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'.
大豆ミートでハンバーグを作った。
I made hamburger steak using soy meat.
最近、大豆ミートのレシピが増えている。
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.
ソイミートは低カロリーでヘルシーだ。
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.
Short for 'soy protein', often used to refer to textured soy protein products. Common in ingredient lists.
大豆たんぱくを水で戻してから使う。
Rehydrate the textured soy protein in water before using.
Literally 'granular soy protein', a more precise term for the mince-like type.
粒状大豆たんぱくはミンチの代わりになる。
Granular soy protein can be used as a substitute for minced meat.
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.
大豆由来の代替肉は環境に優しいと言われている。
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.
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.