麹

See also: 麴, 麯, and 曲

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)

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

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Chinese

Etymology 1

For pronunciation and definitions of 麹 – see 麴 (“surname”). (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.

Etymology 2

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

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Japanese

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: こうじ (kōji, 麹)^{←かうぢ (kaudi, 麹, historical)}

Compounds

Compounds

• 麹菌(きくきん) (kikukin, “aspergillus”)
• 麹氏(きくし) (kikushi)
• 麹塵(きくじん) (kikujin)
• 製麹(せいきく) (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.)

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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}}.