麹こうじ

noun

kōji; malted rice; mold culture

Refers to grain (typically rice, barley, or soybeans) inoculated with Aspergillus oryzae mold, used as a starter for fermented foods like sake, miso, and soy sauce. Often translated as 'malted rice', but the process uses mold, not malting.

• 味み噌そを作つくるには、まず麹こうじを用よう意いします。

  To make miso, first prepare the kōji.

• この酒さけは米こめ麹こうじだけで造つくられています。

  This sake is made using only rice kōji.