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麹こうじ
kōji, malted rice, malt, malt-like material from growing mold on rice, barley, beans, etc. (used as a starter to make sake, miso, soy sauce, etc.)
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麹室こうじむろ
room for producing kōji
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麹菌こうじきん
koji mold (Aspergillus oryzae)
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麹塵きくじん
yellow-green tinged with grey
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麦麹むぎこうじ
barley kōji
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米麹こめこうじ
kōji, malted rice
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塩麹しおこうじ
salted kōji (traditional condiment)
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紅麹べにこうじ
Monascus purpureus (species of mold), ang-khak
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種麹たねこうじ
fermentation starter, yeast starter, seed malt
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製麹せいきく
koji production
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麹カビコウジカビ
koji mold (Aspergillus oryzae)
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麹漬けこうじづけ
fish, meat, vegetables, etc. pickled in kōji and salt, food pickled in malted rice
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紅麹黴べにこうじかび
Monascus purpureus (species of mold), ang-khak
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味噌麹みそこうじ
kōji used to make miso
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黒麹菌くろこうじきん
Aspergillus niger, Aspergillus awamorii, black koji mold
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白麹菌しろこうじきん
Aspergillus kawachii, Aspergillus awamori var. kawachi, white kōji mould, used in shōchū production
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麹塵の袍きくじんのほう
emperor's informal robes