麹
Meanings
1
kōji; malted rice; mold culture
Refers to grain (typically rice, barley, or soybeans) inoculated with Aspergillus oryzae mold, used as a starter for fermented foods like sake, miso, and soy sauce. Often translated as 'malted rice', but the process uses mold, not malting.
To make miso, first prepare the kōji.
This sake is made using only rice kōji.
Usage patterns
- 〈物〉を麹で仕込むto prepare/ferment something using kōji as the starter
This miso is made using rice kōji as the starter.
- 米に麹をまぶすto coat steamed rice with kōji mold spores
You coat steamed rice with kōji and let it ferment.
- 麹を発酵させるto let kōji ferment (as part of making a fermented product)
If you let the kōji ferment for about three days, a sweet aroma develops.