Translation guide
The English word "dough" refers to a mixture of flour, water, and other ingredients used as a base for baking. In Japanese, the translation depends on the type of dough and its use. The most common general term is 生地 (kiji), but specific words exist for bread dough, pastry dough, and other varieties. This guide helps learners choose the right word based on context.
Referring to any uncooked mixture of flour and liquid, used for bread, pastry, noodles, etc.
The most common and versatile word for dough. It can refer to bread dough, pastry dough, noodle dough, etc. Often used in cooking contexts.
Knead the bread dough.
Roll out the pizza dough.
Literally 'kneaded flour', this is a more specific term for dough that has been kneaded. Less common than 生地 but still used.
Let the dough rest.
Specifically dough used for making bread.
The standard term for bread dough. Combines パン (bread) with 生地 (dough).
The bread dough rises.
Dough used for pastries, pies, tarts, etc., often rich in fat.
Dough specifically for making noodles (udon, soba, ramen, pasta).
Dough used for cookies or biscuits.
Standard term for cookie dough.
Let the cookie dough rest in the fridge.
Dough used for making wrappers for gyoza, wontons, etc.
Informal English meaning: money.
There is no direct equivalent for 'dough' as money in Japanese. Instead, use common Japanese slang for money like 金 (かね, casual) or お金 (おかね, polite). Other slang terms exist but are not equivalent to 'dough'.
Do not translate 'dough' literally as 生地 when meaning money. It will not be understood.
I don't have any dough.
生地 (kiji) is the general term for dough and is used in most contexts. 練り粉 (neriko) specifically refers to kneaded dough and is less common. Use 生地 unless you want to emphasize the kneading process.
For thin wrappers like gyoza or wonton skins, use 皮 (kawa), not 生地. 生地 implies a thicker, bulkier dough.