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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
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】
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

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

malt;  yeast


Additional translation:

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