English Wikipedia has an article on:kojic acidWikipedia Etymology From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid. Noun kojic acid (uncountable) (organic chemistry) A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation. Derived terms chlorokojic acid Translations chelation agent German: Kojisäure f Japanese: 麹酸 (こうじさん, kōjisan)