かむだち
Japanese
| Alternative spelling |
|---|
| 麹 |
Alternative forms
- かんだち (kandachi)
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
- (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.