Super Casual Japanese with Teppei

Slow Casual japanese "Swedish Crayfish Culture"

こんにちは。

今回は「どうして日本人はみんないっしょに」が好きなのかについて。

私が見つけた答えをお話します。みんなが思っていた答えと同じでしょうか。近いでしょうか。全然違うでしょうか。

やみくもに、「怖い」だけでは何も解決しません。

正しく 怖がる/こわがる とても大切です。

やみくもに：blindly



Nihongo_Hanaso（N3+）

Learn to use place markers in Spanish and be able to describe where things are in relation to other things.

Super Basic Spanish

Learn Basic Spanish: Marcadores de lugar (Place Markers)

전시회를 다녀왔어요.
여러분은 전시회를 좋아해요?

수정 선생님은 서울 사람 SUJUNG teacher is SEOUL people.

전시회를 다녀왔어요.

RealLife Cantonese with Grace(细菌)

The Little Prince in Cantonese - Chapter 3

#にほんごポッドキャスト #Japanesepodcast #일본어팟캐스트

NANAのにほんごpodcast 

#65 ご近所(きんじょ)トラブルの話(はなし)

Hello! Welcome to Shay's Language Hub!

In this week's very first episode, it's my pleasure to read the first few pages of Harry Potter & The Philosopher's Stone with you. 

If you have the book, you can follow along as I read or simply challenge yourself by listening only. 

Send me questions if you've got any, otherwise, enjoy!

Shay's Language Hub

Episode 1 - A little dive in a magical world 

People in Switzerland eat more chocolate than anyone else in the world.

According to data from World Population Review, the average Swiss person eats nearly 9 kilograms of chocolate a year — almost twice as much as people in America.

So it might be no surprise that a Swiss university is doing research on chocolate — looking for ways to make it healthier and better for the planet!

Chocolate is made using cocoa beans, which grow in pods on the cacao tree. Each pod holds 20 to 60 seeds — or beans — that are covered in sweet white pulp.

Researchers from the university ETH Zurich have found a way to mix the pulp with part of the pod to make a sweet gel, which can be used instead of the powdered sugar that's usually added to cocoa beans when making chocolate.

Typical dark chocolate might be made of 30% to 40% powdered sugar. Testing different recipes, the researchers found they could make chocolate that was up to 20% gel and about as sweet as chocolate with 5% to 10% powdered sugar.

The new chocolate also had 20% more fiber and 30% less saturated fat than typical European dark chocolate — meaning it's healthier to eat.

Main study writer, Kim Mishra, told The Guardian that the new chocolate has a fruitier taste than typical dark chocolate — although it also tastes more acidic.

The researchers said using parts of the cocoa plant that are usually thrown away reduces waste, while using the new gel would let cocoa farmers get money not just from their beans, but by selling the pulp and pod parts needed for the gel as well.

It may be a while before we can try this chocolate for ourselves. However, ETH Zurich has already filed a patent for the recipe.



Practice Listening, Reading & Comprehension

Scientists Make Healthier, Less Wasteful Chocolate

https://drive.google.com/file/d/1qxoum4Y3z5PLfdUfNIOorFKPP2iEN6Dq/view?usp=drivesdk