| 6. |
A 2021-03-19 10:50:15 Jim Breen <...address hidden...>
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Comments: |
麴 is a rarish JIS 212 kanji. |
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Diff: |
@@ -8,0 +9 @@
+<ke_inf>&oK;</ke_inf> |
| 5. |
A* 2021-03-18 10:56:09
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Refs: |
Daijr
Shinmeikai |
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Diff: |
@@ -5,0 +6,3 @@
+</k_ele>
+<k_ele>
+<keb>塩麴</keb> |
| 4. |
A 2018-07-10 02:05:19 Rene Malenfant <...address hidden...>
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| 3. |
A* 2018-07-10 01:09:30 Jim Breen <...address hidden...>
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Refs: |
ＫＯＤ追加語彙 |
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Comments: |
Simpler. Not sure the "traditional condiment" is needed. |
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Diff: |
@@ -13,2 +13 @@
-<xref type="see" seq="1285730">麹・こうじ</xref>
-<gloss>traditional Japanese condiment made by fermenting kouji mold with salt and water</gloss>
+<gloss>salted kōji (traditional condiment)</gloss> |
| 2. |
A 2012-03-18 22:46:55 Jim Breen <...address hidden...>
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Diff: |
@@ -12,1 +12,2 @@
-<gloss>Japanese traditional condiments made by fermenting with kouji mold, salt and water</gloss>
+<xref type="see" seq="1285730">麹・こうじ</xref>
+<gloss>traditional Japanese condiment made by fermenting kouji mold with salt and water</gloss> |
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(show/hide 1 older log entries)
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| 1. |
A* 2012-03-14 00:27:21 huixing
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Refs: |
http://ja.wikipedia.org/wiki/塩麹 |