What is another name for soya beans? A guide to common and culinary terms

December 7, 2025 •

3 min read

Domesticated in China over 5,000 years ago, the legume known globally as the soya bean has accumulated a variety of names and uses. So, what is another name for soya beans? The most familiar alternative is 'soybean,' but a closer look reveals other culinary distinctions and a formal botanical title that tells a richer story of its identity.

Quick Summary

Beyond the common 'soybean,' immature soya beans are called 'edamame,' and their official scientific name is Glycine max. Various cultures also use distinct terms reflecting this versatile legume's global importance.

Key Points

Soybean is a common synonym: The term 'soybean' is the most widely recognized alternative name for soya beans, with the distinction being mostly regional spelling preference.
Edamame is a specific type: Edamame refers exclusively to the immature, green soya beans harvested and often served in the pod.
The botanical name is Glycine max: For scientific precision, the soya bean is formally known as Glycine max.
Names vary by language and culture: International names like 'dà dòu' (Chinese) and 'soja' (Spanish) reflect the legume's global cultivation and use.
The names indicate different forms: The various names often differentiate between the mature, dried bean and its fresh, immature counterpart, or the products derived from them, like tofu or soy milk.

Soya Bean or Soybean: The Interchangeable Names

For many, the most straightforward answer to "what is another name for soya beans?" is 'soybean'. These terms are used interchangeably in most English-speaking regions and refer to the same annual legume from the pea family (Fabaceae). While 'soya' is more common in places like the UK and Asia, 'soy' is the predominant spelling in North America. The difference is purely a matter of regional spelling preference, akin to 'colour' and 'color'.

Edamame: The Culinary Distinction

One of the most popular names for soya beans refers to a specific stage of their maturity: edamame. Edamame are immature, green soya beans harvested before they harden. They are often boiled or steamed in their pods and served with a sprinkle of salt, commonly found in East Asian cuisine as a snack or appetizer. The name 'edamame' comes from the Japanese phrase meaning 'beans on a branch,' reflecting their traditional harvest and preparation. All edamame are soya beans, but not all soya beans are edamame.

The Botanical Name: Glycine max

From a scientific perspective, the definitive name for the cultivated soya bean species is Glycine max. This botanical classification places it within the legume family and is the precise, universal identifier used by botanists and agriculturalists worldwide. The name distinguishes it from its wild relatives, such as Glycine soja. Knowing the scientific name is useful for understanding the plant's biology, lineage, and role as a global crop.

A Global Perspective: International Names

As a globally important crop, soya beans have a host of other names in different languages. These names reflect the local history and culinary traditions associated with the legume.

Mandarin Chinese: The term 'dà dòu' (大豆) translates to 'large bean,' highlighting its significance.
Korean: The word for soya bean is 'kong' (콩).
Spanish and Portuguese: Across Spanish- and Portuguese-speaking countries, the name 'soja' is common.
Japanese: While 'edamame' refers to the immature bean, the term 'daizu' (大豆) is used for the mature soya bean, similar to the Chinese 'dà dòu'.

A Comparison of Mature Soya Beans and Edamame

To clarify the difference between the two most prominent names for soya beans, here is a comparison table outlining their key characteristics.


Feature	Mature Soya Beans	Edamame (Immature Soya Beans)
Appearance	Yellow or brown, hard, and dry.	Vibrant green, plump, and soft.
Texture	Firm and requires soaking and long cooking times.	Tender and slightly crunchy.
Flavor	Nutty, earthy, and mild.	Sweet, delicate, and grassy.
Preparation	Often used to create products like tofu, soy milk, and tempeh.	Typically steamed or boiled in pods and eaten as a snack.
Processing	Highly processed for oil and meal; less common for whole-bean consumption.	Minimally processed and consumed as a whole vegetable.

The Versatile Products and Byproducts

Beyond the raw or immature beans, many soy-derived products are also referred to by related terms. Understanding these helps provide a complete picture of the soya bean's uses:

Tofu: A curd made from coagulated soy milk.
Soy Milk: A milk-like beverage created by soaking and grinding mature soya beans.
Tempeh: A fermented soy product with a dense, meaty texture.
Soy Sauce: A salty liquid condiment made from fermented soybeans.
Soy Meal: The protein-rich residue left after oil extraction, primarily used for animal feed.
Soy Flour: A finely ground powder of roasted, hulled soybeans.

Conclusion: The Many Names of the “Miracle Bean”

From its simple, common name of 'soybean' to the specific culinary term 'edamame' and the formal botanical label of Glycine max, the legume's nomenclature is as rich and varied as its history. The term 'miracle bean' also captures its importance as a high-protein, nutritionally complete plant food. By understanding the context behind each name, you can appreciate the soya bean's journey from an ancient East Asian crop to a globally vital source of protein, oil, and countless food products. You can read more about its characteristics and uses on the Britannica website.

Frequently Asked Questions

There is no difference in the bean itself. The terms 'soya bean' and 'soybean' are simply different regional spellings for the same legume, similar to the difference between 'colour' and 'color'.

Yes and no. Edamame are immature, green soya beans that are harvested early. All edamame are soya beans, but mature, yellow or brown soya beans used for things like tofu or oil are not edamame.

The botanical or scientific name for soya beans is Glycine max.

The term 'miracle bean' is a nickname given to the soya bean due to its nutritional completeness, including its high protein and oil content.

Yes, different names often denote a specific preparation or form. For example, the bean is used to make products like tofu (bean curd), soy milk, tempeh, and soy sauce, all of which are distinct names for derivatives.

Yes, 'soja' is the name for soya beans in several languages, including Spanish and Portuguese.

Green soya beans are harvested while immature and are known as edamame. Yellow soya beans are mature and dried, used for making oil, soy milk, tofu, and other processed products.