豆 類(まめるい)

まめるい

noun

beans; legumes; pulses

1. beans; legumes; pulses

The general category of leguminous plants and their edible seeds, including soybeans, azuki beans, lentils, and other varieties.

豆類(まめるい)は体(からだ)にいい。

Legumes are good for you.

豆類(まめるい)にはたんぱく質(しつ)が豊富(ほうふ)に含(ふく)まれている。

Legumes are rich in protein.

日本(にほん)の食文化(しょくぶんか)では、大豆(だいず)をはじめとする豆類(まめるい)が欠(か)かせない。

In Japanese food culture, legumes — especially soybeans — are indispensable.

A compound of 豆(まめ) (bean) and 類(るい) (kind, category). The standard collective term for beans and legumes, commonly used in nutrition, cooking, and agriculture contexts.

Cultural note

豆類(まめるい) are central to Japanese cuisine. 大豆(だいず) (soybeans) alone form the basis for 豆腐(とうふ), 味噌(みそ), 醤油(しょうゆ), 納豆(なっとう), and 枝豆(えだまめ). 小豆(あずき) (azuki beans) are essential for traditional sweets.

Common collocations

豆類(まめるい)を食(た)べる — to eat legumes
豆類(まめるい)を栽培(さいばい)する — to cultivate legumes
乾燥(かんそう)豆類(まめるい) — dried beans

Related words

大豆(だいず) — soybean; the most important legume in Japanese cuisine
小豆(あずき) — azuki bean; used for sweet red bean paste
穀類(こくるい) — grains, cereals; a parallel food category

Related Words

Related: 大豆(だいず) (soybean)

Related: 小豆(あずき) (azuki bean)

Related: 穀類(こくるい) (grains, cereals)

Related: 葉菜(ようさい) (leafy vegetable, leaf vegetable)

general

Added 2026.3.26 11:40 · Revised 2026.9.2 13:01

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