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

References

  • KangXi: not present, would follow page 1514, character 57
  • Hanyu Da Zidian: not present, would follow volume 7, page 4605, character 5
  • Unihan data for U+9EB9

Chinese

Etymology 1

For pronunciation and definitions of 麹 – see 麴 (“surname”).
(This character, 麹, is the simplified form of 麴.)
Notes:

Etymology 2

For pronunciation and definitions of 麹 – see 麴 (“yeast; alcoholic beverage; etc.”).
(This character, 麹, is a variant form of 麴.)

Japanese

Kanji

麹

(uncommon “Hyōgai” kanji, shinjitai kanji, kyūjitai form 麴)

  1. malt

Readings

Compounds

Kanji in this term
麹
こうじ
Hyōgaiji
kun’yomi

Etymology

/kabi.dati/ → /kamu.dati/ → /kau.dati/ → /kaudi/ → /koud͡ʒi/

From 黴立 (かびだち) (kabidachi), 黴 (かび) (kabi, “mold/mould”) + 立 (た)ち (tachi, stem or continuative form of 立 (た)つ (tatsu), "to rise up"); which evolved with sound change (Can this(+) etymology be sourced?).

Pronunciation

Alternative forms

Noun

麹 (shinjitai kanji, kyūjitai kanji 麴, hiragana こうじ, rōmaji kōji, historical hiragana かうぢ)

  1. mould (mold) grown on rice, barley, beans, etc. as a starter to make sake, miso, soy sauce, etc.; Aspergillus oryzae
  2. malted rice; malt

Derived terms

References

  1. ↑ 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
  2. ↑ 1998, NHK日本語発音アクセント辞典 (NHK Japanese Pronunciation Accent Dictionary) (in Japanese), Tōkyō: NHK, →ISBN

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}}.
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