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.

COMMON 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 2026.4.3 12:01
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