October 15, 2025

🔹 HAD→əd 168. Jack had had enough. [jakkad•haddanuhf] 169. Bill had forgotten again. [billud•fergot’n•uhgen] 170. What had he done to deserve it? [waddadee•dunnda•dizervit] 171. We’d already seen it. [weed•already•seennit] 172. He’d never been there. [heed•never•bin•there] 173. Had you ever had one?* [had•joo•wever•had•one] **Not reduced at the beginning of the sentence or when it is the main verb rather than a helping verb. ******* Would / Was / What / Some 174. He would have helped, if... [hee•wouldda•helpdif] 175. Would he like one? [wouldee•likwun] 176. Do you think he'd do it? [dooya•thinkeed•doowit] 177. Why would I tell her? [why•woulddai•teller] 178. We'd see it again, if... [weed•seeyit•əgennif] 179. He'd never be there on time. [heed•never•be•there•on•time]

Practice Reading “Had” reductions (had→’d) 1.Jack ‘d had a lot of time to think lately. Ever since the move, things ‘d slowed down, and for once, that was a good thing. 2. Bill ‘d helped more than anyone expected. He’d showed up with boxes, tools, and a willingness to work—even after a long shift. 3.“What‘d-he done already?” Jack asked himself, trying to keep track. 4.She’d already sent thank-you cards, made extra food, and tried to repay the favor in small ways. But Bill never wanted anything back. 5. He’d never asked for recognition. That wasn’t his style. 6. Jack often thought about that day. He wouldda helped, if it was possible—no question. Even when things got tough, Bill 'd shown he cared in quiet ways. 7. “Why would I tell her?” Jack laughed. “She was great already. She’d only worry too much.” 8. We’d see it again, if we paid attention—those simple acts of kindness that people do without being asked. 9.She’d never thought of it that way until now. But watching people like Bill changed something in her.

common reductions used in the paragraph that are eaten-thaddar eat'n they can only-they knnonly because of-becauzuv you can rest-youkn rest it-is-iddiz trained and-traindand Fugu, or puffer fish, are luxury fish that are eaten in Japan. These fish are actually poisonous, and they can only be served at restaurants in Japan where a qualified fugu handler works. Because of this system managed by the Japanese government, you can rest assured as you eat fugu. There are about 35 types of fugu in the seas around Japan. Many types of fugu are highly poisonous. The poison called tetrodotoxin in fugu is said to be 1,000 times stronger than potassium cyanide which can kill a human. The poisonous areas vary depending on the type of fugu, so it is extremely dangerous. Fugu handlers must be highly trained and knowledgeable.

there'er used ferfood fugu'er high high n low an they food thaddiz good beauty n health wantsda wanna referringda actionfer something something thaddiz dangerous alodda wadderda partsa the fugu saved fereating There are about 22 types of fugu used for food in Japan. Fugu are high in protein and low in calories, and they have many nutrients such as vitamins and minerals, making them a tasty food that is good for beauty and health. In Japan, people say that someone “wants to eat fugu but does not want to lose their life” (“Fugu wa kuitashi inochi wa oshishi” in Japanese) when referring to someone who is hesitating about taking action for something that is dangerous.

a lot of time and effort to-a lodda time an effertda seen as a-seenazza meat into thing-meat inda thin with a knife and serve-witha knife an serve on a plate-onna plate In the process of preparing fugu, handlers remove the parts with poison in them, and they use a lot of water to wash away the blood from the meat. Overall, more parts of the fugu are disposed of than saved for eating, and it takes a lot of time and effort to cut up the meat. These are two more reasons why eating fugu is seen as a luxury. After the poison is removed, handlers cut the meat into thin slices with a knife, and serve these slices on a plate. This dish is called “Tessa,” or fugu sashimi. This dish looks beautiful like a flower.

eat it-eaddit Once the poisonous parts of the fugu are removed during the preparation process, there is a legal obligation to keep them in a special lockable storage container and burn them, or dispose of them in another way that will not result in danger to health. The Japanese government manages and restricts the handling of fugu, and it imposes severe punishments for not following regulations. Sliced fugu is white in color and has a refreshing, light taste. When served as sashimi, it has a firm texture and has a sweet flavor that fills your mouth as you chew it. For relish, you eat it dipped in Ponzu (soy sauce blended with citrus juice) together with seasonings like chopped young green onions, grated daikon radish, and chili peppers.

