麹

See also: 麴, 麯, and 曲

麹	U+9EB9, 麹 CJK UNIFIED IDEOGRAPH-9EB9

CJK Unified Ideographs

Translingual

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

For pronunciation and definitions of 麹 – see 麴 (“surname”). (This character, 麹, is the simplified form of 麴.)
Notes: Simplified Chinese is mainly used in Mainland China and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

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

麹

For pronunciation and definitions of 麹 – see the following entry at こうじ.
こうじ【麹・糀】 [noun]koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc. [proper noun]a surname
(This term, 麹, is a kanji spelling of こうじ.)

For pronunciation and definitions of 麹 – see the following entry at かむだち.
かむだち【麹】 [noun](rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.
(This term, 麹, is a kanji spelling of かむだち.)

For pronunciation and definitions of 麹 – see the following entry at かんだち.
かんだち【麹】 [noun](rare) Alternative form of かむだち (kamudachi)
(This term, 麹, is a kanji spelling of かんだち.)

麹 • (guk) (hangeul 국, revised guk, McCune–Reischauer kuk, Yale kwuk)

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