Beni-koji is made by culturing Monascus mold species on grains such as rice. Popular for its natural red color, the ingredient is found in "tofuyo" Okinawan-style fermented tofu, as well as in a ...

Yet the first public announcement did not come until March 22. Beni kōji is rice fermented with monascus purpureus, a species of reddish-purple mould. While advertised as a health supplement for ...

Monascus pigments, derived from the fermentation of the Monascus genus of fungi, have been utilized for centuries in food and traditional medicine. These natural pigments are favored over ...