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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.
M. 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.
Brown rice does have more fiber, fat and a touch more protein than white rice because of the way it’s processed. Whole grains are made of three parts: the germ, bran and endosperm.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.