味み噌そ麹こうじ

noun

miso kōji; kōji for making miso

Refers to kōji (Aspergillus oryzae-inoculated grain, typically rice) specifically used as the fermentation starter for miso production.

See also: 麹

• 味み噌そ麹こうじは、米こめ麹こうじの一いっ種しゅで、味み噌そ作づくりに欠かかせない。

  Miso kōji is a type of rice kōji and is essential for making miso.

• 手て作づくり味み噌そのために、味み