Close your eyes and enjoy a relaxing meditation in English while at the same time learning body parts in Ukrainian (+music)
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Vocabulary:
Я гото́вий/гото́ва - I'm ready
Голова́ - head
Лі́ве о́ко, пра́ве о́ко - left and right eye
о́чі - eyes
Лі́ве ву́хо і пра́ве ву́хо - left ear and right ear
ву́ха - ears
ніс - nose
гу́би - lips
обли́ччя - face
ши́я - neck
Лі́ве плече́ і пра́ве плече́ - left and right shoulder
пле́чі - shoulders
Лі́ва рука́ і пра́ва рука́ - left arm/hand and right arm/hand
ру́ки - hands, arms
па́лець - finger, toe
па́льці - fingers, toes (to differentiate we can add "пальці рук",   "пальці ніг")
гру́ди - chest/breasts 
живі́т - belly, stomach
сідни́ці - buttocks
нога́ - leg, foot
но́ги - legs, feet

Everything is going to be Ukraine!

Episode 7: relaxing meditation (in Eng+body parts in Ukr)

Bánh tráng trộn món ăn vặt trên khắp nẻo đường Việt Nam.

Bánh tráng trộn có nguồn gốc từ Tây Ninh, một tỉnh ở Miền Nam Việt Nam.

Bánh tráng gồm có bánh tráng, muối ớt Tây Ninh, dầu ăn hoặc sa tế, hành phi, lạc rang, nộm xoài, trứng cút, bò khô...

Bánh tráng trộn có nhiều loại khác nhau: bánh tráng khô bò, bánh tráng bơ tỏi, bánh tráng xóc tỏi chà bông, bánh tráng sa tế chà bông…

Bánh tráng trộn cũng có nhiều vị khác nhau tùy theo khẩu vị của mỗi người: mặn, ngọt, chua, cay...

Bánh tránh trộn có cách pha chế, chế biến đa dạng và mới mẻ: bánh tráng lắc, bánh tráng cuốn, bánh tráng nướng, bánh tráng chiên…

Sau khi trộn các nguyên liệu xong, người bán hàng sẽ cho vào túi hoặc hộp kèm theo 1 đôi đũa để bạn có thể thưởng thức món ăn này!

Bạn có thể tìm mua bánh tráng trộn ở các quán hàng rong trên đường hoặc các cửa hàng chuyên bán Bánh tráng trộn.

Vietnameseonlineclass.com

Tiếng Việt - Bánh tráng trộn

¿Prefieres la playa, o la montaña?  ¿Quedarte en tu país, o ciudad para verla con otros ojos? ¿O conocer un país nuevo? ¿Necesitas capturar cada instante de tus vacaciones en una foto? ¿O prefieres grabarla en tu memoria? 
Depende de lo que contestes te puedes considerar un tipo de turista u otro. En el episodio de hoy te menciono algunos de los diferentes tipos de viajeros y sus características.

Una vez que escuches, dime en los comentarios o en mi Instagram:

-¿qué tipo de viajero eres tú?


Blanca to go 

42 – tipos de viajeros

Full transcript: ⁠⁠https://japanesemayuna.com/⁠⁠

はい、こんにちは。今回はポッドキャストの16回目です。今日は日本語のレッスンで、生徒さんに有名なオムライスの店について聞きました。私は知らなかったのですが、インターネットでとても有名だそうです。とても人気なので、予約するのが大変らしいです。今日は食べ物の話をしようと思います。

Hello, this is episode 16 of season 2 of my podcast. Today in my Japanese lesson, I heard about a famous omu-raisu restaurant from my student. (Omu-raisu is a Japanese dish made from omelette and rice.) I didn't know about it, but she said it is very famous on the internet. It looks very popular and it is very difficult to make a reservation. Today I will talk about food.

私は昆布飴が好きです。昆布飴とは、昆布で作った飴です。黒くて、柔らかい飴です。リコリスに少し似ています。日本では、昆布やわかめなどの海藻をよく食べます。海藻は味噌汁やサラダによく使われますが、実はお菓子にも使われます。日本でお菓子として昆布が食べるようになったのは、江戸時代と言われています。1683年に、最初の昆布のお菓子が作られました。そのあと、1927年に昆布飴が作られました。最初に昆布飴を作ったのは大阪の会社です。

I like konbu ame. Konbu ame is candy made from kelp. It is soft, black candy. It looks a bit like liquorice. In Japan, people often eat seaweed such as kelp and wakame. Seaweed is often used in miso soup and salads, but is actually also used in sweets. It is said that kelp was first eaten as confectionery in Japan during the Edo period (1603-1868). In 1683 the first kelp confectionery was made. This was followed by konbu ame in 1927. The first konbu ame was made by a company in Osaka.

若い人は、昆布飴のような伝統的な日本のお菓子をあまり知りません。伝統的な日本のお菓子は、スーパーやコンビニにあまり売っていないからです。売っていたとしても、作り方や材料が全然違います。だから「伝統的なお菓子はまずい」というイメージを持っている人が多いです。だけど、高級な材料を使っているオリジナルのお菓子はおいしいです。日本で伝統的なお菓子を買う時は、スーパーやコンビニではなく、老舗のチェーン店をチェックしてみてください。「老舗」とは、長い歴史を持っているお店のことです。日本には100年以上続いている老舗もあります。

Japanese Lessons with Mayuna

S2 Ep16. こんぶ飴

このチャンネルでは主に東北地方の方言について紹介したいと思います。
・東北地方の方言「しゃっこい」とは？
・言葉の意味は？どんな時に使うの？どう言うの？
・使用例の紹介
・注意すべき点の紹介
・まとめ

Nihongo tokidoki Inaka hougen with Megumi Na

「しゃっこい」What is  the meaning of this word? Let's enjoy learning Tohoku dialect!!

In this episode, I discuss how external pressure to feel productive can create stress and share my strategy for managing it and avoiding frequent disappointment.

Curious Teacher Podcast.

The Burden Of Productivity 

Part 1 of 5. 

Inside a dusty workroom, an old craftsman held up a chess piece to the window. He rotated it in the sunlight and inspected its every detail. 

“Perfection,” said the craftsman. 

He added it to the set he had been building. Sixteen grey pieces sat on his worktable, all handmade and almost ready for sale. 

The craftsman felt very satisfied with his designs. He was ready for the final stage of the process. He picked up one of the pawn pieces and said, “What about you, my little friend? What colour would you like to be?” 

He reached for his paint brush, dunked it into glass of water and then into a container of paint. The grey pawn received a heavy coating of shiny white paint.

Fast-forward several years into the future. After repeated use and abuse, that little pawn’s proud white colour had faded. Areas of his original grey were visible. Because of this, whenever players assembled their chess set, they left this little grey-white pawn to the side. 

“Uhm, is that yours or mine?” said the white player. 

“It doesn’t matter. Put it back in the box and choose from the others,” said the black player. 

This little plastic pawn’s name was Gary. 


Being a Cloud

Gary the Chess Piece

¡FELIZ AÑO NUEVO!  Muchos españoles comienzan el ano yendo de cotillón. En el episodio de hoy te cuento qué es un cotillón y su origen.

Después de escuchar el episodio, ¡cuéntame!  ¿Cómo celebras el Año Nuevo en tu país? ¿También vais de cotillón?
