About
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 BC.
Aroma profile
Derived from this ingredient’s flavor compounds
0×2
Flavor compounds
2 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Research Evidence
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.