Beni-koji
Beni-koji
Beni-koji (pronunciation: /ˈbeɪniː ˈkoʊdʒiː/) is a type of Aspergillus fungus, specifically Aspergillus oryzae variant, that is used in the production of traditional Japanese fermented foods and beverages. The term "Beni-koji" is derived from the Japanese words "beni" meaning red and "koji" referring to the mold used in fermentation.
Etymology
The term "Beni-koji" is of Japanese origin. "Beni" (紅) translates to "red" in English, and "koji" (麹) refers to the mold used in the fermentation process. The name is derived from the red coloration of the mold.
Usage
Beni-koji is used in the production of several traditional Japanese foods and beverages, including sake, miso, and soy sauce. It is also used in the production of red yeast rice, a food product and dietary supplement known for its potential health benefits.
Related Terms
- Aspergillus oryzae: A type of mold used in the production of various fermented foods and beverages.
- Fermentation: The metabolic process that converts sugar to acids, gases, or alcohol.
- Sake: A Japanese rice wine made by fermenting rice that has been polished to remove the bran.
- Miso: A traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae.
- Soy sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
- Red yeast rice: A type of fermented rice that gets its red color from being cultivated with the mold Monascus purpureus.
External links
- Medical encyclopedia article on Beni-koji
- Wikipedia's article - Beni-koji
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