No. 1,946 in Japanese
麹
"麹" (Kōji) refers to malted rice or mold cultures used in fermenting and brewing foods like sake, miso, and soy sauce.
In a sentence
麹は日本の伝統的な発酵食品の製造に欠かせない材料です。
Koji is an essential ingredient in the production of traditional Japanese fermented foods.
In this sentence, 麹 refers to a substance used in making fermented products.
味噌や醤油は麹を使って作られます。
Miso and soy sauce are made using koji.
Here, 麹 is presented as a key ingredient in the fermentation process of common Japanese seasonings.
麹を使った料理は独特の風味があります。
Dishes made with koji have a unique flavor.
麹 is highlighted as a component that contributes to the unique flavors of dishes.
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