red yeast rice
type of fermented rice
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BCE.
In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional Chinese medicine, possibly during the Tang dynasty around 800 CE. Red yeast rice is described in the Chinese pharmacopoeia Ben Cao Gang Mu by Li Shizhen. Use as a dietary supplement in the modern era developed in the late 1970s, after separate researchers were isolating lovastatin from Aspergillus and monacolins from Monascus, the latter being the type of fungus used to make red yeast rice.
