かむだち

Japanese

Alternative spelling
麹

Alternative forms

Etymology

/kabi tati/ → */kabutat͡ɕi/ → /kamudat͡ɕi/, /kãɴdat͡ɕi/[1]

Sound shift from older kabitati, itself a compound of 黴 (kabi, “mold”) + 発ち (tachi, “arising”, the 連用形 (ren'yōkei, “stem or continuative form”) of verb 発つ (tatsu), "to arise").[1]

Attested in the Wamyō Ruijushō of 938 with the phonetic spelling 加無太知 (ka mu ta ti).[2]

Prior to script reforms, the kana ん, む, and hentaigana 无 were used to spell both the mu sound and the moraic nasal spelled in modern Japanese as ん (n).

Noun

かむだち • (kamudachi) 

  1. [from 938] 麹: (rare) koji: a mold, Aspergillus oryzae, used as a starter for fermenting rice, barley, soybeans, etc. to make sake, miso, etc.

Derived terms

References

  1. ↑ 1.0 1.1 “麹”, in 日本国語大辞典 [Nihon Kokugo Daijiten]‎[1] (in Japanese), concise edition, Tokyo: Shogakukan, 2006
  2. ^ “麴”, in 改訂新版 世界大百科事典 (Kaitei Shinpan Sekai Dai-hyakka Jiten, “Heibonsha World Encyclopedia Revised Edition”)‎[2] (in Japanese), Tōkyō: Heibonsha, 2007, →ISBN
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