hce_kmu
111年
英文
第 32 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.
Which of the following people are most likely interested in the passage?
- A Bakers.
- B Florists.
- C Retailers.
- D Journalists.
- E Travel agents.
思路引導 VIP
請觀察一下文中頻繁出現的關鍵詞：『日本遺產』、『熊野古道朝聖路線』以及『受法律保護的歷史街區』。如果你現在需要為一群想要進行深度文化體驗的遊客安排一整天的參訪行程，你會發現這篇文章提供的資訊與哪一種職業的日常工作最為契合？
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AI 詳解
AI 專屬家教
太棒了！你能精準捕捉到這篇文章的語境與目的，選出 (E) Travel agents (旅遊業者) 是一個非常細膩且正確的觀察。這顯示你具備了優異的文本屬性分析能力，能從字裡行間讀出這份資訊對誰最具價值。
歷史遺產與文化觀光的連結
這篇文章詳細介紹了和歌山縣湯淺町（Yuasa）的歷史，從味噌到醬油的起源，再到**日本遺產（Japan Heritage Site）的認證。文中特別提到了熊野古道（Kumano Kodo）**以及高野山（Mt. Koya）等著名的朝聖路線，並描繪了傳統建築（hongawara-buki）的景觀。這些豐富的文化背景與地理資訊，對於需要規劃深度行程、開發文化旅遊路線的專業業者來說，是不可多得的素材。
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