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Red yeast rice is also known as red fermented rice, red kojic rice or red koji rice from its Japanese name, and anka or angkak from Southern Min pronunciations of its Chinese name. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ...
Monascus purpureus (syn. M. albidus, M. anka, M. araneosus, M. major, M. rubiginosus, and M. vini; simplified Chinese: 红 曲 霉; traditional Chinese: 紅麴黴; pinyin: hóng qū méi, lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mold, corn silage mold, maize silage mold ...
Jiuqu, also simply known as qu [a] is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. [2] The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).
Red yeast rice, white rice fermented with a red mold, used in East Asian cuisine and Chinese traditional medicine, with anti-cholesterol properties Some of the Asian liquors known as arrack are made by fermentation of red rice.
The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans. In the case of red fermented bean curd, red yeast rice (cultivated with Monascus purpureus) is added for color. [a] Fermented bean curd is generally sold in small glass jars.
Japanese authorities on Wednesday ordered drugmaker Kobayashi Pharmaceutical to recall three dietary supplement products containing red yeast rice, or beni koji, after they were linked to two deaths.
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