Noun
kōji; malted rice; malt; malt-like material from growing mold on rice, barley, beans, etc. (used as a starter to make sake, miso, soy sauce, etc.)
Also written 糀【こうじ】
19 results for *麹*
More words
麹菌こうじきん
Nounkoji mold (Aspergillus oryzae)
米麹こめこうじ
Nounkōji; malted rice
塩麹しおこうじ
Nounsalted kōji (traditional condiment)
麦麹むぎこうじ
Nounbarley kōji
麹塵きくじん
Nounyellow-green tinged with grey · emperor's informal robes
紅麹べにこうじ
NounMonascus purpureus (species of mold); ang-khak
麹室こうじむろ
Nounroom for producing kōji
種麹たねこうじ
Nounfermentation starter; yeast starter; seed malt
製麹せいきく
Nounkoji production
麹屋こうじや
Nounmaltster
麹カビコウジカビ
Nounkoji mold (Aspergillus oryzae)
黒麹菌くろこうじきん
NounAspergillus niger; Aspergillus awamorii; black koji mold
白麹菌しろこうじきん
NounAspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production
麹漬けこうじづけ
Noun, Noun, used as a suffixfish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice
紅麹黴べにこうじかび
NounMonascus purpureus (species of mold); ang-khak
味噌麹みそこうじ
Nounkōji used to make miso
コウジ酸こうじさん
Nounkojic acid
麹塵の袍きくじんのほう
Nounemperor's informal robes