쌀이나 콩 등의 곡물에 누룩곰팡이를 배양하여 만든 물질로, 간장, 미소, 사케 등의 발효 식품과 음료를 만드는 데 사용됨.
A substance made by combining a cultivated mold with rice, soya, or other foodstuffs, used to make fermented foods and drinks such as soy sauce, sake, and miso.
예문:
"The quality of the koji determines the final flavor profile of the premium sake."
"Industrial production of soy sauce requires large quantities of carefully controlled koji."
"Home fermenters often experiment with different grains to create unique types of koji."