Red Rice Yeast 100 gr (Monascus Purpureus Spores)Zoom

Red Rice Yeast 100 gr (Monascus Purpureus Spores)

Red Rice Yeast 100 gr (Monascus Purpureus Spores)
Item# red_rice_100g
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Red yeast rice or angkak is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC. In both the scientific and popular literature in English that draws principally on Japanese, red yeast rice is most often referred to as "red rice koji". English language articles favoring Chinese literature sources prefer the translation "red yeast rice."

Red yeast rice is produced by cultivating the yeast species Monascus purpureus on rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then either be directly inoculated or it can be steamed for the purpose of sterilizing and cooking the grains prior to inoculation. Inoculation is done by mixing either M. purpureus spores or powdered red yeast rice together with the rice that is being treated. The mix is then incubated in an environment around room temperature for 36 days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside. The fully cultured rice is then either sold as the dried grain, or cooked and pasteurized to be sold as a wet paste, or dried and pulverized to be sold as a fine powder.

Red rice yeast koji is prepared by cooking rice with water, cooling and inoculating the cooled rice with red rice yeast. The amount of yeast is added. The yeast powder is stirred in the cooled rice-mix, and then the ingredients are placed in a covered bowl and fermented at room temperature [about 85 F] for 1 - 6 days.

Culinary Use:

Red yeast rice is used to color a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food coloring. It is also traditionally used in the production of several types of Chinese huangjiu (Shaoxing jiu), and Japanese sake (akaisake), imparting a reddish color to these wines. Although used mainly for its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of the Fujian province of China. Red yeast rice (angkak in Filipino) is also used widely in the Philippines to traditionally color and preserve certain dishes like fermented shrimp (bagoong alamang), burong isda (fermented rice and fish), and balao-balao (fermented rice and shrimp).

1 package contains 75g Red Rice Yeast spores and detailed instructions.
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