noun
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: 紅麹黴
ベニコウジは紅麹菌とも呼ばれ、発酵食品に使われる。
Monascus purpureus, also called benikōji-kin, is used in fermented foods.
This supplement contains red yeast mold.
Synonymous; 紅麹黴 explicitly includes 黴 (mold), while ベニコウジ is a shorter common name for the same species.
From 紅 (beni, 'crimson') + 麹 (kōji, 'mold used in fermentation'), referring to the reddish color of this koji mold.