noun
hishio paste; fermented grain paste
A traditional Japanese fermented paste made from koji mold and salt water, similar to miso but with a distinct production method. Often encountered in historical or culinary contexts.
ひしおは、醤油ができる前の調味料として使われていた。
Hishio was used as a seasoning before soy sauce was developed.
この郷土料理には、ひしおが欠かせない。
Hishio is essential for this local dish.
noun
soy sauce lees; soy sauce mash residue
The watery mash left over after pressing soy sauce; sometimes used in pickling or as a by-product. This sense is less common in everyday language.
醤油を絞った後に残るひしおは、漬物に利用されることもある。
The hishio left after pressing soy sauce is sometimes used for pickles.
Miso is a more widely known fermented soybean paste, while hishio is a less common, older type of fermented grain paste.
Soy sauce is a liquid condiment; hishio can refer to the solid or semi-solid residue from its production.
The word ひしお is of native Japanese origin, referring to early fermented condiments. The kanji 醤 broadly denotes fermented bean or grain pastes and sauces. The exact historical derivation is uncertain.