麹

麹 (Kangxi radical 199, 麦+8, 15 strokes, cangjie input 手水心火木 (QEPFD), composition ⿰麦匊 or ⿺麦匊)

• 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

Is standard when used as surname, otherwise known to be used in distinction with 曲.

(Hyōgai kanji, shinjitai kanji, kyūjitai form 麴)

1. koji mold
2. sake (Japanese rice wine)

• Go-on: きく (kiku)
• Kan-on: きく (kiku)
• Kun: かびたち (kabitachi, 麹)、かむし (kamushi, 麹)、かむち (kamuchi, 麹)、かんだち (kandachi, 麹)、こうじ (kōji, 麹)^{←かうぢ (kaudi, 麹, historical)}

This is one of the 22 widely used extended shinjitai (簡(かん)易(い)慣(かん)用(よう)字(じ)体(たい) (kan'i kan'yō jitai)).

• 麯

Two likely derivations:

• Shift from a compound of 黴 (kabi, “mold”) +‎ 発ち (tachi, stem or continuative form of verb 発つ (tatsu), "to arise").

  /kabi tati/ → /kaũtat͡ɕi/ → /kaũdat͡ɕi/ → /kaud͡ʑi/ → /kɔːd͡ʑi/ → /koːd͡ʑi/

• Alternatively, a shift from 醸し (kamoshi), the 連用形 (ren'yōkei, “stem or continuative form”) of verb 醸す (kamosu, “to brew”).

  /kamosi/ → /kamuɕi/ → /kaũɕi/ → /kaũʑi/ → /kɔːʑi/ → /koːd͡ʑi/

• (Tokyo) こーじ [kòójí] (Heiban – [0])^[1][2]
• IPA^(key): [ko̞ːʑi]

麹(こうじ) • (kōji) ^{←かうぢ (kaudi)?}

1. 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

• → English: koji
  • ⇒ English: kojic

麹(こうじ) • (Kōji) 

1. a surname

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}}.