麹

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.)

koji mold (Aspergillus oryzae)

salted kōji (traditional condiment)

kōji; malted rice

room for producing kōji

fermentation starter; yeast starter; seed malt

Monascus purpureus (species of mold); ang-khak

koji mold (Aspergillus oryzae)

barley kōji

fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice

kōji used to make miso

Aspergillus niger; Aspergillus awamorii; black koji mold

Aspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production

yellow-green tinged with grey

Abbreviation

emperor's informal robes

Monascus purpureus (species of mold); ang-khak

koji production

emperor's informal robes

Chemistry

kojic acid