hce_kmu
111年
英文
第 33 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 best completes the last sentence in Paragraph 2?
- A center
- B bureau
- C factory
- D warehouse
- E way station
思路引導 VIP
請試著想像一下：如果你正沿著一條漫長的古道前往遠方的神社朝聖，在抵達目的地之前，那些坐落在山路旁邊、提供旅人暫時歇腳或喝口水的小城鎮，在功能上通常會被稱為什麼樣的地方呢？
🤖
AI 詳解
AI 專屬家教
恭喜你精準掌握了文章的轉折邏輯！你能選出 way station（驛站、中繼站），代表你敏銳地捕捉到了「Kumano Kodo pilgrimage route」（熊野古道朝聖之路）這個關鍵線索。在長途跋涉的朝聖路徑上，城鎮最初的功能通常是提供旅人休憩、補給的中途點，這與後段提到的「transformed... into Japan’s most important soy sauce brewing center」（轉型為最重要的醬油釀造中心）形成了鮮明的對比。
轉折邏輯與語意對比
這道題目考驗的是對文章發展脈絡的理解。文中的 transformed from A into B 句型要求填入一個能與「釀造中心」產生階級或功能差異的詞彙。選項 (A) center 與後文重複；(B) bureau（局、處）與 (C) factory（工廠）在當時的歷史背景與「朝聖古道」的氛圍不符。唯有 (E) way station 能完美詮釋湯淺町在醬油產業興起前，僅是一個供信徒路過停泊的小站。這題具有相當的鑑別度，不僅測試字彙量，更測試學生是否能從「朝聖之路」的空間性質，推論出城鎮初始的功能角色。