米こめ麹こうじ

noun

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.

• 米こめ麹こうじを使つかって甘あま酒ざけを作つくります。

  I make amazake using rice koji.

• この味み噌そは米こめ麹こうじから作つくられています。

  This miso is made from rice koji.