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.
大豆は豆腐や味噌の原料です。
Soybeans are the raw material for tofu and miso.
この畑では大豆を栽培しています。
They grow soybeans in this field.
Referring to soybeans as a ready-to-eat food, often boiled or steamed.
Specifically young green soybeans, boiled or steamed in the pod. A common appetizer or snack.
枝豆に塩をかけて食べます。
I eat edamame with salt.
Soybeans simmered in a sweet-savory sauce. Often a side dish or part of traditional breakfast.
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.
冷奴は夏に人気があります。
Chilled tofu is popular in summer.
Soy milk.
Fermented soybean paste, a fundamental seasoning.
味噌汁は日本の朝食に欠かせません。
Miso soup is indispensable for a Japanese breakfast.
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.
Please add a little soy sauce.