醤 — jang

Parts that make up 醤

How 醤 was formed

Traditional analysis treats 醤 as a phonetic-semantic compound involving 将, 酉.

Japanese words with 醤

• 醤油しょうゆ soy sauce; soya sauce; shoyu
• 醤ひしお paste similar to miso made from koji mold and salt water; watery mash left over from making soy sauce
• 醤蝦あみ opossum shrimp (Mysida spp.); mysid
• 魚醤ぎょしょう fish sauce (made from fermented salted fish)
• 蒟醤きんま betel (Piper betle)
• 肉醤ししびしお salted and fermented meat or fish
• 生醤油きじょうゆ pure soy sauce
• 豆板醤トーバンジャン doubanjiang (Chinese broad bean chili paste)
• 魚醤油うおじょうゆ fish sauce (made from fermented salted fish)
• ＸＯ醤エックスオージャン XO sauce (spicy seafood sauce used primarily in Cantonese cooking)
• 芝麻醤チーマージャン Chinese sesame paste
• 甜麺醤テンメンジャン sweet flour paste (Chinese seasoning)

Other hanja read “장”

Other hanja with radical 酉