also: ししびしお
noun
salted and fermented meat or fish
Archaic term for a preserved food made by salting and fermenting meat or fish, similar to fish sauce or ancient Chinese 醢 (hǎi).
古代中国では肉醤が調味料として使われていた。
In ancient China, salted and fermented meat was used as a seasoning.
文献に「醢」という字で記録された肉醤は、魚や獣肉を塩漬けにして発酵させたものである。
The fermented meat recorded with the character 醢 in historical documents was made by salting and fermenting fish or animal meat.
From Chinese 肉醤 (ròujiàng) or 醢 (hǎi), referring to a fermented meat or fish paste used in ancient China. The Japanese readings ししびしお and にくしょう are derived from the Chinese term.