Abstract
Soybeans soaked in water are expressed as 'tsuke-mame' in the north of the Kinki district, and as ''kkaasshhii-mame' in the west of the Chugoku district. The supernatant formed during coagulation is expressed as 'uwazumi' in the north of the Kinki district, 'kimizu' and 'shimizu' in the west of the Chugoku district, and 'yu' in the Tohoku and Chugoku districts. The cloth used in okara separation is expressed as 'hukuro' in the north of the Tohoku district, and 'nuno' in the west of the Shikoku district. Soaking soybeans in water is expressed as 'tsukeru' throughout the country, and as 'kashu'locally in the west of the Chugoku district. Coagulation is expressed as 'yoseru' throughout the country, and as 'utsu' locally in the Tohoku and Kinki districts, and 'awasu' locally in the Hokuriku and Shikoku districts.
