米 麹(こめこうじ)

こめこうじ

noun

rice koji; rice malt

1. rice koji; rice malt

Steamed rice that has been inoculated with koji mold (Aspergillus oryzae), used as a fermentation starter in making sake, miso, soy sauce, and other traditional Japanese foods.

米麹(こめこうじ)で甘酒(あまざけ)を作(つく)る。

I make amazake with rice koji.

この味噌(みそ)は米麹(こめこうじ)を使(つか)っている。

This miso uses rice koji.

米麹(こめこうじ)は日本(にほん)の発酵食品(はっこうしょくひん)に欠(か)かせない材料(ざいりょう)だ。

Rice koji is an indispensable ingredient in Japanese fermented foods.

Composed of 米(こめ) (rice) + 麹(こうじ) (koji mold). Rice koji is the foundation of many traditional Japanese fermented products and is sometimes called Japan's "national mold."

Common collocations

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 fermented rice drink
塩麹(しおこうじ): salt koji (seasoning)
味醂(みりん): mirin (sweet rice wine)
米麹(こめこうじ)で作(つく)る: to make with rice koji
米麹(こめこうじ)を使(つか)った: made using rice koji
手作(てづく)り米麹(こめこうじ): homemade rice koji

Related words

麦麹(むぎこうじ): barley koji — used for mugi miso and shochu
豆麹(まめこうじ): soybean koji — used for hatcho miso
麹菌(こうじきん): koji mold (Aspergillus oryzae)

Related Words

Related: 麹菌(こうじきん) (koji mold)

Compare: 酒麹(さけこうじ) (sake koji)

general

Added 2026.4.23 23:40 · Revised 2026.9.2 13:02

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