塩麹

しおこうじ

traditional Japanese condiment made by fermenting kouji mold with salt and water

紅麹

べにこうじ ベニコウジ

Monascus purpureus (species of mold), ang-khak

麹黴

こうじかび

koji mold (Aspergillus oryzae)

米麹

こめこうじ

rice-malt, malted rice

種麹

たねこうじ

fermentation starter; yeast starter; seed malt

製麹

せいきく

koji production

麦麹

むぎこうじ

barley koji

麹室

こうじむろ

room for producing ku014dji

麹菌

こうじきん きくきん

koji mold (Aspergillus oryzae)

麹塵

きくじん きじん

yellow-green tinged with grey

麹漬け

こうじづけ

fish, meat, vegetables, etc. pickled in mould (mold) and salt, food pickled in malted rice

白麹菌

しろこうじきん

Aspergillus kawachii, Aspergillus awamori var. kawachi, white koji mold, used in shochu production

黒麹菌

くろこうじきん

Aspergillus niger, Aspergillus awamorii, black koji mold

紅麹黴

べにこうじかび ベニコウジカビ

Monascus purpureus (species of mold), ang-khak

麹塵の袍

きくじんのほう

emperor's informal robes