Kai

Japanese: 醢 - かい

...The innards of the fish are often chopped up and added to the meat, and koji is added in addition to salt for pickling. The Wamyōshō cites notes from Tao Hongjing's Shennong Bencaojing, stating that meat sauce, fish sauce, etc. are all called kai, and the Honchō Shōkōkan (1697) writes that fish sauce is the same as gyō, and is commonly called shiokara in Japan. However, there are also examples such as the fifth story in Volume 28 of the Konjaku Monogatarishu, where it is written together as 'horse mackerel salted fish, sea bream sauce', or perhaps sauce and shiokara were differentiated based on the amount of solid content....

From [Shiokara]

...Food made by salting the flesh, innards, and eggs of fish and shellfish, and fermenting and ripening them through the action of enzymes contained in the ingredients themselves. It can also be made from animal meat, and in ancient China, these were collectively called kai, or also nikusho (meat sauce) or gyoza (fish sauce). The Wamyōshō reads kai as shishibishio, and the Engishiki contains words such as bunny kai, fish kai, deer kai, and shisa kai (shisa means meat), as well as names for salted fish such as sewata (back intestine) and minawata (sea cucumber intestine), although the character kai is omitted.

From [Sauce]

…There are those made from soybeans and those made from fish or game meat. In China, it is called “sauce” or “kai” and has been made since ancient times. The “Zhou Rites” (Chinese: Literature of the Zhou) shows that it was often used at banquets in the imperial court, and according to the notes, it is made by mixing game meat or fish with malt and salt, adding sake, and sealing it in a jar. …

*Some of the terminology explanations that mention "醢" are listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…魚介の肉とともに内臓を刻み入れ，塩のほかにこうじを加えて漬けることも多い。《和名抄》は陶弘景の《神農本草経》注を引いて，肉醬，魚醬などはすべて醢（かい）と呼ぶとしており，《本朝食鑑》(1697)は，魚醬は魚醢と同じで，日本では塩辛と通称すると書いている。しかし，《今昔物語集》巻二十八の第五話のように，〈鰺ノ塩辛，鯛ノ醬〉などと併記する例もあり，あるいは固型分の多少によって，醬と塩辛を区別していたのかもしれない。…

【塩辛】より

…魚貝類の肉，内臓，卵などを塩づけとし，原料そのものに含まれる酵素の作用によって発酵，熟成させた食品。獣肉でつくることもあり，古く中国ではそれらを総称して醢（かい）といい，また肉醬（にくしよう），魚醬とも呼んだ。《和名抄》は醢を〈ししびしお〉と読み，《延喜式》には〈兎醢〉〈魚醢〉〈鹿醢〉〈宍醢〉(宍は肉の意)などの語が見られるほか，醢の字は略されているが〈背腸（せわた∥みなわた）〉〈海鼠腸〉などの塩辛の名がある。…