塩しお麹こうじ

noun

salted kōji; salt-fermented rice malt

A traditional Japanese condiment made by fermenting rice kōji with salt and water; used as a seasoning or marinade.

See also: 麹 (こうじ)

• 塩しお麹こうじに漬つけた鶏とり肉にくは柔やわらかくて美味おいしい。

  Chicken marinated in salted kōji is tender and delicious.

• 最さい近きん、塩しお麹こうじを使つかったレシピが人にん気きだ。

  Recently, recipes using salted kōji have become popular.