麹

15 strokes
Kentei exam level Pre-1

malt, yeast

Kun'yomi
  • こうじ
    		kōji
On'yomi
  • キク

Main Radical

麥(KanXi)

Reading Commonality

こうじ 100.0%

Character Breakdown

malt, yeast
こうじ　キク (Kentei Pre-1)
barley, wheat
むぎ　バク (2nd, N2)
life (生) variant
late, delayed, winter radical (no. 34)
チ　しゅう (Kentei 1)
handful
キク　コク　むす.ぶ
wrapping enclosure, wrapping radical (no. 20)
ホウ　つつ.む (Kentei 1)
rice, USA, metre
ベイ　こめ　マイ (2nd, N3)
to divide
tree, wood
き　モク　こ- (1st, N5)

Common Words

こうじ
麹
むろ
室
room for producing kōji
こうじ
麹
kōji
こめ
米
こうじ
麹
kōji
たね
種
こうじ
麹
fermentation starter
こうじ
麹
きん
菌
koji mold (Aspergillus oryzae)
こうじ
麹
かび
黴
koji mold (Aspergillus oryzae)
くろ
黒
こうじ
麹
きん
菌
Aspergillus niger
しろ
白
こうじ
麹
きん
菌
Aspergillus kawachii
しお
塩
こうじ
麹
salted kōji (traditional condiment)
こうじ
麹
づ
漬
　
け
fish, meat, vegetables, etc. pickled in kōji and salt
More Words...

References

Unicode hex code 9EB9
JIS X 0208 1-25-77
Nelson, A. Classic Nelson 5388
Haig, J. New Nelson Japanese-English Character Dictionary 7036
Heisig, J. Remembering The Kanji 2753
Heisig, J. Remembering The Kanji, Sixth Ed. 2778
O'Neill, P.G. Japanese Names 2858
Morohashi Daikanwajiten 47818X
Tuttle Dictionary Descriptor Code 6b13.1
Four corner code 4724.2