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== Beni-koji ==

'''Beni-koji''' (pronunciation: /ˈbeɪniː ˈkoʊdʒiː/) is a type of [[Aspergillus]] fungus, specifically ''[[Aspergillus oryzae]]'' variant, that is used in the production of traditional Japanese fermented foods and beverages. The term "Beni-koji" is derived from the Japanese words "beni" meaning red and "koji" referring to the mold used in fermentation.

=== Etymology ===

The term "Beni-koji" is of Japanese origin. "Beni" (紅) translates to "red" in English, and "koji" (麹) refers to the mold used in the fermentation process. The name is derived from the red coloration of the mold.

=== Usage ===

Beni-koji is used in the production of several traditional Japanese foods and beverages, including [[sake]], [[miso]], and [[soy sauce]]. It is also used in the production of [[red yeast rice]], a food product and dietary supplement known for its potential health benefits.

=== Related Terms ===

* [[Aspergillus oryzae]]: A type of mold used in the production of various fermented foods and beverages.
* [[Fermentation]]: The metabolic process that converts sugar to acids, gases, or alcohol.
* [[Sake]]: A Japanese rice wine made by fermenting rice that has been polished to remove the bran.
* [[Miso]]: A traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae''.
* [[Soy sauce]]: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' molds.
* [[Red yeast rice]]: A type of fermented rice that gets its red color from being cultivated with the mold ''Monascus purpureus''.

[[Category:Medical Dictionary]]
[[Category:Japanese Cuisine]]
[[Category:Fermentation]]
[[Category:Mold]]

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