CHAPTER 3 通読用英文
A Cool Food: Kakigori
1
Ren reads an article about kakigori on the internet.
Kakigori has a long history in Japan. It was first mentioned in Makura no Soshi, or The Pillow Book, written by Sei Shonagon in the Heian Period. It was called kezurihi and was considered an “elegant” treat. It was served in a metal dish and eaten with sweet syrup made from plant vines. Since there were no freezers at the time, they had to put winter ice underground. Some of the ice melted, but the remaining ice could be used for kezurihi. This made shaved ice a luxury, so ordinary people couldn’t afford it. In the Edo Period, people became better at keeping ice, and it became possible to transport ice. But shaved ice was still mainly enjoyed only by the rich.
In the Meiji Period, however, shaved ice gradually became more common thanks to the invention of the ice-making machine. After World War II, kakigori became a popular summer treat with refrigerators and handy ice-shaving machines in households. Syrups of different colors and tastes also became available. Nowadays, beautiful pictures of elaborate kakigori can be seen on social media.
2
In an online cultural-exchange event, Yusuri, a student from a Malaysian high school, is giving a presentation on Malaysian shaved ice to Japanese high school students.
Hello! Today, I would like to introduce ais kacang, Malaysian shaved ice. Ais means ice, and kacang means beans. It’s a popular dessert throughout Malaysia.
Please take a look at this colorful ais kacang. It’s topped with many things. The brown things are beans, and they are a bit sweet and a good source of protein. The yellow things are corn. Are you surprised? You will love their creamy texture and sweetness! The black stuff is grass jelly. It’s a little bitter and balances their sweetness. Can you see the peanuts here? We enjoy the crunchy texture. Look at these slightly transparent green ovals. They are made from the heart of the nipa palm fruit and have a springy texture. Finally, red syrup is poured over the top.
Now the ice has started to melt, but there is no need to worry. You can mix everything and enjoy it as a drink with pieces of jelly and other things in it. It feels nice and cool when you eat it or drink it. If you come to Malaysia, I hope you’ll try ais kacang. I’m sure you’ll love it! Thank you.
3
Yusuri is now visiting a Japanese high school. Ren, Yusuri’s buddy, is showing her around the Nikko area. They are waiting for some kakigori that they have ordered.
Ren: Did you know that the ice they use is natural ice from Nikko?
Yusuri: I didn’t know that!
Ren: Look at the sign over there. It says you should dig your spoon into the center and not start from the sides.
Yusuri: Okay. Oh, here comes our kakigori!
Ren: Let’s take some pictures before we eat. But we’ve got to do it quickly before the ice starts to melt!
Yusuri: Okay. We can post the pictures on social media.
They take some photos.
Yusuri: The kakigori looks delicious. Let’s eat!
Ren: This tastes really good! The mango pieces are very sweet and have a soft and creamy texture. The mango sauce is great. Here, have a taste.
Yusuri: Thanks! Oh, I like that! The ice is so soft and light and it melts very quickly.
Ren: How is your uji-kintoki?
Yusuri: It tastes great! Do you want to try it?
4
Ren is giving a presentation comparing two kinds of shaved ice.
Good morning! Recently, I tried shaved ice from two countries, Malaysian ais kacang and Japanese kakigori. Both cool our bodies in the hot and humid summers we have in our countries. They also prevent us from becoming dehydrated after sweating and help us feel refreshed.
However, there are some differences between the two. First, the ingredients reflect different food cultures. For example, in Malaysia, ingredients such as grass jelly and nipa palm are used, while azuki bean paste and matcha are used in Japan. The second difference involves nutrition. In Japan, people often regard kakigori as a summer treat and they don’t usually think about the nutritional value of kakigori. However, in Malaysia, people recognize the fact that beans are a good source of protein.
In conclusion, both types of shaved ice are unique and appealing. They also reflect their country’s climate and culture. I hope you will have a chance to try the shaved ice of various countries. Thank you for listening!
