kojic acid

Etymology
From, the Japanese common name for , + +.

Noun

 * 1)  A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially, and used in the manufacture of saké and in food preservation.

Translations

 * German: Kojisäure
 * Japanese: 麹酸