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[koh-jee] /ˈkoʊ dʒi/
a fungus, Aspergillus oryzae, used to initiate fermentation of a mixture of soybeans and wheat in the production of soy sauce.
Origin of koji
< Japanese kōji malt, yeast < kaudi < kaũdi < kamudati, probably equivalent to *kamu (< *kanpu mold; compare kabu, a variant outcome of the same etymon) + -dati, combining form of tati to rise Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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  • koji is the levelheaded one of the trio and a true intellectual.

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