Hishio
/hiːˈʃiːoʊ/noun
A traditional Japanese fermented seasoning or paste made from ingredients such as soybeans, grains, seafood, or meat.
Did you know?Japanese hishio was traditionally classified into varieties based on what was fermented, including grain, soybean, fish, and meat preparations; soy sauce developed historically from this broader hishio tradition.
Etymological Timeline
Ancient Japan
Old Japanese
hishio
“A fermented food or seasoning, written with the character 醤.”
Classical Japanese period
Japanese
醤 (hishio)
“A preserved, fermented preparation made from grains, beans, fish, or meat.”
Medieval Japan
Japanese
hishio
“A concentrated fermented seasoning used as a precursor to later miso- and soy-sauce traditions.”
Modern Japanese
Japanese
ひしお / 醤
“A traditional fermented condiment, including soybean- and grain-based forms.”
20th–21st Century
English
hishio
“A Japanese culinary loanword used in English-language discussions of fermented foods and traditional seasonings.”