1.
koji mold; Aspergillus oryzae
A filamentous fungus used in the production of traditional Japanese fermented foods and beverages. It is cultivated on rice, barley, or soybeans to produce koji, which is essential for making sake, miso, soy sauce, and other fermented products.
麹菌は日本の発酵食品に欠かせない。
Koji mold is essential to Japanese fermented foods.
麹菌は日本の国菌に認定されている。
Koji mold has been designated as Japan's national fungus.
麹菌が米のでんぷんを糖に分解することで、日本酒の醸造に必要な発酵が可能になる。
Koji mold breaks down the starch in rice into sugar, making the fermentation necessary for sake brewing possible.
A compound of 麹 (koji) and 菌 (fungus, bacterium). In 2006, the Brewing Society of Japan designated 麹菌 as the 国菌 (national fungus), recognizing its cultural and economic importance.
麹菌 produces enzymes that break down starches into sugars and proteins into amino acids, which is the basis of umami in Japanese cuisine.
COMMON COLLOCATIONS:
- 麹菌を培養する: to cultivate koji mold
- 麹菌の働き: the action of koji mold
- 麹菌を使った発酵: fermentation using koji mold
- 麹菌の種類: types of koji mold
SIMILAR WORDS:
- 麹: koji — the cultured grain product, not the mold organism itself
- 酵母: yeast — another microorganism used in fermentation, converts sugar to alcohol
- 乳酸菌: lactic acid bacteria — used in yogurt and pickled vegetable fermentation