| Word/Phrase |
Reading |
Meaning |
|
麹
糀
|
こうじ
かむだち
|
mould grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc. (mold)
malted rice
malt
|
|
麹菌
|
こうじきん
きくきん
|
koji mold (Aspergillus oryzae)
|
|
麹黴
|
こうじかび
|
koji mold (Aspergillus oryzae)
|
|
米麹
|
こめこうじ
|
rice-malt
malted rice
|
|
黒麹菌
|
くろこうじきん
|
Aspergillus niger
Aspergillus awamorii
black koji mold
|
|
白麹菌
|
しろこうじきん
|
Aspergillus kawachii
Aspergillus awamori var. kawachi
white koji mold, used in shochu production
|
|
コウジ酸
麹酸
|
コウジさん
こうじさん
|
kojic acid
|
|
塩麹
|
しおこうじ
|
traditional Japanese condiment made by fermenting kouji mold with salt and water
|
|
麹漬け
糀漬
麹漬
糀漬け
|
こうじづけ
|
fish, meat, vegetables, etc. pickled in mould (mold) and salt
food pickled in malted rice
|
|
麦麹
|
むぎこうじ
|
barley koji
|
