(ˈkəʊdʒiː) n (Cookery) a substance made from cooked rice or soya that is used to cause fermentation in the production of sake and Japanese foodstuffs such as soy sauce and miso
ko•ji
(ˈkoʊ dʒi)
n., pl. -jis. a fungus, Aspergillus oryzae, used to initiate fermentation in making soy sauce. [< Japanese kōji malt, yeast]