Red Yeast Rice (Hong Qu Mi)
チャーシューが赤い秘密！お肉をルビー色に染める「魔法の発酵米」
Description
Rice fermented with red yeast and dried. The most crucial natural coloring spice in Chinese cuisine for 'dyeing meat bright red'. The 'appetite-crazing red glaze' of Peking Duck sauce, Cantonese Char Siu, and Hong Shao Rou are all thanks to this rice.
Classification: Everyone, Spice, Fermented Food, Red Yeast Rice, Colorant, Red, Char Siu, Peking Duck
Shops selling Red Yeast Rice (Hong Qu Mi)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice(Fermented with Monascus purpureus)
Instructions
- [Typical Uses]
- [Coloring Char Siu]: Mix powdered red yeast rice into the char siu marinade.
- Add a small amount to the pot when braising pork (Hong Shao Rou) to dye the meat a vivid reddish-brown.
- Raw material for Red Fu Ru (red fermented tofu).
Learn more Substitutes, pairings, tips
Key spices
Almost no taste、but has a faint fermented sweet aroma like Amazake or sake lees
Substitutes at Japanese supermarkets
(Can substitute color with food coloring, but lacks the unique Amazake-like fermented aroma)
Pairing
Cantonese Char Siu / Braised Pork / Peking Duck
Trivia
Introduced to Okinawa, it became the source of 'Tofuyo's' red color. Recently gaining global attention as a health food to lower cholesterol.
Eating tips & etiquette
Not eaten raw; added to braising liquids or powdered into marinades. Ancient Chinese biotechnology that vividly dyes meat using natural power without artificial food coloring.
Allergen
None