1
Ren reads an article about kakigori on the internet.
Kakigori has a long history in Japan. It was first mentioned in Makura no Soshi, or The Pillow Book, written by Sei Shonagon in the Heian Period. It was called kezurihi and was considered an “elegant” treat. It was served in a metal dish and eaten with sweet syrup made from plant vines. Since there were no freezers at the time, they had to put winter ice underground. Some of the ice melted, but the remaining ice could be used for kezurihi. This made shaved ice a luxury, so ordinary people couldn’t afford it. In the Edo Period, people became better at keeping ice, and it became possible to transport ice. But shaved ice was still mainly enjoyed only by the rich.
In the Meiji Period, however, shaved ice gradually became more common thanks to the invention of the ice-making machine. After World War II, kakigori became a popular summer treat with refrigerators and handy ice-shaving machines in households. Syrups of different colors and tastes also became available. Nowadays, beautiful pictures of elaborate kakigori can be seen on social media.
2
In an online cultural-exchange event, Yusuri, a student from a Malaysian high school, is giving a presentation on Malaysian shaved ice to Japanese high school students.
Hello! Today, I would like to introduce ais kacang, Malaysian shaved ice. Ais means ice, and kacang means beans. It’s a popular dessert throughout Malaysia.
Please take a look at this colorful ais kacang. It’s topped with many things. The brown things are beans, and they are a bit sweet and a good source of protein. The yellow things are corn. Are you surprised? You will love their creamy texture and sweetness! The black stuff is grass jelly. It’s a little bitter and balances their sweetness. Can you see the peanuts here? We enjoy the crunchy texture. Look at these slightly transparent green ovals. They are made from the heart of the nipa palm fruit and have a springy texture. Finally, red syrup is poured over the top.
Now the ice has started to melt, but there is no need to worry. You can mix everything and enjoy it as a drink with pieces of jelly and other things in it. It feels nice and cool when you eat it or drink it. If you come to Malaysia, I hope you’ll try ais kacang. I’m sure you’ll love it! Thank you.
3
Yusuri is now visiting a Japanese high school. Ren, Yusuri’s buddy, is showing her around the Nikko area. They are waiting for some kakigori that they have ordered.
Ren: Did you know that the ice they use is natural ice from Nikko?
Yusuri: I didn’t know that!
Ren: Look at the sign over there. It says you should dig your spoon into the center and not start from the sides.
Yusuri: Okay. Oh, here comes our kakigori!
Ren: Let’s take some pictures before we eat. But we’ve got to do it quickly before the ice starts to melt!
Yusuri: Okay. We can post the pictures on social media.
They take some photos.
Yusuri: The kakigori looks delicious. Let’s eat!
Ren: This tastes really good! The mango pieces are very sweet and have a soft and creamy texture. The mango sauce is great. Here, have a taste.
Yusuri: Thanks! Oh, I like that! The ice is so soft and light and it melts very quickly.
Ren: How is your uji-kintoki?
Yusuri: It tastes great! Do you want to try it?
4
Ren is giving a presentation comparing two kinds of shaved ice.
Good morning! Recently, I tried shaved ice from two countries, Malaysian ais kacang and Japanese kakigori. Both cool our bodies in the hot and humid summers we have in our countries. They also prevent us from becoming dehydrated after sweating and help us feel refreshed.
However, there are some differences between the two. First, the ingredients reflect different food cultures. For example, in Malaysia, ingredients such as grass jelly and nipa palm are used, while azuki bean paste and matcha are used in Japan. The second difference involves nutrition. In Japan, people often regard kakigori as a summer treat and they don’t usually think about the nutritional value of kakigori. However, in Malaysia, people recognize the fact that beans are a good source of protein.
In conclusion, both types of shaved ice are unique and appealing. They also reflect their country’s climate and culture. I hope you will have a chance to try the shaved ice of various countries. Thank you for listening!
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