koji mold; Aspergillus oryzae
A mold used in Japanese fermentation to make sake, miso, soy sauce, and other products. Scientific name Aspergillus oryzae.
See also: コウジカビ
Koji mold is essential for brewing sake.
To make miso, first you make rice koji using koji mold.
Aspergillus kawachii; white koji mold
black koji mold; Aspergillus niger; Aspergillus awamorii
Standard kanji spelling for koji mold.
Search-only form; not a standard written variant.
Compound of 麹 (kōji, 'koji') and 菌 (kin, 'fungus, mold'). The reading こうじきん is the standard modern reading; きくきん is a rare alternative reading.