肉しし醤びしお

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).

• 古こ代だい中ちゅう国ごくでは肉しし醤びしおが調ちょう味み料りょうとして使つかわれていた。

  In ancient China, salted and fermented meat was used as a seasoning.

• 文ぶん献けんに「醢かい」という字じで記き録ろくされた肉しし醤びしおは、魚さかなや獣じゅう肉にくを塩しお漬づけにして発はっ酵こうさせたものである。

  The fermented meat recorded with the character 醢 in historical documents was made by salting and fermenting fish or animal meat.