Red Yeast Rice Spores (Red Koji)

Red yeast rice spores, red koji and Beni koji, are the same thing. It is a highly valued product, because it has several active ingredients called “monacolin compounds”, a series of substances that inhibit cholesterol synthesis. Culinary uses: Direct use: It is used to color foods and preparations such as tofu, char siu, Peking duck, Chinese pastries, "akaisake". Apart from the red color, it imbues the food with a very pleasant subtle koji flavor. Use through the koji: once you have prepared the red koji, you can use it as a normal rice. In our blog, we explain more about the koji and how to make it.