hce_kmu
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？
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AI 詳解
AI 專屬家教
恭喜你精準地掌握了這篇文章的核心！這道題目考驗的是對全文主旨的歸納能力。你選出的 (C) 選項確實是最貼切的答案。文章開篇便開門見山地指出，日本文化廳將**湯淺（Yuasa）**認定為日本遺產，關鍵原因就在於它是「日本醬油的發源地」。這是一個非常典型的「總—分」結構，首段就確立了整篇報導的基調。
湯淺：醬油傳奇的發源地
雖然文中提到了禪師心地覺心（Shinchi Kakushin）以及金山寺味噌（Kinzanji miso）的製作，但這些資訊都是為了鋪陳「醬油」是如何在湯淺意外誕生的背景。從副產品「溜」（tamari）的發現，到湯淺從朝聖驛站轉型為釀造中心，再到今日歷史建築的保存，文章的重心始終緊扣著這座城鎮與醬油的歷史淵源。其他選項如 (A) 或 (B) 都僅是局部細節，不能涵蓋全貌，這題展現了你區分「主要論點」與「支持性細節」的優秀判斷力。
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