Translation guide
A salty, fermented liquid condiment made from fish, used widely in Southeast Asian and East Asian cuisines. In Japanese, the most common type is shottsuru from Akita, but other regional varieties exist. The general term is 魚醤 (ぎょしょう), though it is less familiar to many Japanese speakers compared to specific names like ナンプラー (Thai fish sauce) or しょっつる.
Referring to fish sauce as a category of condiment, or when the specific type is unknown or unimportant.
The generic Japanese word for fish sauce. It is understood in culinary contexts but may not be widely recognized in everyday conversation. Use this when you need a catch-all term.
Fish sauce is essential for this dish.
Specifically Thai fish sauce (nam pla). This is the most familiar fish sauce in Japan due to the popularity of Thai cuisine. Often used as a default when the type is not specified.
ナンプラーを少し加えると、味が本格的になります。
Adding a little fish sauce makes the flavor authentic.
Vietnamese fish sauce (nước mắm). Recognized by those familiar with Vietnamese cuisine, but less common than ナンプラー.
ベトナム料理にはニョクマムがよく使われます。
Fish sauce is often used in Vietnamese cooking.
Referring to traditional Japanese fish sauces, which vary by region and are made from different fish and methods.
Akita's famous fish sauce made from sandfish (hatahata). It is the best-known Japanese fish sauce and is used in hot pot dishes like shottsuru-nabe.
しょっつる鍋は秋田の郷土料理です。
Shottsuru hot pot is a local dish of Akita.
Fish sauce from the Noto Peninsula, Ishikawa Prefecture. Made from sardines or squid. Also called いしり or よしる depending on the area.
能登のいしるは、イワシから作られます。
Noto's ishiru is made from sardines.
A fish sauce from Shizuoka Prefecture, made from boiled-down bonito broth. Rare and not widely known.
静岡の一部では、せんじがらが調味料として使われます。
In parts of Shizuoka, senjigara is used as a seasoning.
When a recipe calls for fish sauce as an ingredient, often specifying the type or using a brand name.
In recipes, ナンプラー is commonly used, sometimes with 魚醤 in parentheses for clarity. This covers most cases where Thai fish sauce is intended.
ナンプラー（魚醤）大さじ１を加えます。
Add 1 tablespoon of fish sauce.
If you know the exact type (e.g., Vietnamese, Japanese), use the specific name like ニョクマム or しょっつる. This shows culinary knowledge.
このレシピではニョクマムを使います。
This recipe uses Vietnamese fish sauce.
Unless you are discussing Japanese regional cuisine, ナンプラー is the most widely understood word for fish sauce. 魚醤 may require explanation.
Japanese fish sauces like しょっつる and いしる have distinct flavors and uses. Using ナンプラー as a substitute in traditional Japanese recipes may not yield authentic results.