糀こうじ

See also: 椛もみじ

糀こうじ U+7CC0, 糀 CJK UNIFIED IDEOGRAPH-7CC0 ← 粿 [U+7CBF] CJK Unified Ideographs 糁 → [U+7CC1]

Translingual

Han character

糀こうじ (Kangxi radical 119, 米べい+7, 13 strokes, cangjie input 火ひ木き廿にじゅう人心じんしん (FDTOP), composition ⿰米べい花はな)

References

• Kangxi Dictionary: not present, would follow page 910, character 20
• Dai Kanwa Jiten: character 27013
• Hanyu Da Zidian (first edition): not present, would follow volume 5, page 3148, character 7
• Unihan data for U+7CC0

Chinese

simp. and trad.		糀こうじ

Glyph origin

Orthographic borrowing from Japanese 糀こうじ.

Etymology

Spelling pronunciation, as 花はな (huā).

Pronunciation

• Mandarin

  (Pinyin): huā (hua¹)

  (Zhuyin): ㄏㄨㄚ

• Cantonese (Jyutping): faa¹

---

• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: huā
    • Zhuyin: ㄏㄨㄚ
    • Tongyong Pinyin: hua
    • Wade–Giles: hua¹
    • Yale: hwā
    • Gwoyeu Romatzyh: hua
    • Palladius: хуа (xua)
    • Sinological IPA ^(key): /xu̯ä⁵⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)
    • Jyutping: faa¹
    • Yale: fā
    • Cantonese Pinyin: faa¹
    • Guangdong Romanization: fa¹
    • Sinological IPA ^(key): /faː⁵⁵/

Definitions

糀こうじ

1. used in 糀こうじ町まち.
2. used in 糀こうじ坊ぼう.
3. used in Japanese proper nouns.

Japanese

Glyph origin

A 国字こくじ (kokuji, “Japanese-coined character”).

Kanji

糀こうじ

(Hyōgai kanji)

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

Readings

• Kun: こうじ (kōji, 糀こうじ)^{←かうぢ (kaudi, 糀こうじ, historical)}

Definitions

Kanji in this term
糀こうじ
こうじ Hyōgai
kun'yomi

For pronunciation and definitions of 糀こうじ – see the following entry.

【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 麹こうじ, 糱

(This term, 糀こうじ, is an alternative spelling of the above term.)