Translation guide
Molasses is a thick, dark syrup produced during sugar refining. In Japanese, it is most commonly referred to as 糖蜜 (とうみつ), but the English loanword モラセス is also understood. This guide covers how to talk about molasses in cooking, baking, and industrial contexts.
Referring to molasses as a sweet, thick syrup used in cooking and baking.
The standard Japanese word for molasses. Used in recipes, food labels, and general conversation about the ingredient.
This cake uses molasses.
Molasses is rich in iron.
The English loanword, often used in imported food contexts or by people familiar with Western cooking. Less common than 糖蜜 but understood.
I'd like to buy some molasses; where can I find it?
Distinguishing between different grades or types of molasses.
In Japanese, the English terms are often used directly to specify the type, especially in recipes or product descriptions. 糖蜜 can be modified with 淡色 (light-colored) or 濃色 (dark-colored), but the loanwords are clearer.
This recipe calls for dark molasses.
Blackstrap molasses has a strong bitter taste.
These terms literally mean 'light-colored molasses' and 'dark-colored molasses'. They are used in some food industry contexts but are less common in everyday cooking.
Referring to molasses as a byproduct of sugar refining, used in animal feed or fermentation.
Specifically refers to the residual molasses after sugar extraction, often used for industrial purposes like alcohol production or animal feed. Not for culinary use.
Waste molasses is used for livestock feed.
In industrial contexts, 糖蜜 can also refer to the byproduct, but context usually makes it clear. 廃糖蜜 is more precise for waste product.
For everyday cooking and shopping, 糖蜜 is the safest choice. Use モラセス if you are following a Western recipe or talking to someone familiar with imported foods. In industrial or agricultural contexts, 廃糖蜜 is the technical term.
Dark molasses has more minerals.
糖蜜を発酵させてアルコールを作ります。
Molasses is fermented to produce alcohol.