Fermented rice appears in a number of world cuisines. Besides the numerous applications of fermentation to product rice wine, as for example in sake, shochu, or baijiu, there are also direct applications of fermentation to the rice grains themselves.
Red yeast rice, called koji in Japanese, is used in a number of East Asian dishes. Narezushi, a fermented sushi product, is another application of fermented rice in Japan. In the Philippines, angkak rice is used to color and preserve fermented shrimp, as in bagoong alamang, burong isda and balao-balao.