1.
beans; legumes; pulses
The general category of leguminous plants and their edible seeds, including soybeans, azuki beans, lentils, and other varieties.
豆類は体にいい。
Legumes are good for you.
豆類にはたんぱく質が豊富に含まれている。
Legumes are rich in protein.
日本の食文化では、大豆をはじめとする豆類が欠かせない。
In Japanese food culture, legumes — especially soybeans — are indispensable.
A compound of 豆 (bean) and 類 (kind, category). The standard collective term for beans and legumes, commonly used in nutrition, cooking, and agriculture contexts.
CULTURAL CONTEXT:
豆類 are central to Japanese cuisine. 大豆 (soybeans) alone form the basis for 豆腐, 味噌, 醤油, 納豆, and 枝豆. 小豆 (azuki beans) are essential for traditional sweets.
COMMON COLLOCATIONS:
- 豆類を食べる — to eat legumes
- 豆類を栽培する — to cultivate legumes
- 乾燥豆類 — dried beans
RELATED TERMS:
- 大豆 — soybean; the most important legume in Japanese cuisine
- 小豆 — azuki bean; used for sweet red bean paste
- 穀類 — grains, cereals; a parallel food category