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.)

koji mold (Aspergillus oryzae)

koji mold (Aspergillus oryzae)

Monascus purpureus (species of mold); ang-khak

fermentation starter; yeast starter; seed malt

Aspergillus niger; Aspergillus awamorii; black koji mold

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

Monascus purpureus (species of mold); ang-khak

room for producing kōji

kōji used to make miso

emperor's informal robes

salted kōji (traditional condiment)