koji mold; Aspergillus oryzae
A mold used in Japanese fermentation to make koji, essential for sake, miso, and soy sauce.
In sake, koji mold converts the starch in rice into sugar.
To make miso, first you inoculate soybeans with koji mold to make koji.
Katakana spelling is common and matches usual-kana usage.
Full kanji spelling; the second kanji is uncommon and this form is rarely encountered.
Mixed kanji-katakana spelling; rarely used.
Compound of 麹 (kōji, 'koji') + カビ (kabi, 'mold'). The reading こうじかび is a straightforward combination.