Fish sauce - gyosho

Japanese: 魚醬 - ぎょしょう

Seafood is salted, fermented, and aged, and the resulting infusion. The innards are often chopped up along with the meat, and koji is added in addition to salt for pickling. The Wamyōshō cites Tao Hongjing's notes to the 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 fish sauce, 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 salted fish', or perhaps the distinction between sauce and shiokara was based on the amount of solid content.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

魚介類を塩漬にして発酵，熟成させた食品，またその浸出液。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。

出典　株式会社平凡社世界大百科事典第２版について　情報

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