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.
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.
Hishio was used as a seasoning before soy sauce was developed.
Hishio is essential for this local dish.
The hishio left after pressing soy sauce is sometimes used for pickles.
Historical kanji spelling; the word is now more commonly written in kana as ひしお.
Modern kana spelling for this traditional food term.
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.