Soy sauce (soy sauce) - Soy sauce

Japanese: しょうゆ(醬油) - しょうゆ

A typical Japanese seasoning. It is also called "shitaji" (base) or "murasaki". The etymology of the word means a clear liquid derived from hishio, a seasoning made by breaking down animal and vegetable proteins such as fish, poultry, meat, soybeans, and wheat, as well as the accompanying starch and fat, using mainly enzymes from koji mold to turn them into flavorful substances such as amino acids and sugars, while preventing spoilage with salt. According to the Japanese Agricultural Standards (JAS), soy sauce is the clear liquid separated from the mash made by heating soybeans and wheat and growing koji mold on them to make koji, then mixing this with salt water and decomposing, fermenting, and aging it.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

代表的な日本の調味料。〈したじ(下地)〉〈むらさき〉などとも呼ぶ。語源的には醬（ひしお）からとった透明な液体の意で，醬とは，魚，鳥，獣肉，ダイズ，コムギなどの動植物タンパク質と，それに伴うデンプン，脂肪などを，食塩で腐敗を防ぎながら主としてこうじ菌の酵素で分解し，アミノ酸や糖類などの呈味物質に変えた調味料の総称である。日本農林規格(JAS)では，しょうゆとはダイズとコムギの加熱処理したものにこうじ菌を生やしてこうじをつくり，これに食塩水を混合したもろみを，分解，発酵，熟成させてから分離した透明な液体をいう。

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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