Translation guide
The common bean (Phaseolus vulgaris) is a staple legume. In Japanese, it is most often referred to by specific variety names or the general term いんげん豆.
The standard general term for the common bean (Phaseolus vulgaris). Used in cooking and everyday contexts.
Common beans are often used in stews.
Kanji form of いんげん豆. Less common in everyday writing but seen in formal or traditional contexts.
Common beans were introduced from China in the Edo period.
Katakana rendering of the botanical name Phaseolus, sometimes used in scientific or agricultural contexts. Rare in everyday language.
The genus Phaseolus includes many varieties.
Referring to particular types of common beans, such as kidney beans, pinto beans, or green beans.
Red kidney bean, a popular variety in Japanese cooking, especially in sweet bean paste (an) and stews.
Sweet simmered kidney beans are included in New Year's dishes.
Pinto bean, named for its speckled pattern resembling quail eggs. Used in stews and salads.
Green beans (immature pods). Very common in Japanese cuisine, often blanched and served as a side dish.
Flat green beans (Romano beans), often called 'Moroccan beans' in Japan. Used in similar ways to regular green beans.
Flat beans are flat and have a crunchy texture.
Referring to dried common beans used in cooking, often after soaking and boiling.
Dried common beans. Used when specifying the dried form, as opposed to fresh or canned.
Dried common beans are soaked in water overnight before cooking.
In Japanese, it's more natural to use the specific variety name (e.g., 金時豆 for kidney beans) rather than the generic いんげん豆, unless you are talking about the species in general.
うずら豆はメキシコ料理によく使われます。
Pinto beans are often used in Mexican cuisine.
I quickly boiled green beans and dressed them with sesame sauce.