malt, yeast
麹 centers on the fermenting agents used in brewing: malt and yeast. Both meanings share the idea of a starter culture that transforms grains into alcohol or other fermented products.
麹 is the modern simplified form of 麴. The older form combines 麥 (wheat) with 匊, which likely contributes the sound and relates to fermenting grains. The modern form replaces 麥 with 麦.
The left side 麦 (wheat) and the right side 匊 (a container-like shape) suggest wheat being enclosed and transformed. Picture wheat grains sealed in a jar, fermenting into malt or yeast.
For キク, imagine a brewer adding a kick of yeast to the wheat: kick -> キク, and the fermentation starts.
kōji; malted rice; malt; malt-like material from growing mold on rice, barley, beans, etc. (used as a starter to make sake, miso, soy sauce, etc.)
koji mold (Aspergillus oryzae)
kōji used to make miso
salted kōji (traditional condiment)
Aspergillus kawachii; Aspergillus awamori var. kawachi; white kōji mould, used in shōchū production
fermentation starter; yeast starter; seed malt
kōji; malted rice
Monascus purpureus (species of mold); ang-khak
Monascus purpureus (species of mold); ang-khak
koji production
barley kōji
koji mold (Aspergillus oryzae)
yellow-green tinged with grey
emperor's informal robes
room for producing kōji
fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice
Aspergillus niger; Aspergillus awamorii; black koji mold