(bound form) a fermenting agent used to brew high-quality Chinese liquor, typically made from wheat, barley, or peas

A common type of filamentous fungus found in air, soil, and organic matter; used in fermentation processes such as brewing alcohol or making soy sauce.

A red fermentation product made by culturing rice with mold, used as a food coloring agent, flavor enhancer, and in traditional medicine.

Fermentation starter used for brewing alcohol; made by fermenting grains or beans with yeast and mold.

fermentation starter used in the production of traditional Chinese liquor and wine

kōji mold; a type of fungus used in East Asian cuisines to ferment soybeans and saccharify rice

Rice that has been fermented with a specific type of mold, used in traditional medicine and as a food coloring or preservative.

an annual herb in the daisy family with long, soft white hairs and small yellow flowers; used in traditional medicine to treat coughs or as a food ingredient for glutinous rice cakes