Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.
Red rice yeast
What is red yeast rice?
Red yeast rice (also called red rice koji, Hongqu, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.
What is the difference between red rice yeast and koji?
Although it is called a “koji” in Japanese, it is not the koji we know of miso or soy sauce. (Koji actually means no more than “grain or bean overgrown with a mold culture”).
How to use red rice koji
It is used to color a wide range of food products, including pickled tofu, red rice vinegar, char siu, Peking duck, ginger slices for your sushi, Chinese dry sausage and Chinese cakes. It is also traditionally used in the production of various types of Chinese rice wines (Shaoxing jiu) and Japanese sake (akaisake). Although red yeast rice is mainly used for its color, it gives a subtle but pleasant taste to food. You do not eat it like you eat white rice, it would be too bitter.
Red rice yeast produces statins and there is evidence of it’s medical benefits, but Startercultures.eu refrains from any medical advice.
The yeast is not meant to leaven bread.
- 30 grams
- Microorganisms: Monascus purpureus (also known as Monascus albidus, Monascus anka, Monascus araneosus, Monascus major and Monascus rubiginosus)
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.