also: にくしょう
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).
In ancient China, salted and fermented meat was used as a seasoning.
The fermented meat recorded with the character 醢 in historical documents was made by salting and fermenting fish or animal meat.
塩辛 is a modern Japanese salted and fermented seafood, but 肉醤 is an archaic term for a broader category of fermented meat or fish.
Standard kanji form for this archaic term; reading にくしょう is restricted to this spelling.
Single-character variant; reading ししびしお is the older Japanese reading.
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.