麹

See also: 麴, 麯, and 曲

麹 U+9EB9, 麹 CJK UNIFIED IDEOGRAPH-9EB9 ← 麸 [U+9EB8] CJK Unified Ideographs 麺 → [U+9EBA]

Translingual

Traditional	麴
Shinjitai (extended)	麹
Simplified	曲/麹

Han character

麹 (Kangxi radical 199, 麦+8, 15 strokes, cangjie input 手水心火木 (QEPFD), composition ⿰麦匊 or ⿺麦匊)

References

• Kangxi Dictionary: not present, would follow page 1514, character 57
• Hanyu Da Zidian (first edition): not present, would follow volume 7, page 4605, character 5
• Unihan data for U+9EB9

Chinese

For pronunciation and definitions of 麹 – see 麴 (“yeast; leaven; wine; alcoholic beverage; etc.”). (This character is the simplified form of 麴).

Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

• Is standard when used as surname, otherwise known to be used in distinction with 曲.

Japanese

Shinjitai (extended)	麹
Kyūjitai	麴

Kanji

麹

(uncommon “Hyōgai” kanji, shinjitai kanji, kyūjitai form 麴)

1. koji mold
2. sake (Japanese rice wine)

Readings

• Go-on: きく (kiku)
• Kan-on: きく (kiku)
• Kun: かびたち (kabitachi, 麹); かむし (kamushi, 麹); かむち (kamuchi, 麹); かんだち (kandachi, 麹); こうじ (kōji, 麹)^{←かうぢ (kaudi, 麹, historical)}

Usage notes

This is one of the 22 widely used extended shinjitai (簡(かん)易(い)慣(かん)用(よう)字(じ)体(たい) (kan'i kan'yō jitai)).

Alternative forms

• 麯

Compounds

• 麹(きく)院(いん)／麴(きく)院(いん) (kikuin)
• 麹(きく)菌(きん)／麴(きく)菌(きん) (kikukin): aspergillus
• 麹(きく)君(くん)／麴(きく)君(くん) (kikukun)
• 麹(きく)蘖(げつ)／麴(きく)蘖(げつ) (kikugetsu)
• 麹(きく)氏(し)／麴(きく)氏(し) (kikushi)
• 麹(きく)室(しつ)／麴(きく)室(しつ) (kikushitsu)
• 麹(きく)車(しゃ)／麴(きく)車(しゃ) (kikusha)
• 麹(きく)秀(しゅう)才(さい)／麴(きく)秀(しゅう)才(さい) (kikushūsai)
• 麹(きく)塵(じん)／麴(きく)塵(じん) (kikujin)
• 麹(きく)生(せい)／麴(きく)生(せい) (kikusei)
• 製(せい)麹(きく)／製(せい)麴(きく) (seikiku)

 

Etymology 1

Kanji in this term
麹
こうじ Hyōgaiji
kun’yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【こうじ】 [noun] koji: a substance that is produced by letting a mold, especially Aspergillus oryzae, grow on rice, barley, soybeans, etc., used to make fermented products such as sake, amazake, miso, and soy sauce [proper noun] a surname Alternative spelling 糀

(This term, 麹, is an alternative spelling of the above term.)

Etymology 2

Kanji in this term
麹
かむだち Hyōgaiji
kun’yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【かむだち】 [noun] (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.

(This term, 麹, is an alternative spelling of the above term.)

Etymology 3

Kanji in this term
麹
かんだち Hyōgaiji
kun’yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【かんだち】 [noun] (rare) Alternative form of かむだち (kamudachi)

(This term, 麹, is an alternative spelling of the above term.)

Korean

Hanja

麹 • (guk) (hangeul 국, revised guk, McCune–Reischauer kuk, Yale kwuk)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.