a kind of miso
醤 centers on a fermented soybean paste: a kind of miso. The meaning is specific to this traditional seasoning.
醤 combines 将 (which may contribute a phonetic element) with 酉 (a jar or vessel for fermentation), suggesting a fermented paste stored in a jar.
The top 将 looks like a general overseeing the bottom 酉, a jar where soybeans ferment into miso paste.
For ショウ, imagine a general (将) showing off his prized jar of miso: show -> ショウ, and the general proudly displays the fermented paste.
soy sauce; soya sauce; shoyu
paste similar to miso made from koji mold and salt water
XO sauce (spicy seafood sauce used primarily in Cantonese cooking)
tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.)
soy sauce flavoured with grated wasabi (used for sashimi, etc.)
butter and soy sauce
ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
low-salt soy sauce (containing around 13% salt)
soy sauce mixed with another ingredient (e.g. stock, vinegar)
shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce
Japan Soy-sauce Brewers' Association
hoisin sauce
low-salt soy sauce (containing less than 9% salt)
dark soy sauce; regular soy sauce
sweet flour paste (Chinese seasoning)
soy sauce mixed with grated ginger
pure soy sauce
white soy sauce; pale soy sauce made with more flour and less soy beans than regular soy sauce
sweet soy sauce; sugar with soy sauce
salted and fermented meat or fish