かむだち

Japanese
Alternative spelling
麹

Alternative forms

Etymology

Attested in the Ruiju Myōgishō (c. 12th century).[1]

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Noun

かむだち • (kamudachi) 

  1. (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.

Synonyms

References
  1. Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
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