Translation guide
The microorganism used in baking and brewing, and the ingredient sold as a leavening agent.
The leavening agent used to make bread and other baked goods rise.
The most common word for baking yeast, a loanword from English. Used in recipes and everyday conversation.
パンを作るにはイーストが必要です。
You need yeast to make bread.
A more scientific or formal term for yeast. Can be used for baking yeast but sounds slightly technical.
天然酵母でパンを焼きました。
I baked bread with natural yeast.
Specifically dry yeast, often used in recipes to distinguish from fresh yeast.
ドライイーストは保存がききます。
Dry yeast keeps well.
The microorganism that causes fermentation in alcoholic beverages or fermented foods.
The standard term for yeast in scientific and brewing contexts.
ビールは酵母によって発酵します。
Beer is fermented by yeast.
Also used in brewing, especially in casual contexts or product names.
Deactivated yeast used as a food supplement, often with a cheesy flavor.
The direct translation, commonly used in health food contexts.
栄養酵母はビタミンB群が豊富です。
Nutritional yeast is rich in B vitamins.
イースト is the everyday word for baking yeast and is widely understood. 酵母 is more formal and used in scientific, brewing, and technical contexts. In a recipe, イースト is natural; in a biology textbook, 酵母 is expected.
イーストをぬるま湯で溶かします。
Dissolve the yeast in lukewarm water.
酵母は単細胞の真菌です。
Yeast is a single-celled fungus.
このワインは野生イーストを使っています。
This wine uses wild yeast.