rice koji; malted rice
Rice inoculated with Aspergillus oryzae mold, used as a starter for sake, miso, soy sauce, and other fermented foods. Often translated as 'malted rice', though the process uses mold rather than malting.
米麹を使って甘酒を作ります。
I make amazake using rice koji.
This miso is made from rice koji.
豆麹 is soybean koji, used for hatcho miso, while 米麹 is rice koji.
Standard kanji spelling.
Common mixed kana spelling, especially in recipes and product labels.
Compound of 米 (こめ, 'rice') and 麹 (こうじ, 'koji mold').