麹 - malt, yeast

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.)

fermentation starter; yeast starter; seed malt

Aspergillus niger; Aspergillus awamorii; black koji mold

koji production

kōji used to make miso

koji mold (Aspergillus oryzae)

emperor's informal robes

koji mold (Aspergillus oryzae)

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

kōji; malted rice

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

yellow-green tinged with grey