【Reading】ぎょしょう

【English Name】Fish Sauce

A liquid fermented seasoning made by combining salt with seafood and aging it over a long period with the power of microorganisms—gyosho (fish sauce) is a historic ingredient spread from Asia to Europe. During the aging process, proteins are broken down, accumulating amino acids and nucleic acids, the sources of umami, and adding deep layers of flavor to dishes. Its color ranges from yellowish brown to dark brown, and it also serves as a means of supplementing vitamins and minerals.

In Japan, distinctive fish-sauce cultures remain in various regions. In Akita, shottsuru made from sandfish (hatahata) preserves the local taste, while in the Oku-Noto area, "ishiru," made by combining salt with the innards and bones of sardines or squid and aging it for a long time, has taken root. Kagawa's "ikanago shoyu" ceased production in the 1950s but has recently seen a small-scale revival.

In Southeast Asia, Thailand's "nam pla" and Vietnam's "nuoc mam" support a wide range of tables as the most important source of saltiness after salt itself. The place of origin of this seasoning is presumed to be the area around Tonle Sap Lake in Cambodia, and in ancient Rome it was incorporated into daily meals under the name "garum." In the area near Amalfi, Italy, "colatura" made from anchovies continues to be produced to this day. Incidentally, it is a leading view that the name "ketchup" derives from "ke-tsiap" (鮭汁), a Fujian and Taiwanese dialect word for fish sauce.