Words — 17 found
こうじ
麹
1. 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.)
糀 【こうじ】、麹 【かむだち】
かむだち: Out-dated or obsolete kana usage.
べにこうじかび
紅麹黴
1. Monascus purpureus (species of mold); ang-khakUsually written using kana alone
ベニコウジカビ
こうじかび
麹黴
1. koji mold (Aspergillus oryzae)Usually written using kana alone
麹カビ 【こうじかび】、コウジカビ
こうじづ
麹漬け
1. fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted riceSee also 麹 こうじ
糀漬 【こうじづけ】、麹漬 【こうじづけ】、糀漬け 【こうじづけ】
しろこうじきん
白麹菌
1. Aspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production