麹

麹

"麹" (Kōji) refers to malted rice or mold cultures used in fermenting and brewing foods like sake, miso, and soy sauce.

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.

味噌や醤油は麹を使って作られます。

Miso and soy sauce are made using koji.

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.