Vocabulary
みそこうじ味噌麹 みそこうじ味噌麹 みそこうじ味噌麹

Meaning

kōji used to make miso

Practice Writing

Character: 1/3
Stroke: 1/0

Related Entries

みそこうじ
kōji used to make miso

Component Analysis

味噌麹
kōji used to make miso
みそこうじ
味
flavor, taste
あじ, あじ.わう, ミ
口
mouth
くち, コウ, ク
未
un-, not yet, hitherto...
いま.だ, ま.だ, ミ
木
tree, wood
き, こ-, ボク
丿
katakana no radical (no. 4)
えい, よう, ヘツ
噌
boisterous
かまびす.しい, ソウ, ショウ
口
mouth
くち, コウ, ク
曾
once, before, formerly...
かつ.て, か.って, ソウ
丷
( 八 )
丶
dot, tick or dot radical (no. 3)
チュ
丿
katakana no radical (no. 4)
えい, よう, ヘツ
CDP-8B63
( CDP-8B63 )
麹
malt, yeast
こうじ, キク
麦
( 麥 ) barley, wheat
むぎ, バク
龶
夂
late, delayed, winter radical (no. 34)
しゅう, チ
匊
handful
むす.ぶ, すく.う, キク
勹
wrapping enclosure, wrapping radical (no. 20)
つつ.む, ホウ
丿
katakana no radical (no. 4)
えい, よう, ヘツ
米
rice, USA, metre
こめ, よね, ベイ
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