kōji; malted rice; malt; malt-like material from growing mold on rice, barley, beans, etc. (used as a starter to make sake, miso, soy sauce, etc.)
koji mold (Aspergillus oryzae)
salted kōji (traditional condiment)
fermentation starter; yeast starter; seed malt
Monascus purpureus (species of mold); ang-khak
fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice
koji mold (Aspergillus oryzae)
Aspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production
Aspergillus niger; Aspergillus awamorii; black koji mold
Monascus purpureus (species of mold); ang-khak