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Our company handles "red koji," which is made by cultivating red koji mold on steamed grains such as rice, resulting in a vibrant red color compared to regular koji. Red koji has been used as an ingredient in fermented foods like sake for a long time and is an essential ingredient in the production of "tofu you" in Okinawa. Additionally, in China, Taiwan, and Okinawa, it has been utilized in foods expected to have health benefits, making it a well-experienced ingredient in culinary practices. [Overview] ■ Cultivated red koji mold on grains such as rice ■ Used in the production of red wine, old wine, and red fermented tofu in China and Taiwan ■ Also used in Chinese medicinal cuisine *For more details, please download the PDF or feel free to contact us.
