This site will be taken down March 31st, 2026.

This was not an easy decision to make. For the last couple years, I have been struggling to find motivation for this site and to keep up with basic maintenance and security updates. With the rise of AI and more sophisticated tools, the usefulness of sites like this is questionable and traffic has nose-dived. I just don't have it in me to keep doing this. Thank you all for 10 years of support!

Zach

Word

こうじ、かむだち
mould grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc. (mold); malted rice; malt
Word

麹黴

こうじかび
koji mold (Aspergillus oryzae)
Word

麹菌

こうじきん、きくきん
koji mold (Aspergillus oryzae)
Word

コウジ酸

麹酸
コウジさん、こうじさん
kojic acid
Word

麹塵の袍

麹塵袍
きくじんのほう
emperor's informal robes
Word

麦麹

むぎこうじ
barley koji
Word

白麹菌

しろこうじきん
Aspergillus kawachii; Aspergillus awamori var. kawachi; white koji mold, used in shochu production
Word

黒麹菌

くろこうじきん
Aspergillus niger; Aspergillus awamorii; black koji mold
Word

麹漬け

糀漬、麹漬、糀漬け
こうじづけ
fish, meat, vegetables, etc. pickled in mould (mold) and salt; food pickled in malted rice
Word

麹室

こうじむろ
room for producing kōji