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Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Monascus purpureus has been used for over a thousand years in oriental fermented foods, including red kōji-kin, red yeast rice or ank-kak, rice wine, kaoliang brandy, and as the coloring agent for Peking duck.
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.
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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Japanese authorities have ordered three “red rice” dietary supplements to be pulled from store shelves nationwide after four users died and more than 100 others were hospitalized, sparking a ...
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