麹酸[koujisan] kojic acid 塩麹[shiokouji] traditional Japanese condiment made by fermenting kouji mold with salt and water 麹漬[koujizuke] fish, meat, vegetables, etc. pickled in mould (mold) and salt 麦麹[mugikouji] barley koji
[Romaji] for both ON-reading and KUN-reading, e.g.: "koi"
[hv:Âm Hán Việt] for Sino-Vietnamese reading, e.g.: "luyến"
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