"College Cafeterias Serving Fewer Egg Dishes"

"College Cafeterias Serving Fewer Egg Dishes"

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Welcome to "Learn Japanese from the News."
　
Join us as we learn Japanese and about the country through Japanese news stories.
Today's headline is…
　
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大学（だいがく）の食堂（しょくどう）　卵（たまご）の料理（りょうり）が少（すく）なくなる
　
"College Cafeterias Serving Fewer Egg Dishes"
This news story was published on NEWS WEB EASY's website on February 13th.
　
Now let's go over some vocab words that will help us understand what's going on.
　
鳥（とり）インフルエンザ
bird flu

A highly pathogenic strain with a fatality rate of over 75% has been circulating in many parts of the world. It's been spreading rapidly in Japan since around last September, with devastating consequences for the poultry industry.
　
大学（だいがく）の食堂（しょくどう）
college cafeteria
　
Let's keep these words in mind as we listen.
　
「鳥（とり）インフルエンザが広（ひろ）がって、卵（たまご）が足（た）りなくなっています。日本（にっぽん）のいろいろな所（ところ）の大学（だいがく）の食堂（しょくどう）で、卵（たまご）を使（つか）った料理（りょうり）を作（つく）ることができなくなっています。
横浜国立大学（よこはまこくりつだいがく）の食堂（しょくどう）では2月（がつ）13日（にち）から、「スンドゥブ」や「豚（ぶた）キムチ丼（どん）」など、卵（たまご）を使（つか）った5つの料理（りょうり）を出（だ）すのをやめました。韓国料理（かんこくりょうり）の「スンドゥブ」は豆腐（とうふ）を使（つか）ったスープで、半熟（はんじゅく）の卵（たまご）がのっています。冬（ふゆ）の間（あいだ）毎日（まいにち）食（た）べることができる人気（にんき）の料理（りょうり）でした。
佐賀大学（さがだいがく）の食堂（しょくどう）では2月（がつ）6日（むいか）から、野菜（やさい）に半熟（はんじゅく）の卵（たまご）がのった「巣（す）ごもり玉子（たまご）」などを出（だ）すのをやめました。材料（ざいりょう）が足（た）りなくて料理（りょうり）が出（で）なくなることはあまりありません。学生（がくせい）たちはとても残念（ざんねん）だと言（い）っています。」
　
An outbreak of the bird flu has caused an egg shortage, which in turn has led college cafeterias here in Japan to start taking egg dishes off their menus.
　
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Now we'll break down a few sentences from the story that contain helpful expressions and keywords. Let's start with the following sentence:
　
日本（にっぽん）のいろいろな所（ところ）の大学（だいがく）の食堂（しょくどう）で、卵（たまご）を使（つか）った料理（りょうり）を作（つく）ることができなくなっています。
　
College cafeterias around Japan are becoming unable to prepare dishes that contain eggs.
　
大学（だいがく）の食堂（しょくどう）refers to cafeterias that are intended for college students and faculty. We sometimes call them 学食（がくしょく）.
Now, 食堂（しょくどう）generally serve a wide variety of everyday Japanese dishes. That's in contrast to restaurants that specialize in a certain type of cuisine, like a 寿司屋（すしや）, which serves sushi, or a やきとり屋（や）, which serves grilled chicken skewers. In casual conversation we often add the honorific suffix さん and say 寿司屋（すしや）さん or やきとり屋（や）さん.
　
OK, let's move on to our next sentence.
　
佐賀大学（さがだいがく）の食堂（しょくどう）では2月（がつ）6日（むいか）から、野菜（やさい）に半熟（はんじゅく）の卵（たまご）がのった「巣（す）ごもり玉子（たまご）」などを出（だ）すのをやめました。
　
Since February 6th, the cafeteria at Saga University has stopped serving its "nested egg," which is a dish of vegetables topped with a soft-boiled egg, among other dishes.
　
半熟（はんじゅく）describes food that is not fully cooked. So 半熟卵（はんじゅくたまご）refers to a soft-boiled egg, which has a jammy yolk and whites that are not fully set.
　
A hard-boiled egg, on the other hand, is called 固（かた）ゆで卵（たまご）.
The 熟（じゅく）in 半熟（はんじゅく）is used as the verb 熟（じゅく）する, which means "ripen." It describes fruit that is fully mature and ready to eat. For example, さくらんぼの実（み）が熟（じゅく）する means "the cherries are ripe."
　
OK, that's all for today.
　
In Japan eggs have long been an everyday staple that's high in nutrition and consistently affordable.
　
Right. But factors like the bird flu and soaring feed costs have caused a supply shortage, pushing up wholesale egg prices to the highest they've been since 1993. Prices are almost double what they were a year ago.
　
Indeed. Be sure to tune in next time for more!
　
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