(rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc.

(rare) Alternative form of かむだち (kamudachi)

是枝: a surname

禁断: prohibition

前垂れ: apron

苛立つ: be irritated

perfective form of ゆるむ (yurumu): to slacken, to become loose; to become lax, slow, thin; to soften; to relax; to let one's guard down

左巻き: counter-clockwise; eccentric, abnormal

手を出す: to take or put one's hand out; to try to participate in, to foray into, to try one's hand at; to attack.

見出す: to find out, to detect