醤油

• Reading: しょうゆ
• Romaji: shouyu
• Kanji breakdown: 醤 (shou) — fermented paste; 油 (yu/abura) — oil, liquid
• Pronunciation: /ɕoː.jɯ/

Meaning

Soy sauce. The most iconic Japanese condiment.

The quintessential Japanese seasoning, made from fermented soybeans, wheat, salt, and water. Used as both a cooking ingredient and a table condiment. Major varieties include 濃口 (dark, standard) and 薄口 (light, used in Kansai). The word is often written in hiragana as しょうゆ on product labels.

Examples

1. 刺身に醤油をつけます。 I dip sashimi in soy sauce.
2. 醤油はどこにありますか。 Where is the soy sauce?
3. この料理に醤油を少し入れてください。 Please add a little soy sauce to this dish.

Usage Guide

Context: cooking, dining, sushi restaurants

Tone: neutral

Origin & History

From 醤 (shou, 'fermented paste') and 油 (yu, 'oil/liquid'). The kanji 醤 originally referred to Chinese fermented bean paste. Japanese soy sauce evolved into its own distinct product during the Muromachi period.

Cultural Context

Era: Muromachi period

Generation: All ages

Social background: Universal