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こうじ/kouji/common kouji/こうじ/common ·
かむだち/kamudachi/obsolete kamudachi/かむだち/obsolete
  • noun:
    1. mould grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc. (mold);  malted rice;  malt

キク/KIKU/    こうじ/kōji/KIKU/キク/    kouji/こうじ/

malt;  yeast

こうじきん/koujikin/ koujikin/こうじきん/麹菌
  • noun:
    1. yeast plant;  yeast cell
こうじかび/koujikabi/ koujikabi/こうじかび/麹黴
  • noun:
    1. yeast plant;  yeast cell
こめこうじ/komekouji/ komekouji/こめこうじ/米麹
  • noun:
    1. rice-malt
くろこうじきん/kurokoujikin/ kurokoujikin/くろこうじきん/黒麹菌
  • noun:
    1. Aspergillus niger;  Aspergillus awamorii;  black koji mold
しろこうじきん/shirokoujikin/ shirokoujikin/しろこうじきん/白麹菌
  • noun:
    1. Aspergillus kawachii;  Aspergillus awamori var. kawachi;  white koji mold, used in shochu production
こうじさん/koujisan/ koujisan/こうじさん/麹酸
コウジさん/KOUJIsan/ KOUJIsan/コウジさん/コウジ酸
  • noun:
    1. kojic acid
しおこうじ/shiokouji/ shiokouji/しおこうじ/塩麹
  • noun:
    1. traditional Japanese condiment made by fermenting kouji mold with salt and water   こうじ【麹】
こうじづけ/koujiduke/ koujiduke/こうじづけ/麹漬け · 糀漬 · 麹漬 · 糀漬け
  • noun / noun used as a suffix:
    1. fish, meat, vegetables, etc. pickled in mould (mold) and salt;  food pickled in malted rice;   こうじ【麹】
むぎこうじ/mugikouji/ mugikouji/むぎこうじ/麦麹
  • noun:
    1. barley koji   
きくじんのほう/kikujinnohou/ kikujinnohou/きくじんのほう/麹塵の袍 · 麹塵袍irregular
  • noun:
    1. emperor's informal robes
きくじん/kikujin/ · きじん/kijin/ kikujin/きくじん/ · kijin/きじん/麹塵
  • noun:
    1. yellow-green tinged with grey
    2. emperor's informal robes  —Abbreviation.   麹塵の袍

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