糀 (huā) - Koji — refers to the mold (Aspergillus oryzae)

糀Tone 1

huā ｜ 13 strokes ｜ radical:

枫惠

糀 · huā

Koji — refers to the mold (Aspergillus oryzae) used in Japanese fermentation to make sake, miso, and soy sauce.

Used in Japanese names and place names.

Koji — refers to the mold (Aspergillus oryzae)

Usage highlights

Koji moldSake kojiMiso kojiKoji fermentationRice kojiKoji culture

Synonyms

  • 麹— Koji mold (alternative character with same meaning)

Usage & contexts

Examples

  • Koji mold is essential for brewing sake (糀).
  • This miso is made using traditional koji (糀).
  • The shop specializes in koji fermentation (糀仕込み).
  • Some Japanese surnames use this character (糀屋).

Collocations

  • Koji mold(糀)
  • Sake koji(酒糀)
  • Miso koji(味噌糀)
  • Koji fermentation(糀仕込み)
  • Rice koji(米糀)
  • Koji culture(糀菌)

Cultural background

FAQ
  • Primarily used in Japanese contexts related to traditional fermentation.
  • The character is a Japanese kokuji (国字), created in Japan and not used in standard Chinese.
  • Appears in some Japanese surnames and place names, particularly in brewing regions.

FAQ