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

こうじ かむだち

mould grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc. (mold), malted rice, malt

黴

かび カビ

mold, mould, mildew

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

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

毛黴

けかび ケカビ

mucor

黒黴

くろかび

black mold, black mould

壷黴

つぼかび ツボカビ

chytrid (any simple, algaelike fungi of order Chytridiales)

黴パン

かびパン カビパン

mouldy bread

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