**can-kn ***it is- iddiz outside and inside-outside n inside skin as well-skinuzwell It can also be served in other ways, such as a hotpot where you can enjoy the soft meat, or in a seasoned rice porridge letting you taste the umami flavor in the broth, or deep-fried with a crispy batter outside and juicy meat inside. You eat the skin as well; it is not thrown away. The skin is gelatinous and is tasty with a firm and crunchy texture. It is boiled briefly and dipped in Ponzu before eating.

sacs of the fish-saksa the fish years to-yearsda eating-eeding and are seen-anner seen fish and remove-fish n remove The egg sacs of the fish are pickled for three years to remove the poison before eating. However, the reason why this process removes the poison has not been completely explained, even in the modern day. In Shimonoseki City, Yamaguchi Prefecture, people call fugu by a different name, “Fuku,” based on another word in Japanese, and they treat this fish as a symbol of good luck. The word Fuku in Japanese literally means “fortune.” Japanese people love fugu. These fish might have poison, but they are delicious and are seen to bring good luck. In Japan, fugu handlers safely process the fish and remove their poison before serving them. Why not try eating Japanese fugu dishes yourself?

FYI Fugu vs. Sharks Approximately 50 people die from fugu poisoning each year, mostly in Japan, and a smaller number of cases occur in other countries like Hong Kong, Singapore, and Australia. Most deaths are a result of improperly prepared fish by amateur cooks, not professional chefs who are licensed to prepare it. An average of about 5 to 10 people die from shark attacks worldwide each year, though the number varies annually. For example, there were only 4 fatal unprovoked attacks in 2024, while there were 10 in 2023. Fatal attacks are very rare and often a result of mistaken identity by the shark. Fugu costs in restaurants typically range from ¥5,000 to ¥30,000 (approximately $50 to $300) per person, depending on the restaurant

Fugu Emma: Hey, have you guys ever heard of fugu? Jake: No, what’s that? Some kind of noodle? Tina: Nope, it’s a Japanese dish made from pufferfish. I read that if it’s not prepared correctly, it can actually be poisonous! Jake: Wait, hold on—people choose to eat something that can kill them? That’s crazy! Emma: Yeah, that’s what makes it famous. But chefs who cook it go through years of training. They have to be licensed to prepare their own meals safely. Tina: That’s intense. I usually cook my own meals, but I’d never try that one. Jake: So is it like sushi? Emma: Kind of. It’s thinly sliced fish, served raw or sometimes cooked in soup. They say it tastes really light. Tina: I heard it’s not even that flavorful—it’s more about the experience. People do it for the thrill. Jake: Still, I’d rather stick with pizza or ramen. Those are high in calories but at least they won’t kill you. Emma: Ha! True. But actually, fugu is low in fat and calories. You could eat as much as you want and still stay lean—if you survive! Tina: That’s dark, Emma. But now I’m curious. It must be weird to eat something so dangerous but also so famous. Jake: I’d probably feel full just from the stress! Emma: Same. I’d lose my appetite just looking at it. Tina: Well, next time we go to Japan, maybe we’ll watch someone else try it first. Jake: Deal. I’ll stick to rice and miso soup—nice, safe, low-calorie food!

1. Would you be willing to try eating fugu, knowing its risks and how it’s prepared? Why or why not? Do you think the thrill or danger adds to the appeal of certain foods or experiences? 2. Fugu is considered both a luxury and a symbol of good luck in Japan. What are some foods in your culture that carry symbolic or cultural meaning? 3. How important is tradition when it comes to food and cuisine in your country?