koji
[ koh-jee ]
/ ˈkoʊ dʒi /
noun
a fungus, Aspergillus oryzae, used to initiate fermentation of a mixture of soybeans and wheat in the production of soy sauce.
Origin of koji
< Japanese
kōji malt, yeast <
kaudi <
kaũdi <
kamudati, probably equivalent to
*kamu (<
*kanpu mold; compare
kabu, a variant outcome of the same etymon) +
-dati, combining form of
tati to rise
Words nearby koji
koilocyte,
koilocytosis,
koilonychia,
koine,
koizumi,
koji,
kok-saghyz,
kokako,
kokand,
kokanee,
kokiri
Example sentences from the Web for koji
Koji Uehara, on the other hand, was nothing short of spectacular this season as the Red Sox closer.
Up to Speed: The Red Sox and Cardinals World Series Showdown |William O’Connor |October 23, 2013 |DAILY BEASTThe third stage consists in adding more rice and Koji to the moto, together with some water.
The Koji is converted into moto by adding it to a thin paste of fresh-boiled starch in a vat.