亜硝酸塩[ashousanen] nitrite
亜硫酸塩[aryuusanen] sulfite
一塩[hitoshio] slightly salted
塩っぱい[shoppai] salty
塩化[enka] chloride

塩化ビニル[enkabiniru] vinyl chloride
塩化水素[enkasuiso] hydrogen chloride
塩化物[enkabutsu] chloride
塩加減[shiokagen] seasoning (with salt)
塩基[enki] base

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