Red yeast rice, also known as red rice koji, anka, angkak, and red kojic rice, is a purple fermented rice, made by fermenting rice with ang-khak rice mold. It is used in Chinese, Vietnamese, and other Asian cuisines to add color and to preserve fermented dishes.

Used to derive: Red fermented bean curd
Categories: Chinese rice dishes Fermentation Food coloring Grain Rice
Characteristic of: Chinese cuisine Filipino cuisine Japanese cuisine
Contains: Pasta Rice
Derived from: Ang-khakhbl
Contains, including ancestors: Rice
Also known as:
Chinese: 红曲米
Chinese (Romanized): hóngqūhóngqū mǐ
English: Red kojic rice
Filipino: AngkakAnka
Japanese: 赤麹
Japanese (Romanized): Red rice kojisekikōji
Wikidata ID: Q1135788
Wikipedia title: Red yeast rice
References:
Wikipedia article: Red yeast rice
Inbound Links
Balao-balao
Burong isda
Char siu
Fermented rice
Fujian red wine chicken
Red fermented bean curd


Unlinked Mentions
Ang-khak
Kue mangkok
Red rice

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