麯

See also: 麹 and 曲

麯	U+9EAF, 麯 CJK UNIFIED IDEOGRAPH-9EAF

CJK Unified Ideographs

Translingual

麯 (Kangxi radical 199, 麥+6, 17 strokes, cangjie input 十水廿田 (JETW), composition ⿰麥曲(G) or ⿺麥曲(HTJK))

Phono-semantic compound (形聲) : semantic 麥 + phonetic 曲 (OC *kʰoɡ).

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

麯

Go-on: きく (kiku)
Kan-on: きく (kiku)
Kun: かびたち (kabitachi, 麯); かむし (kamushi, 麯); かむち (kamuchi, 麯); かんだち (kandachi, 麯); こうじ (kōji, 麯)^{←かうぢ (kaudi, 麯, historical)}

For pronunciation and definitions of 麯 – see the following entries.

【こうじ】	[noun] koji: a substance that is produced by letting a mold, especially Aspergillus oryzae, grow on rice, barley, soybeans, etc., used to make fermented products such as sake, amazake, miso, and soy sauce [proper noun] a surname Alternative spellings 麹, 糀
【かむだち】	[noun] (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.
【かんだち】	[noun] (rare) Alternative form of かむだち (kamudachi)

(This term, 麯, is an alternative spelling of the above terms.)

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

This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

麯: Hán Nôm readings: khúc

This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.