Translation guide
The edible seed of the soybean plant, used in many forms in Japanese cuisine. The most common direct translation is 大豆 (daizu), but learners should know specific terms for common soy products.
Referring to the legume as a food ingredient or agricultural product.
The standard word for soybeans. Used for the beans themselves, whether raw, dried, or as a crop.
Soybeans are the raw material for tofu and miso.
They grow soybeans in this field.
Referring to soybeans as a ready-to-eat food, often boiled or steamed.
Referring to processed foods made from soybeans. In English, 'soya bean' is sometimes used in product names, but Japanese uses specific terms.
Tofu, a staple soy product.
Chilled tofu is popular in summer.
Soy milk.
Fermented soybean paste, a fundamental seasoning.
Soy sauce, made from fermented soybeans and wheat.
In English, 'soya bean' can appear in product names like 'soya bean milk' or 'soya bean paste'. In Japanese, use the specific product name (豆乳, 味噌) rather than 大豆.
Simmered soybeans are sweet and delicious.
豆乳で作ったラテが好きです。
I like lattes made with soy milk.
Miso soup is indispensable for a Japanese breakfast.
Please add a little soy sauce.