麹 (radical 199 麦+8, 15 strokes, cangjie input 手水心火木 (QEPFD), composition ⿰麦匊)
- KangXi: not present, would follow page 1514, character 57
- Hanyu Da Zidian: not present, would follow volume 7, page 4605, character 5
- Unihan data for U+9EB9
|For pronunciation and definitions of 麹 – see 麴 (“surname”).
(This character, 麹, is the simplified form of 麴.)
|For pronunciation and definitions of 麹 – see 麴 (“yeast; alcoholic beverage; etc.”).
(This character, 麹, is a variant form of 麴.)
(uncommon “Hyōgai” kanji, shinjitai kanji, kyūjitai form 麴)
/kabi.dati/ → /kamu.dati/ → /kau.dati/ → /kaudi/ → /koud͡ʒi/
From 黴立 (kabidachi), 黴 (kabi, “mold/mould”) + 立ち (tachi, stem or continuative form of 立つ (tatsu), "to rise up"); which evolved with sound change (Can this(+) etymology be sourced?).
麹 (shinjitai kanji, kyūjitai kanji 麴, hiragana こうじ, rōmaji kōji, historical hiragana かうぢ)
- mould (mold) grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc.; Aspergillus oryzae
- malted rice; malt
麹 • (guk) (hangeul 국, revised guk, McCune-Reischauer kuk, Yale kwuk)
- This term needs a translation to English. Please help out and add a translation, then remove the text