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)

room for producing kōji

koji mold (Aspergillus oryzae)

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

emperor's informal robes

yellow-green tinged with grey

Abbreviation

emperor's informal robes

salted kōji (traditional condiment)

kōji; malted rice

fermentation starter; yeast starter; seed malt

Monascus purpureus (species of mold); ang-khak

barley kōji

Aspergillus niger; Aspergillus awamorii; black koji mold

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

Monascus purpureus (species of mold); ang-khak

koji production

kōji used to make miso

Chemistry

kojic acid