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See also: , , and
U+9EB9, 麹
CJK UNIFIED IDEOGRAPH-9EB9

[U+9EB8]
CJK Unified Ideographs
[U+9EBA]

Translingual[edit]

Traditional
Shinjitai
(extended)
Simplified /

Han character[edit]

(radical 199, +8, 15 strokes, cangjie input 手水心火木 (QEPFD), composition)

References[edit]

  • 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

Chinese[edit]

Etymology 1[edit]

For pronunciation and definitions of – see (“surname”).
(This character, , is the simplified form of .)
Notes:

Etymology 2[edit]

For pronunciation and definitions of – see (“yeast; alcoholic beverage; etc.”).
(This character, , is a variant form of .)

Japanese[edit]

Kanji[edit]

(uncommon “Hyōgai” kanjishinjitai kanji, kyūjitai form )

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

Readings[edit]

Compounds[edit]

Etymology 1[edit]

Kanji in this term
こうじ
Hyōgaiji
kun’yomi
For pronunciation and definitions of – see the following entry at こうじ.
こうじ〔カウヂ〕【麹・糀】
[noun]koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.
[proper noun]a surname
(This term, , is a kanji spelling of こうじ.)

Etymology 2[edit]

Kanji in this term
かむだち
Hyōgaiji
kun’yomi
For pronunciation and definitions of – see the following entry at かむだち.
かむだち【麹】
[noun](rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.
(This term, , is a kanji spelling of かむだち.)

Etymology 3[edit]

Kanji in this term
かんだち
Hyōgaiji
kun’yomi
For pronunciation and definitions of – see the following entry at かんだち.
かんだち【麹】
[noun](rare) Alternative form of かむだち (kamudachi)
(This term, , is a kanji spelling of かんだち.)

Korean[edit]

Hanja[edit]

(guk) (hangeul , 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}}.