| あられ | [, arare] (n) (See 霰餅) roasted mochi pieces (usu. flavoured with soy sauce, or sweetened with sugar, etc.) |
| うぐいす餅;鶯餅 | [うぐいすもち, uguisumochi] (n) (See 餅・もち,餡,青きな粉) mochi filled with red bean paste and topped with green soy flour |
| おかか | [, okaka] (n) finely chopped katsuobushi, sometimes with soy sauce |
| おじや | [, ojiya] (n) (See 雑炊) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce |
| お浸し;御浸し | [おひたし, ohitashi] (n) boiled greens in bonito-flavoured soy sauce (vegetable side dish) |
| きなこ餅;きな粉餅;黄な粉餅;黄粉餅 | [きなこもち, kinakomochi] (n) (uk) (See 餅) mochi sprinkled with soy flour |
| きな粉;黄粉;黄な粉 | [きなこ, kinako] (n) (uk) soy flour; soybean flour |
| そぼろ | [, soboro] (n) minced meat or fish with soy sauce, etc. (served on rice) |
| ため桶;溜め桶;溜桶 | [ためおけ, tameoke] (n) (1) bucket (for carrying sake, soy sauce, etc.); (2) manure bucket; (3) rainwater bucket (for dousing fires) |
| テンペ | [, tenpe] (n) tempeh (Indonesian dish made from fermented soy beans) |
| ポン酢(ateji) | [ポンず, pon zu] (n) (1) (See ポンス・1) juice pressed from a bitter orange; (2) (abbr) (See ポン酢醤油) ponzu (Japanese sauce made primarily of soy sauce and citrus juice) |
| ポン酢醤油 | [ポンずしょうゆ, pon zushouyu] (n) ponzu (Japanese sauce made primarily of soy sauce and citrus juice) |
| みたらし団子;御手洗団子 | [みたらしだんご, mitarashidango] (n) skewered rice dumplings in a sweet soy glaze |
| わさび醤油;山葵醤油 | [わさびじょうゆ, wasabijouyu] (n) soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
| 伽羅蕗 | [きゃらぶき, kyarabuki] (n) stalks of butterbur boiled in soy sauce |
| 佃煮 | [つくだに, tsukudani] (n) preserved food boiled in soy |
| 卸し和え;下ろし和え | [おろしあえ, oroshiae] (n) seasoning of grated daikon with soy and vinegar, usually for fish or vegetables |
| 合わせ酢;合せ酢 | [あわせず, awasezu] (n) mixture of vinegar and some other flavouring (i.e. soy sauce, sugar, etc.) |
| 塩煎餅 | [しおせんべい, shiosenbei] (n) rice cracker seasoned with soy sauce |
| 大豆 | [だいず, daizu] (n) soya bean (soybean); soy (Glycine max); (P) |
| 棒鱈 | [ぼうだら, boudara] (n) dried codfish soaked in water for few days, and cooked almost to dryness in soy sauce and water (Kyoto speciality) |
| 櫃まぶし | [ひつまぶし, hitsumabushi] (n) eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and serve on rice |
| 照り焼き;照焼き(io);照焼(io) | [てりやき, teriyaki] (n) teriyaki (meat or fish marinated in sweet soy sauce and broiled) |
| 煮浸し;煮びたし | [にびたし, nibitashi] (n) type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth |
| 紫 | [むらさき, murasaki] (n) (1) purple; violet; (2) (uk) Lithospermum erythrorhizon (species of gromwell); (3) (See 醤油) type of soy sauce; (P) |
| 豆(P);荳;菽 | [まめ, mame] (n) (1) legume (esp. edible legumes or their seeds, such as beans, peas, pulses, etc.); beans; peas; (2) (See 大豆) soya bean (soybean); soy (Glycine max); (3) (col) female genitalia (esp. the clitoris); (4) (col) {food} kidney; (n-pref) (5) miniature; tiny; (6) child; (P) |
| 醤 | [ひしお, hishio] (n) (1) paste similar to miso made from koji mold and salt water; (2) watery mash left over from making soy sauce |
| 雑炊 | [ぞうすい, zousui] (n) (See おじや) rice gruel containing vegetables, fish, etc., and seasoned with miso or soy sauce; (P) |
| 青きな粉;青黄な粉;青黄粉(io) | [あおきなこ;あおぎなこ(青黄な粉;青黄粉), aokinako ; aoginako ( ao ki na kona ; ao ki kona )] (n) (See きな粉) soy flour made from parched green soybeans |
| 青豆 | [あおまめ, aomame] (n) variety of soy bean; green bean |