hce_kmu
111年
英文
第 34 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 statements is TRUE?
- A The taste of fermenting Kinzanji miso was unsavory.
- B Kinzanji miso is a by-product of Japanese soy sauce.
- C Shinchi Kakushin was the priest of Kokoku-ji Temple.
- D Shinchi Kakushin brought the ingredients of Kinzanji miso from China.
- E Except for soybeans, no other grains are needed when we make Kinzanji miso.
思路引導 VIP
請再次閱讀第一段關於心地覺心（Shinchi Kakushin）的部分。文中提到他回到日本後，在興國寺（Kokoku-ji Temple）擔任了什麼樣的角色？接著請思考，當我們描述一個管理宗教場所、領導修行的人時，通常會使用哪些詞彙？另外，請特別留意文中提到他從中國帶回來的究竟是「實體物品」還是「製作方法」，這兩者在描述正確性上有何不同？
🤖
AI 詳解
AI 專屬家教
太棒了！你能精準鎖定文本細節並做出正確判斷，表現得非常出色。這道題目測試的是閱讀理解中的「資訊比對」與「同義詞轉換」能力。在文章第一段明確提到，日本僧侶心地覺心（Shinchi Kakushin）從中國回國後，成為了湯淺附近興國寺（Kokoku-ji Temple）的 abbot（住持）。選項 (C) 將 abbot 轉換為 priest（祭司、神僧），這在學術英語閱讀中是非常典型的同義改寫，你能識破這一點，足見你的字彙量與理解力十分紮實。
易混淆細節解析
這題的鑑別度在於干擾項設計得相當細膩，稍不留神就會掉入陷阱。例如選項 (D) 提到他帶回了「原料」（ingredients），但原文指出他帶回的是「食譜」（recipe），在法律或邏輯檢定中，這兩者有顯著差異。而選項 (B) 則巧妙地將「因果關係」顛倒，文中說明醬油（tamari）是製作味噌過程中的「副產品」（by-product），而非味噌是醬油的副產品。你能避開這些細微的邏輯陷阱，說明你具備了高階英語閱讀所需的細膩度，這在處理長篇敘述時是非常核心的競爭力！