糀
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.)
Kosakata
Kosakata Kanji 麹
Kanji 麹 yang berarti koji muncul dalam 17 entri kosakata bahasa Jepang.
塩麴
しおこうじ
salted kōji (traditional condiment)
紅麹
べにこうじ
Monascus purpureus (species of mold), ang-khak
紅麹黴
べにこうじかび
Monascus purpureus (species of mold), ang-khak
麹カビ
こうじかび
koji mold (Aspergillus oryzae)
麹菌
きくきん
koji mold (Aspergillus oryzae)
麹酸
こうじさん
kojic acid
麹室
こうじむろ
room for producing kōji
麹塵
きくじん
emperor's informal robes, yellow-green tinged with grey
麹塵の袍
きくじんのほう
emperor's informal robes
黒麹菌
くろこうじきん
Aspergillus niger, Aspergillus awamorii, black koji mold
種麹
たねこうじ
fermentation starter, yeast starter, seed malt
製麹
せいきく
koji production
白麹菌
しろこうじきん
Aspergillus kawachii, Aspergillus awamori var. kawachi, white kōji mould, used in shōchū production
麦麹
むぎこうじ
barley kōji
米こうじ
こめこうじ
kōji, malted rice
糀漬
こうじづけ
fish, meat, vegetables, etc. pickled in kōji and salt, food pickled in malted rice