Yuasa）為何被認定為日本遺產，你沒有被那些瑣碎的細節迷惑，這點值得肯定。
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