Jisho

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さん コウジ酸
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Noun
1. kojic acid​
Wikipedia definition
2. Kojic acid​Kojic acid (C6H6O4; 5-hydroxy-2--4-pyrone) is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances.
Read “Kojic acid” on English Wikipedia
Read “コウジ酸” on Japanese Wikipedia
Read “Kojic acid” on DBpedia
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麹酸 【こうじさん】

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