麹菌[koujikin] yeast plant
麹黴[koujikabi] yeast plant
米麹[komekouji] rice-malt
黒麹菌[kurokoujikin] Aspergillus niger
白麹菌[shirokoujikin] Aspergillus kawachii

麹酸[koujisan] kojic acid
塩麹[shiokouji] traditional Japanese condiment made by fermenting kouji mold with salt and water
麹漬[koujizuke] fish, meat, vegetables, etc. pickled in mould (mold) and salt
麦麹[mugikouji] barley koji

麦酒[bakushu] beer
割り麦[warimugi] ground barley
蕎麦[soba] buckwheat (Fagopyrum esculentum)
蕎麦殻[sobagara] buckwheat chaff
月見蕎麦[tsukimisoba] soba with egg

玄麦[genbaku] unpolished wheat or barley
黒麦[kuromugi] rye
小麦[komugi] wheat
小麦色[komugiiro] light (cocoa) brown
小麦粉[komugiko] wheat flour

老麺[raamen] ramen (Chinese-style noodles)
索麺[soumen] fine white noodles
麺類[menrui] noodles
麺棒[menbou] rolling pin
製麺[seimen] noodle making

冷麺[reimen] cold noodles (in Korean style)
スナック麺[sunakkumen] snack noodle
乾麺[kanmen] dried noodles
麺媽[menma] bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt

麥繞[bakunyou] kanji "wheat" radical

天麩羅[tenpura] tempura
麩質[fushitsu] gluten
田麩[denbu] mashed and seasoned fish

生麩[namafu] wheat starch
竹輪麩[chikuwabu] flour paste cake in the form of a tube
金麩羅[kinpura] tempura made with egg yolk in the batter (hence golden colored)

麪類[menrui] noodles
麪棒[menbou] rolling pin

麪包[menpou] bread

麺麭[menpao] bread

乾麺麭[kanmenpou] hardtack