【北海道Hokkaido生活】
〈#95〉7月25日月曜日　天気/くもり　気温/23℃ 

函館市/はこだてし
・海の魅力をSNSで発信
・高校生が水中撮影
・はじめてで戸惑う高校生
・秋にSNSなどで公開

［単語］
魅力/みりょく…良いところ
SNS/えすえぬえす…ツイッターTwitterやインスタInstagramのこと
発信/はっしん…知らせる
水中/すいちゅう…水の中
撮影/さつえい…写真や映画をとること
戸惑う/とまどう…どうしようかな？と思う
公開/こうかい…みんなに見せる

〈美和Miwa〉
日本語の先生
Podcast「どこでも.JAPANESE」も放送中！

レッスン待ってます♪

北海道Hokkaido生活 for Japanese learners

〈#95〉7月25日月曜日　高校生が海をさつえい！

Today's new word is about 「Time」 
きょうのあたらしい　ことばは　じかん　について　です。

 ①　「ゆうべ（夕べ）」 last night
　　夕べ　は　あつくて、　よく　ねむれませんでした.

 ②　「あす（明日）」 tomorrow
　　明日は　きょう　よりも　あたたかく　なるそうです。

 ③「しゅうまつ（しゅうまつ）」 weekend
　週末に　らいしゅうの　しょくりょうひん　を　かって　おきます


Japanese teacher Noriko’s room

Vocabulary for JLPT N4 "About Time (２)

kindleで本がでました！
I published a book on Kindle.

私のプロフィール　私について→Youtube→podcast
My profile・about me→Youtube→podcast



・問題
①あそこに人が【　います・あります　】
②机が2台【　います・あります　】

③
A：そこに【　何が・誰が　】【　あります・いますか　】。
B：犬が一匹います。




・答
①あそこに人がいます。
②机が2台あります。

③
A：そこに何がいますか。
B：犬が一匹います。




・問題
➃
あ、あそこにタクシーが【　あります・います　】。


・答
あ、あそこにタクシーがいます。





シュールなジョーク： very very unique joke
侮辱（ぶじょく）：insult　




洋平先生　N3～N2クラスの生徒へ　(^^♪

タクシーが”います”（！？）

I'm still learning how to do this podcasting thing, but I'm trying to share my words anyway. I speak quite quickly in this episode... Sorry! I will try to speak slower next time. 

There's a question for you to answer at the end - in audio or written form - so if you have 10 minutes to listen, and then 5 minutes to answer the question that end -- why not GIVE IT A GO?! (which is another way of saying -  GO FOR IT! DO IT!) You have nothing to lose and lots to gain!

Using your words to speak about things that matter to you - that mean something to you - is a great way to create output and use your English. If you don't want to answer my question - you could try writing freely for 5 minutes. Or you could speak into your phone and talk about how you're doing/feeling today - or what's on your mind. It may feel strange, at first, and that's normal! But over time, speaking or writing - just for yourself - will start to feel good - and it's a WONDERFUL habit to start to build.

Thanks for listening, and see you next time! 

Hear and There

2. What did you (really) want to "be" (or do for work) - when you were a child/kid? 

¡Hola! Esto es Español muy muy fácil y hoy vamos a hablar sobre la rutina. 

Español muy muy fácil

Episodio 7: La rutina

Nell'episodio di oggi vi parlerò della famosissima cantante italiana Mina. 

Italiano Chiaro - Cultura e Tradizioni 

Mina

Spanish México

MESOAMÉRICA 2.

Nivel A2. B1.
Tema: Vocabulario y expresiones culturales:  Es muy normal escuchar expresiones como: AHORA REGRESO, AHORITA VUELVO, AHORITICA TE LLAMO..., O AHORITA AHORITA .. lo hago. etc. 

Pero, ¿Cuánto tiempo representa eso?. Bien, ese es el tema de hoy. Una interpretación muy rápida y simple con ejemplos. 

Aprender temas asociados a la interpretación, a la cultura o a las costumbres de cada país, es parte del proceso de EXPERIMENTAR el idioma. Así que en este audio vas a tener algunas pistas o algunas ideas para entender mejor AHORA.. AHORITA etc. 

También, es una pequeña práctica de PASADOS, por eso creo que va a ser interesante como ejercicio.  

Este episodio no tiene PDF, no, no lo tiene, pero puedes comentar o hacer tus preguntas aquí, en un mensaje de voz, en un mensaje escrito o en clase, por supuesto. 
Gracias por compartir este podcast con otros amigos, estudiantes o interesados en hablar español.  
Nos vemos pronto, oh... voy, porque ahorita tengo una llamada, chao chao, :D!

Rocío en Español Podcast

11. ¿AHORA...ahoRITA....ahoritica? ¿Cuánto tiempo es eso :D ?

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.

