麹

See also: 麴, 麯, and 曲

麹 U+9EB9, 麹 CJK UNIFIED IDEOGRAPH-9EB9 ← 麸 [U+9EB8] CJK Unified Ideographs 麺 → [U+9EBA]

Translingual

Traditional	麴
Shinjitai (extended)	麹
Simplified	曲/麹

Han character

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

References

• 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

Chinese

For pronunciation and definitions of 麹 – see 麴 (“yeast; leaven; wine; alcoholic beverage; etc.”). (This character is the simplified form of 麴).

Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

Usage notes

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

Japanese

Shinjitai (extended)	麹
Kyūjitai	麴

Kanji

See also:

Category:Japanese terms spelled with 麹

麹

(Hyōgai kanji, shinjitai kanji, kyūjitai form 麴)

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

Readings

• 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)}

Usage notes

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)).

Alternative forms

• 麯

Compounds

• 麹(きく)院(いん)／麴(きく)院(いん) (kikuin)
• 麹(きく)菌(きん)／麴(きく)菌(きん) (kikukin): aspergillus
• 麹(きく)君(くん)／麴(きく)君(くん) (kikukun)
• 麹(きく)蘖(げつ)／麴(きく)蘖(げつ) (kikugetsu)
• 麹(きく)氏(し)／麴(きく)氏(し) (kikushi)
• 麹(きく)室(しつ)／麴(きく)室(しつ) (kikushitsu)
• 麹(きく)車(しゃ)／麴(きく)車(しゃ) (kikusha)
• 麹(きく)秀(しゅう)才(さい)／麴(きく)秀(しゅう)才(さい) (kikushūsai)
• 麹(きく)塵(じん)／麴(きく)塵(じん) (kikujin)
• 麹(きく)生(せい)／麴(きく)生(せい) (kikusei)
• 製(せい)麹(きく)／製(せい)麴(きく) (seikiku)

 

Etymology 1

Kanji in this term
麹
こうじ Hyōgai
kun'yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【こうじ】 [noun] 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 [proper noun] a surname Alternative spellings 糀, 糱

(This term, 麹, is an alternative spelling of the above term.)

Etymology 2

Kanji in this term
麹
かむだち Hyōgai
kun'yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【かむだち】 [noun] (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.

(This term, 麹, is an alternative spelling of the above term.)

Etymology 3

Kanji in this term
麹
かんだち Hyōgai
kun'yomi

Alternative spelling
麴 (kyūjitai)

For pronunciation and definitions of 麹 – see the following entry.

【かんだち】 [noun] (rare) Alternative form of かむだち (kamudachi)

(This term, 麹, is an alternative spelling of the above term.)

Korean

Hanja

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}}.