koji
[ koh-jee ]
/ ˈkoʊ dʒi /
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noun
a fungus, Aspergillus oryzae, used to initiate fermentation of a mixture of soybeans and wheat in the production of soy sauce.
Nearby words
koilocyte, koilocytosis, koilonychia, koine, koizumi, koji, kok-saghyz, kokako, kokand, kokanee, kokiri
Origin of koji
< Japanese kōji malt, yeast < kaudi < kaũdi < kamudati, probably equivalent to *kamu (< *kanpu mold; compare kabu, a variant outcome of the same etymon) + -dati, combining form of tati to rise
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for koji
Koji Uehara, on the other hand, was nothing short of spectacular this season as the Red Sox closer.
Up to Speed: The Red Sox and Cardinals World Series Showdown|William O’Connor|October 23, 2013|DAILY BEASTThe third stage consists in adding more rice and Koji to the moto, together with some water.
The Koji is converted into moto by adding it to a thin paste of fresh-boiled starch in a vat.