miso predecessor originated in China during the third century BC. Hishio (醤) and other fermented soy-based foods likely were introduced to Japan at the
to being fatty, bony, and odorous. In Japan, fish sauce is called gyoshō (魚醤); another name is uoshōyu (魚醤油). There are several variations used in regional
Traditional Chinese 炸醬麵 Hanyu Pinyin zhájiàngmiàn Literal meaning "fried sauce noodles" Korean name Hangul 작장면/자장몐 Japanese name Kanji 炸醤麺 Kana ジャージャー麺
stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame