kōji pickle; food pickled in kōji and salt
Refers to fish, meat, or vegetables that have been pickled with kōji (Aspergillus oryzae) and salt, a traditional Japanese preservation and flavoring method. Often used as a suffix in names of specific pickles, e.g., 鮭の麹漬け (salmon kōji pickle).
See also: 麹 (こうじ)
This kōji pickle brings out the flavor of the fish and is delicious.
Vegetable kōji pickles have a deep flavor different from lightly pickled vegetables.
粕漬け is pickled in sake lees, whereas 麹漬け uses kōji and salt.
Standard spelling using the common kanji 麹 for kōji mold.
Variant using 糀, a kokuji specifically for kōji, less common but still seen.
Abbreviated spelling without okurigana, sometimes used in product names or menus.
Rare abbreviated variant combining 糀 and the suffix 漬.
Compound of 麹 (kōji, 'malted rice mold') and 漬け (tsuke, 'pickling'). The reading こうじづけ reflects rendaku voicing of つけ to づけ.