/koh"jee/ , n.
a fungus, Aspergillus oryzae, used to initiate fermentation of a mixture of soybeans and wheat in the production of soy sauce.
[ koji malt, yeast kaudi kaudi kamudati, prob. equiv. to * kamu ( kanpu mold; cf. kabu, a var. outcome of the same etymon) + -dati, comb. form of tati to rise ]