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

麹黴[koujikabi] yeast plant
青黴[aokabi] blue mold
黴菌[baikin] germ
黴臭い[kabikusai] smelling of mold
黴雨[baiu] rainy season

黴毒[baidoku] syphilis
黴る[kabiru] to become moldy or musty (mouldy)
黒黴[kurokabi] black mold
黴が生える[kabigahaeru] to get moldy