Definitions for "Koji"
An inoculate made of cooked grain (usually rice or barley) by introducing a culture of aspergillus oryzae. After the culture has blossomed, the grain is carefully dried and preserved for introduction into other media (foods) for the production of miso and amasake.
Japanese word for "starter". This is usually the mold named Aspergillis oryzae, used in making miso, amasake, sake, etc.
Rice onto which koji-kin has propagated