Read across five tongues.
Short articles and everyday conversations — Arabic fully vowelled, Japanese with furigana — each with Thai sentence translations, tap-a-word glosses, and recorded narration where you see the audio badge.
750 conversations · page 11 of 32
旅行先の郷土料理
Two colleagues share experiences of trying local specialty dishes on recent trips around Japan.
食事のマナー
An exchange student asks a host family member about proper Japanese dining etiquette.
日本料理における旨味の科学
Two food scientists discuss the discovery of umami as the fifth taste and its role in Japanese cooking.
食料安全保障と農業の未来
Two university students debate sustainable agriculture and Japan's food self-sufficiency challenges.
発酵技術と伝統的な醸造文化
Two artisan producers discuss the craft of making traditional Japanese fermented condiments like miso and soy sauce.
植物性食品と持続可能な食生活
A nutritionist and a food journalist debate the environmental and health implications of shifting toward plant-based diets.
料理と文化的アイデンティティ
An anthropologist and a chef discuss how cuisine reflects cultural heritage and evolves through migration and globalization.
砂糖の過剰摂取と現代病
A doctor and a patient discuss the health risks of high sugar intake and strategies for reducing it.
精進料理の哲学
A Zen temple cook and a food writer explore the spiritual and ecological philosophy behind Buddhist vegetarian cuisine.
料理人の技術と創造性
A veteran chef mentors a young apprentice on the balance between mastering classical technique and finding one's own culinary voice.
お米の種類
Two friends compare white rice and brown rice and talk about their differences in taste and nutrition.
全粒粉パンの選び方
Two coworkers discuss why whole-grain bread differs from white bread and its fiber content.
熟した果物の見分け方
A mother teaches her daughter how to tell when apples and bananas are ripe.
ドライフルーツのおやつ
Two friends snack on dried fruit and talk about why it tastes so sweet.
葉物野菜の栄養
A teacher explains to a student why spinach and other leafy greens are rich in iron.
冬の根菜
A mother and son talk about eating root vegetables like radish and carrot in winter.
しょうがの温め効果
Two colleagues discuss how ginger warms the body and its use in tea.
牛乳と丈夫な骨
A mother reminds her son to drink milk for calcium and strong bones.
なつめやしの甘さ
A grandmother introduces her grandchild to the sweetness and energy of dates.
ベランダでハーブを育てる
Two neighbors talk about growing basil, mint, and parsley on a balcony.
シナモンの香り
Two coworkers talk about the aroma and origin of cinnamon.
ヨーグルトの効果
Two friends discuss the health benefits of eating yogurt every morning.
豆の栄養
A teacher and student discuss the protein and fiber found in different kinds of beans.
レンズ豆の魅力
Two coworkers talk about the nutrition and quick cooking time of lentils.