醤ひしお

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、醤しょう油ゆができる前まえの調ちょう味み料りょうとして使つかわれていた。

  Hishio was used as a seasoning before soy sauce was developed.

• この郷きょう土ど料りょう理りには、ひしおが欠かかせない。

  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.

• 醤しょう油ゆを絞しぼった後あとに残のこるひしおは、漬つけ物ものに利り用ようされることもある。

  The hishio left after pressing soy sauce is sometimes used for pickles.