Translation guide
Refers to meat substitutes made from soy, such as textured soy protein or soy-based mock meats. Common in vegetarian and vegan cooking.
The most common way to refer to soy meat in everyday Japanese, especially in the context of vegetarian or health food.
The standard term for soy meat, widely used in supermarkets and recipes. Literally 'soybean meat'.
I made hamburger steak using soy meat.
Recently, recipes using soy meat have been increasing.
A direct loanword from English, also common. Slightly less frequent than 大豆ミート but still widely understood.
Soy meat is low-calorie and healthy.
Specifically refers to the dry, granular or chunk form of soy meat that needs rehydration, often used as a ground meat substitute.
When talking about soy meat in the context of vegetarian, vegan, or health food trends.
Means 'soy-derived meat alternative'. Used in more formal or descriptive contexts, such as articles or product descriptions.
Soy-derived meat alternatives are said to be environmentally friendly.
Literally 'soybean meat', an older or less common term. Sometimes used in traditional vegetarian cuisine (精進料理).
In Japanese, 大豆ミート is a broad term. For specific types like dry mince, 粒状大豆たんぱく is clearer. For chunks or fillets, you might see 大豆ミートブロック or similar descriptive names.
Granular soy protein can be used as a substitute for minced meat.
精進料理では大豆肉がよく使われる。
In Buddhist vegetarian cuisine, soy meat is often used.