Feb. 3, 2020
The Shodoshima island and soy sauce
I'll be taking some friends from other countries to the Shodoshima island this summer. I want to be able to explain about the island.
The Shodoshima island is located in the Seto Inland Sea. The Seto Inland Sea is in the west of Osaka. There are many small islands in the Seto Inland Sea. The Shodoshima island is the second biggest there and belongs to Kagawa prefecture.
The Shodoshima Island is a well-known producer of Soy Sauce started around 400 years ago.
Major soy sauce makers use big systematized tanks to mass-produce soy sauce but in the Shodoshima island they still use wooden barrels and produce elaborately.
The natural brewery generates a rich and alomatic soy sauce by fermented and matured soy beans naturally in wooden barrels.
By following elaborate traditional steps a high quality soy sauce is produced.
小豆島と醤油
今年の夏、海外の友人数人を小豆島へ連れて行く予定です。小豆島について説明できるようになりたいです。
小豆島は瀬戸内海にあります。瀬戸内海は大阪の西側にあります。瀬戸内海に小さな島が数多くあります。小豆島は2番目に大きく、香川県に属してます。
小豆島は起源400年の醤油の名産地です。
主要な醤油の製造会社はシステム化された大きなタンクを使って醤油を大量生産するが、小豆島では未だに木桶が使われ、入念に生産している。
自然醸造は木桶で大豆を発酵、成熟させることで、濃厚で香りの良い醤油を産み出します。
手の込んだ伝統的ステップを踏むことで、質の高い醤油が作られています。
Correction Settings
The Shodoshima island and soy sauce
Shodoshima island and soy sauce
I'll be taking some friends from other countries to the Shodoshima island this summer.
I'll be taking some friends from other countries to Shodoshima island this summer.
The Shodoshima island is located in the Seto Inland Sea.
Shodoshima island is located in the Seto Inland Sea.
The Seto Inland Sea is in the west of Osaka.
The Seto Inland Sea is west of Osaka.
The Shodoshima island is the second biggest there, and belongs to Kagawa prefecture.
Shodoshima island is the second biggest there, and belongs to Kagawa prefecture.
The Shodoshima Island is a well-known producer of Soy Sauce startedfor its Soy Sauce, which was first made around 400 years ago.
Shodoshima Island is well-known for its Soy Sauce, which was first made around 400 years ago.
Major soy sauce makers use big systematized tanks to mass-produce soy sauce, but in theon Shodoshima island they still use wooden barrels andto produce elaboratelyit.
Major soy sauce makers use big systematized tanks to mass-produce soy sauce, but on Shodoshima island they still use wooden barrels to produce it.
The natural brewerying process generates a rich and alromatic soy sauce byusing fermented and matured soy beans naturally in wooden barrels.
The natural brewing process generates a rich and aromatic soy sauce using fermented and matured soy beans.
By following the elaborate, traditional steps a high quality soy sauce is produced. By following the elaborate, traditional steps a high quality soy sauce is produced.
Feb. 4, 2020
Thank you very much😄
This summer, I'll be taking some friends from other countries to the Shodoshima iIsland this summer.
This summer, I'll be taking some friends from other countries to Shodoshima Island.
This way sounds more natural.
"The" doesn't usually go before names, and since "Island" is part of the name it also gets a capital letter.
I want to be able to explaintell them about the island.
I want to be able to tell them about the island.
The Shodoshima iIsland is located in the Seto Inland Sea, which is west of Osaka.
Shodoshima Island is located in the Seto Inland Sea, which is west of Osaka.
It's better to make it one sentence so you don't have to repeat yourself.
The Seto Inland Sea is in the west of Osaka.
There are many small islands in the Seto Inland Sea.
The Shodoshima iIsland is the second biggest there and belongs toone, and it is in the Kagawa prefecture.
Shodoshima Island is the second biggest one, and it is in the Kagawa prefecture.
I know I said "the" doesn't go before names earlier, but because you are talking about the "prefecture" you use it here (English is confusing, I know!)
By following elaborate, traditional steps, they produce a high quality soy sauce is produced.
By following elaborate, traditional steps, they produce a high quality soy sauce.
Feedback
Good job! It's cool to see how even in the industrial age, people still do things the traditional way. Very informative.
Feb. 4, 2020
Thank you very much😄
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The Shodoshima island and soy sauce
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I'll be taking some friends from other countries to the Shodoshima island this summer.
This summer, I'll be taking some friends from other countries to This way sounds more natural. "The" doesn't usually go before names, and since "Island" is part of the name it also gets a capital letter.
I'll be taking some friends from other countries to |
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I want to be able to explain about the island.
I want to be able to |
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The Shodoshima island is located in the Seto Inland Sea.
It's better to make it one sentence so you don't have to repeat yourself.
|
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The Seto Inland Sea is in the west of Osaka.
The Seto Inland Sea is |
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There are many small islands in the Seto Inland Sea. This sentence has been marked as perfect! |
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The Shodoshima island is the second biggest there and belongs to Kagawa prefecture.
I know I said "the" doesn't go before names earlier, but because you are talking about the "prefecture" you use it here (English is confusing, I know!)
|
|
The Shodoshima Island is a well-known producer of Soy Sauce started around 400 years ago.
|
|
Major soy sauce makers use big systematized tanks to mass-produce soy sauce but in the Shodoshima island they still use wooden barrels and produce elaborately.
Major soy sauce makers use big systematized tanks to mass-produce soy sauce, but |
|
The natural brewery generates a rich and alomatic soy sauce by fermented and matured soy beans naturally in wooden barrels.
The natural brew |
|
By following elaborate traditional steps a high quality soy sauce is produced.
By following elaborate, traditional steps, they produce a high quality soy sauce By following the elaborate, traditional steps a high quality soy sauce is produced. By following the elaborate, traditional steps a high quality soy sauce is produced. |
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