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Red Yeast Rice
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ''koji.''" English language articles favoring Chinese literature sources prefer the translation "red yeast rice." In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monascus Purpureus
''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; , lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mold, corn silage mold, maize silage mold, and rice kernel discoloration. Taxonomy and morphology The sexual state of ''M. purpureus'' is a cleistothecium with a two-layered wall enclosing round, evanescent 8-spored asci, lifted above the substrate on a multihyphal stalk. Ascospores can be heat resistant. The asexual state forms chains of hyaline or brownish chlamydospore-like cells. Physiology and metabolites During growth, ''Monascus'' spp. break down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on type of substrate and other specific factors during culture, such as pH, temperature, and moisture content. However, discoveries of cholesterol-lowering sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Yeast Rice
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ''koji.''" English language articles favoring Chinese literature sources prefer the translation "red yeast rice." In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujian Red Wine Chicken
Fujian red wine chicken () is a traditional dish of northern Fujian cuisine which is made from braising chicken in wine lees made from red yeast rice (see lees (fermentation) ). This dish is traditionally served to celebrate birthdays and served with "long life" noodles misua. See also * List of Chinese dishes * List of chicken dishes This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a ... External links Grandma's Ang Chow (Foochow Red Rice Wine)Red Glutinous Wine Lees Chinese chicken dishes Fujian cuisine {{China-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong Alamang
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Language
Filipino (; , ) is an Austronesian language. It is the national language ( / ) of the Philippines, and one of the two official languages of the country, with English. It is a standardized variety of Tagalog based on the native dialect, spoken and written, in Metro Manila, the National Capital Region, and in other urban centers of the archipelago. The 1987 Constitution mandates that Filipino be further enriched and developed by the other languages of the Philippines. Filipino is only used as a tertiary language in the Philippine public sphere. Filipino, like other Austronesian languages, commonly uses verb-subject-object order, but can also use subject-verb-object order as well. Filipino follows the trigger system of morphosyntactic alignment that is also common among Austronesian languages. It has head-initial directionality. It is an agglutinative language but can also display inflection. It is not a tonal language and can be considered a pitch-accent language and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese New Year
Chinese New Year is the festival that celebrates the beginning of a new year on the traditional lunisolar and solar Chinese calendar. In Chinese and other East Asian cultures, the festival is commonly referred to as the Spring Festival () as the spring season in the lunisolar calendar traditionally starts with lichun, the first of the twenty-four solar terms which the festival celebrates around the time of the Chinese New Year. Marking the end of winter and the beginning of the spring season, observances traditionally take place from New Year’s Eve, the evening preceding the first day of the year to the Lantern Festival, held on the 15th day of the year. The first day of Chinese New Year begins on the new moon that appears between 21 January and 20 February. Chinese New Year is one of the most important holidays in Chinese culture, and has strongly influenced Lunar New Year celebrations of its 56 ethnic groups, such as the Losar of Tibet (), and of China's neighbours, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fujian Cuisine
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as ''xianwei'' (), as well as retaining the original flavour of the main ingredients instead of masking them. Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry. Normally, the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne, and Muscadet) are sometimes aged for a time on the lees (a process known as ''sur lie''), leading to a distinctive yeasty aroma and taste. The lees may be stirred (french: bâtonnage) for uptake of their flavour. The lees are an important component in the making of '' ripasso'', where the leftover lees from Amarone are used to impart more flavour and colour to partially ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaoxing Jiu
Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.TVB show Natural Heritage 天賜良源 episode 1 January 30, 2008. Shaoxing wine exclusive The content of peptides in Shaoxing wine is high; however, their potential taste properties have not yet been studied. Production The traditional method involved manually stirring rice mash with a type of wooden hoe every 4 hours, in order to help the yeast break down the sugars evenly. Known as ''kāipá'' ( 开耙), it was an essential skill to produce wines that were not bitter or sour. Another skill of the winemaker would be to assess the fer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjiu
''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13-18 °C for fortnights. Its alcohol content is typically 8%-20%. ''Huangjiu'' is usually pasteurized, aged, and filtered before its final bottling for sale to consumers. Pasteurisation removes impurities as well as stabilising the aromatic flavour compounds. Maturation process can be complicated but important for the development of the layers of flavours and fragrance. A few brands of premium grade ''huangjiu'' could have been aged for up to 20 years. Although as ''huangjius name may suggest, its colour is typically light yellow and orange, but it can in fact range from clear to brown. Many famous ''huangjiu'' brands use the quality of water involved in the brewing process as a way of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
