Red yeast rice

Red yeast rice, red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Due to the low cost of chemical dyes, some producers of red yeast rice have tried to modify their products with red dye. 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 wine, Japa..

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