Short articles and everyday conversations — Arabic fully vowelled, Japanese with furigana, English, Indonesian, and Chinese, each with a Thai gloss. Pick a language, pick a field, start reading.
250 conversations · page 4 / 11
A teacher and school board member discuss how and why digital literacy should be integrated into the school curriculum.
Two teachers discuss the challenges and best practices of creating inclusive classrooms for students with diverse needs.
Two university students debate whether taking a gap year before or during university is educationally beneficial or risky.
Two classmates compare their morning meals and talk about simple Japanese breakfast foods.
A parent and child shop for vegetables and learn the names and uses of common produce.
An older sibling teaches a younger one the basics of making rice balls with different fillings.
Two neighbors chat about seasonal fruits available at the market and their flavors.
Two friends discuss the differences between udon and soba noodles at a noodle shop.
A customer asks a shopkeeper about the difference between firm and silken tofu.
A grandfather teaches his grandchild how to properly eat a whole grilled fish at the dinner table.
Two colleagues take a tea break and discuss the different types of Japanese green tea.
Two adults reminisce about their favorite school lunch dishes from childhood.
Two friends discuss why fermented foods like miso and natto are good for gut health.
A cooking student asks a home cooking instructor about the proper technique for making Japanese dashi.
Two roommates discuss the best ways to store different foods to keep them fresh longer.
A museum visitor and a guide discuss the history and artistry behind traditional Japanese confections.
A parent explains food allergies to a school teacher to ensure safe meals for their child.
Two food enthusiasts debate the merits of different ramen soup bases while visiting a ramen district.
Two colleagues share experiences of trying local specialty dishes on recent trips around Japan.
An exchange student asks a host family member about proper Japanese dining etiquette.
Two food scientists discuss the discovery of umami as the fifth taste and its role in Japanese cooking.
Two university students debate sustainable agriculture and Japan's food self-sufficiency challenges.
Two artisan producers discuss the craft of making traditional Japanese fermented condiments like miso and soy sauce.
A nutritionist and a food journalist debate the environmental and health implications of shifting toward plant-based diets.