| 5. |
A 2014-11-27 09:28:53 Rene Malenfant <...address hidden...>
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| 4. |
A* 2014-11-27 00:46:06 Marcus Richert
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Comments: |
I don't think you can really say you "grow" koji as koji is
"malted rice" i.e. molds/yeast/bacteria _plus_ the rice. |
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Diff: |
@@ -13 +13 @@
-<gloss>room for growing kōji</gloss>
+<gloss>room for producing kōji</gloss> |
| 3. |
A 2014-11-26 10:30:12 Jim Breen <...address hidden...>
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Refs: |
Daijr |
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Comments: |
Certainly. |
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Diff: |
@@ -11,0 +12 @@
+<xref type="see" seq="1285730">麹・こうじ</xref> |
| 2. |
A* 2014-11-26 02:58:46 Richard Warmington <...address hidden...>
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Refs: |
"Temperature control is very important for Koji production because it mainly determines the flavour of Sake. It is made in a special room called Koji Muro which is maintained at a high temperature & humidity."
https://www.sakejapan.com.au/whats_nihonshu.html |
| 1. |
A* 2014-11-25 03:33:22 Richard Warmington <...address hidden...>
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Refs: |
GG5.
Include a reference to the entry for 麹? |