Oyster sauce (English)

Japanese: オイスターソース（英語表記）oyster sauce

A type of seasoning used in Chinese cuisine. It is made by reducing oyster broth and adding seasonings, or the clear liquid left over from fermenting salted oysters. It is said to have originated in Guangdong Province, and is often used in stews and stir-fries in Cantonese cuisine. Both oyster broth and the clear liquid left over from fermenting oysters are by-products produced when making dried oysters, known as " haochi." ◇It is also called "oyster oil" or " haoyu ." It is said that the method was invented by Lee Kum Sheng, a chef from Nanshui , Guangdong Province, in the late 19th century, who later founded a seasoning manufacturing company (now Lee Kum Kee ) and popularized the sauce.

Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World

Japanese:

中国料理の調味料の一種。牡蠣(かき)の煮汁を煮詰め調味料などを加えたもの、または、塩漬けにした牡蠣を発酵させた上澄み液。広東省が発祥とされ、広東(カントン)料理で煮込みや炒め物によく用いられる。牡蠣の煮汁や牡蠣を発酵させた上澄み液は、いずれも「蠔豉(ハオチ)」と呼ばれる牡蠣の煮干しを作る際にできる副産物。◇「牡蠣油(かきあぶら)」「蠔油(ハオユー)」ともいう。19世紀後半に広東省南水の料理人たっだ李錦裳(リキンシェン)が製法を考案し、後に調味料製造会社（現在の李錦記(リキンキ)）を設立してこのソースを普及させたとされる。

出典　講談社和・洋・中・エスニック　世界の料理がわかる辞典について　情報

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