粏 (tai) - A type of fermented rice or grain residue

粏Tone 5

tai ｜ 10 strokes ｜ radical:

树檀

粏 · tai

A type of fermented rice or grain residue used in brewing and cooking, particularly in Japanese cuisine (tai).

A type of fermented rice or grain residue

Usage highlights

Rice leesFermented residueBrewing byproductCooking ingredientSeasoning base

Synonyms

  • 粕— dregs, lees, sediment
  • 麹— koji, fermented rice

Usage & contexts

Examples

  • The chef used rice lees (粏) to marinate the fish.
  • This traditional recipe calls for fermented grain residue (粏).
  • In Japanese cuisine, tai is used as a seasoning (調味料としての粏).

Collocations

  • Rice lees(米粏)
  • Fermented residue(発酵粏)
  • Brewing byproduct(醸造粏)
  • Cooking ingredient(調理用粏)
  • Seasoning base(ベース粏)

Cultural background

FAQ
  • Primarily used in Japanese culinary contexts as tai, a fermented rice product.
  • Related to traditional brewing and fermentation techniques in East Asian cuisine.

FAQ