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こめこうじ/komekouji/ komekouji/こめこうじ/米麹
  • noun:
    1. rice-malt
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】
むぎこうじ/mugikouji/ mugikouji/むぎこうじ/麦麹
  • noun:
    1. barley koji   

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

malt;  yeast

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