麹(こうじ)

こうじ

noun

koji; malted rice

1. koji; malted rice; rice malt

A type of mold (Aspergillus oryzae) cultivated on steamed rice, barley, or soybeans. Essential for brewing sake, making miso, soy sauce, and other fermented foods central to Japanese cuisine.

麹(こうじ)から味噌(みそ)を作(つく)る。

To make miso from koji.

米(こめ)麹(こうじ)は日本(にほん)の発酵食品(はっこうしょくひん)に欠(か)かせない。

Rice koji is indispensable for Japanese fermented foods.

自家製(じかせい)の塩麹(しおこうじ)を使(つか)って肉(にく)を漬(つ)け込(こ)んだ。

I marinated the meat using homemade shio-koji (salt koji).

麹(こうじ) (koji) is a mold culture grown on steamed grains, fundamental to Japanese fermented food production.

Compounds

米麹(こめこうじ): rice koji
麦麹(むぎこうじ): barley koji
塩麹(しおこうじ): salt koji (a popular seasoning and marinade)
麹菌(こうじきん): koji mold (Aspergillus oryzae)

Products made with koji

味噌(みそ): miso paste
醤油(しょうゆ): soy sauce
日本酒(にほんしゅ): sake
甘酒(あまざけ): sweet rice drink
味醂(みりん): mirin (sweet cooking rice wine)

Writing

Also written as 糀(こうじ) (variant kanji, a kokuji created in Japan). The mold is sometimes called Japan's "national mold" (国菌(こっきん)).

Cultural note

塩麹(しおこうじ) has become very popular as a home cooking ingredient for marinating meat and fish.

general

Added 2026.3.23 18:22 · Revised 2026.9.2 13:01

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