麹

Meaning

麹 centers on the fermenting agents used in brewing: malt and yeast. Both meanings share the idea of a starter culture that transforms grains into alcohol or other fermented products.

• 麹こうじ

  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.)

• 麹菌こうじきん

  koji mold (Aspergillus oryzae)

• 味噌麹みそこうじ

  kōji used to make miso

• 塩麹しおこうじ

  salted kōji (traditional condiment)

• 白麹菌しろこうじきん

  Aspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production

• 種麹たねこうじ

  fermentation starter; yeast starter; seed malt

• 米麹こめこうじ

  kōji; malted rice

• 紅麹べにこうじ

  Monascus purpureus (species of mold); ang-khak

• 紅麹黴べにこうじかび

  Monascus purpureus (species of mold); ang-khak

• 製麹せいきく

  koji production

• 麦麹むぎこうじ

  barley kōji

• 麹カビこうじかび

  koji mold (Aspergillus oryzae)

• 麹塵きくじん

  yellow-green tinged with grey

• 麹塵の袍きくじんのほう

  emperor's informal robes

• 麹室こうじむろ

  room for producing kōji

• 麹漬けこうじづけ

  fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice

• 黒麹菌くろこうじきん

  Aspergillus niger; Aspergillus awamorii; black koji mold

Explore all words using 麹 →