Red Yeast Rice

Red yeast rice (ang-kak), also known as koji in Japanese, is bright reddish purple fermented rice. It acquires the reddish color naturally from being cultivated with the mold Monascus purpureus. In Asian culture, red yeast rice is used as a natural dying and culture agent in food, such as stinky tofu, rice vinegar, Peking duck, miso paste, etc. It is also traditionally used in several types of Chinese wine, Japanese sake, and Korean rice wine (hongju). It lends a subtle pleasant taste to food. In addition to its culinary use, red yeast rice is also used in traditional Chinese Medicine, to invigorate the body, aid in digestion, and revitalize blood circulation.