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 USES:

  • 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)

COMMON COLLOCATIONS:

  • 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 TERMS:

  • 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)
general
Added 2026.4.23 23:40
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