This is the 1946th most frequent Japanese word.
麹
"麹" (Kōji) refers to malted rice or mold cultures used in fermenting and brewing foods like sake, miso, and soy sauce.
麹 is highlighted as a component that contributes to the unique flavors of dishes.
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.
In this sentence, 麹 refers to a substance used in making fermented products.
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.
Here, 麹 is presented as a key ingredient in the fermentation process of common Japanese seasonings.