| 醤蝦 | あみ | opossum shrimp (Mysida spp.); mysid |
| 醤 | ひしお | 1: paste similar to miso made from koji mold and salt water; 2: watery mash left over from making soy sauce |
| 蒟醤 | きんま | betel (Piper betle) |
| 醤油 | しょうゆ | soy sauce; shoyu |
| 沖醤蝦 | おきあみ | krill; euphasiid (any species in the family Euphausiacea) |
| 魚醤 | ぎょしょう | fish sauce (made from fermented salted fish) |
| 肉醤 | ししびしお | salted and fermented meat or fish |
| 肉醤 | にくしょう | salted and fermented meat or fish |
| 生醤油 | きじょうゆ | pure soy sauce |
| 魚醤油 | うおしょうゆ | fish sauce (made from fermented salted fish) |
| 醤油顔 | しょうゆがお | someone with a slender chin |
| 醤油皿 | しょうゆざら | soy sauce dish |
| 芝麻醤 | チーマージャン | Chinese sesame paste (chi: zhi ma jiang) |
| 甜麺醤 | テンメンジャン | sweet flour paste (Chinese seasoning) (chi: tian mian jiang) |
| 豆板醤 | トーバンジャン | broad bean chili paste (Chinese seasoning) (chi: doubanjiang) |
| 豆瓣醤 | トーバンジャン | broad bean chili paste (Chinese seasoning) (chi: doubanjiang) |
| 合せ醤油 | あわせじょうゆ | shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce |
| 砂糖醤油 | さとうじょうゆ | sweet soy sauce; sugar with soy sauce |
| 山葵醤油 | わさびじょうゆ | soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
| 合わせ醤油 | あわせじょうゆ | shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce |
| たまり醤油 | たまりじょうゆ | tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
| 溜まり醤油 | たまりじょうゆ | tamari soy sauce; variety of rich soy sauce (used for sashimi, etc.) |
| ポン酢醤油 | ポンずしょうゆ | ponzu (Japanese sauce made primarily of soy sauce and citrus juice) |
| わさび醤油 | わさびじょうゆ | soy sauce flavoured with grated wasabi (used for sashimi, etc.) |
| 炸醤麺 | ジャージャーめん | zhajiangmian (Chinese dish of ground pork over wheat noodles) |
| 淡口醤油 | うすくちしょうゆ | thin soy sauce; light soy sauce |
| 薄口醤油 | うすくちしょうゆ | thin soy sauce; light soy sauce |
| 濃口醤油 | こいくちしょうゆ | dark soy sauce |
| 濃い口醤油 | こいくちしょうゆ | strong soy sauce |
| ＸＯ醤 | エックスオーじゃん | XO sauce (spicy seafood sauce used primarily in Cantonese cooking) |
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