Red Yeast Rice Paste (Vinasse)
お肉が真っ赤に染まる旨味爆弾！天然の「紅麹」が生み出す発酵ペースト
Description
'Hongzao' (a type of sake lee) made by fermenting steamed rice with red yeast. A traditional seasoning with vibrant red color, unique fruity aroma, and the effect of breaking down protein to draw out umami.
Classification: For Adults,Fermented Condiment,Natural Red Coloring
Shops selling Red Yeast Rice Paste (Vinasse)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Red yeast rice
- Steamed rice
- Salt
- Wine
Instructions
- [Usage Secret]
- [Hongzao Rou (Fried Pork)] Marinating pork belly overnight in Hongzao, soy, five-spice, and garlic before frying yields a supreme fried pork: vibrant red/crispy outside, remarkably soft inside.
- [Ba-wan Filling] The authentic Changhua style seasons the pork filling with Hongzao.
- [Hongzao Eel] Used as the marinade for Keelung's famous fried eel (or moray eel).
Learn more Substitutes, pairings, tips
Key spices
Fruity、sweet fermented aroma unique to red yeast rice
Substitutes at Japanese supermarkets
Japanese Red Miso (flavor entirely different, color sub only)
Pairing
Hongzao Rou, Hongzao Eel, Changhua Ba-wan
Trivia
[For Adults] While 'Red Yeast Rice' is noted for lowering cholesterol, it's been used historically in Taiwan to tenderize and preserve meat. Sold in glass jars labeled 'Hongzao' in Shin-Okubo Chinese supers. Mastering this deep 'fermented red'—distinct from ketchup red—makes you pro-level.
Eating tips & etiquette
[Unique Eating] Hardcore Taiwan fans drizzle the 'red oil' skimmed from Hongzao-braised meat over noodles or rice to enjoy the aroma and color!
Allergen
None