糀
こうじかむだち
Noun
1.
kōji, malted rice, malt, malt-like material from growing mold on rice, barley, beans, etc. (used as a starter to make sake, miso, soy sauce, etc.)
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麹を使った発酵食品は、健康にも良いとされている。
Fermented foods using koji are said to be good for health.
麹菌が米のデンプンを糖に分解することで、日本酒の独特な風味が生まれる。
By the koji mold breaking down rice starch into sugar, the unique flavor of sake is created.
Kanji that make up this word
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