Red Rice Koji Colonized Petri Dish (Monascus purpureus)

Red rice koji colonized Petri — Monascus purpureus

A colonized Petri dish of Monascus purpureus, the fungus used to ferment rice into red rice koji (hongqu, angkak). Used in East Asian cooking for colour, flavour and rice-wine ferments. This is a fermentation culture, not a mushroom that fruits on wood or grain spawn.

What you receive

• One colonized Petri dish of Monascus purpureus (red rice koji)
• Culture on agar, produced in our laboratory in Italy
• Species label: Koji Red Rice / Monascus purpureus

How it is used

Transfer from the plate onto steamed rice under clean conditions. Red rice koji typically colours over several days at about 27–32 °C with gentle aeration so the grains do not clump. The fermented rice is a culinary ingredient, not a fruiting mushroom.

This dish is a laboratory starter. It is not a finished packet of red yeast rice for cooking as-is.

Storage

Keep refrigerated until use. Culinary fermentation culture. Packed and shipped from Mercato San Severino, Italy. Processing 1–3 days.