麹こうじ漬づけ

noun, noun, used as a suffix

kōji pickle; food pickled in kōji and salt

Refers to fish, meat, or vegetables that have been pickled with kōji (Aspergillus oryzae) and salt, a traditional Japanese preservation and flavoring method. Often used as a suffix in names of specific pickles, e.g., 鮭の麹漬け (salmon kōji pickle).

See also: 麹 (こうじ)

• この麹こうじ漬づけは、魚さかなの旨うま味みが引ひき立たって美味おいしい。

  This kōji pickle brings out the flavor of the fish and is delicious.

• 野や菜さいの麹こうじ漬づけは、浅あさ漬づけとは違ちがった深ふかい味あじわいがある。

  Vegetable kōji pickles have a deep flavor different from lightly pickled vegetables.