米麹是一種用米和麴菌（一種真菌）發酵製成的食品材料。麴菌會分解米中的澱粉質，產生酵素和其他化學物質。常用於製作醬油、味噌等食品，也可以作為調味料使用，昇華食物的味道。米麹的味道鮮美，富含酵素、維生素和礦物質，有助於增強消化系統的功能，促進身體健康。
Rice koji is a type of food ingredient made by fermenting rice with koji fungus. The koji fungus breaks down the starch in the rice, producing enzymes and other chemicals. Rice koji is commonly used in the production of foods such as soy sauce, miso, and can also be used as a seasoning to enhance the flavor of food. It has a delicious taste and is rich in enzymes, vitamins, and minerals which can help to enhance the digestive system's function and promote overall body health.