こうじ
See also: こうし
Japanese
Etymology 1
For pronunciation and definitions of こうじ – see the following entries. | ||
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(This term, こうじ, is the hiragana spelling of the above terms.) For a list of all kanji read as こうじ, see Category:Japanese kanji read as こうじ.) |
(The following entries are uncreated: 口耳, 口事, 爻辞, 向自, 好字, 好辞, 行事, 孝慈, 更事, 垢膩, 柑子, 狡児, 香餌, 校時, 勘事, 硬磁, 項辞, 鉤餌, 講師, 鴻慈, 鏗爾.)
Etymology 2
Alternative spellings |
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麹 糀 |
Two likely derivations:
- Shift from a compound of 黴 (kabi, “mold”) + 発ち (tachi, stem or continuative form of verb 発つ (tatsu), "to arise").
- /kabi tati/ → /kaũtat͡ɕi/ → /kaũdat͡ɕi/ → /kaud͡ʑi/ → /kɔːd͡ʑi/ → /koːd͡ʑi/
- Alternatively, a shift from 醸し (kamoshi), the 連用形 (ren'yōkei, “stem or continuative form”) of verb 醸す (kamosu, “to brew”).
- /kamosi/ → /kamuɕi/ → /kaũɕi/ → /kaũʑi/ → /kɔːʑi/ → /koːd͡ʑi/
Noun
Derived terms
Derived terms
- 掛け麹 (kakekōji)
- 麹黴 (kōji kabi, “aspergillus”)
- 麹菌 (kōjikin, “aspergillus”)
- 麹酸 (kōji-san, “kojic acid”)
- 麹漬け (kōji-zuke)
- 麹花 (kōjibana)
- 麹町 (Kōji-machi)
- 麹室 (kōji-muro)
- 米麹 (kome kōji)
- 甘麹 (amakōji)
- 支那麹 (Shina kōji)
- 白麹 (shirokōji)
- 種麹 (tane kōji)
- 練り麹, 煉り麹 (nerikōji)
- 味噌麹 (miso kōji)
- 麦麹 (mugi kōji)
Etymology 3
For pronunciation and definitions of こうじ – see the following entry. | ||
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(This term, こうじ, is the hiragana spelling of the above term.) For a list of all kanji read as こうじ, see Category:Japanese kanji read as こうじ.) |
Proper noun
こうじ • (Kōji)
References
- Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
- NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tōkyō: NHK Publishing, →ISBN
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