noun, noun, used as a suffix
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)
この麹漬けは、魚の旨味が引き立って美味しい。
This kōji pickle brings out the flavor of the fish and is delicious.
野菜の麹漬けは
Vegetable kōji pickles have a deep flavor different from lightly pickled vegetables.
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.