Translation guide
The soybean is a staple legume in Japanese cuisine, appearing in many forms. This guide covers how to refer to the bean itself and its common food products.
Referring to the soybean as a crop, ingredient, or legume.
The standard word for soybean. Used in cooking, agriculture, and everyday contexts.
Soybeans are the main ingredient in tofu.
These soybeans are domestically produced.
Referring to soybeans that have been boiled, steamed, or otherwise prepared for eating.
Referring to immature green soybeans, typically served in the pod as a snack or appetizer.
The standard term for edamame. Boiled or steamed green soybeans, often salted.
Let's order some edamame.
Referring to foods made from soybeans, not the beans themselves.
Tofu, a staple made from soy milk. Use this when referring to the product, not the bean.
I like chilled tofu.
Soy milk. Often drunk as is or used in cooking.
Fermented soybeans, a traditional Japanese food with a strong smell and sticky texture.
Fermented soybean paste, essential for miso soup and many seasonings.
Soy sauce, a fermented condiment made from soybeans and wheat.
In English, 'soy' often refers to soy sauce, but in Japanese, 大豆 (daizu) is the bean, while 醤油 (shōyu) is the sauce. Be specific to avoid confusion.
In Japanese, many soybean products use the prefix 豆 (mame) or the full word 大豆 (daizu). For example, soybean oil is 大豆油 (daizu abura), and soy flour is きな粉 (kinako).
Frozen edamame is convenient.
豆乳で作ったスープです。
This is soup made with soy milk.
納豆は健康に良いです。
Natto is good for your health.
I drink miso soup every morning.
Please put a little soy sauce on it.