Red Yeast Rice, Red Koji and Beni Koji, are the same thing. It is a highly valued product, because it has several active ingredients called “monacolin compounds”, a series of substances that inhibit cholesterol synthesis.
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; It has also been used to produce “tofuyo” (Okinawa-style fermented tofu) in Japan since the 18th century.
Monacolin K (lovastatin) has cholesterol-lowering effects, so red yeast rice has much potential as a medicinal food.
