Monascus purpureus; red yeast mold; ang-khak
A species of mold used in fermentation, especially for making red yeast rice and traditional Asian foods. The term is technical but may appear in food contexts.
See also: ベニコウジカビ
Monascus purpureus, also called benikōji-kin, is used in fermented foods.
This supplement contains red yeast mold.
Katakana spelling is common for this mold species; usually written in kana.
Kanji spelling exists but is rarely used; the katakana form is strongly preferred.
From 紅 (beni, 'crimson') + 麹 (kōji, 'mold used in fermentation'), referring to the reddish color of this koji mold.