{"product_id":"piastra-petri-koji-riso-rosso-monascus-purpureus-colonizzata","title":"Red Rice Koji Colonized Petri Dish (Monascus purpureus)","description":"\u003ch2\u003eRed rice koji colonized Petri — Monascus purpureus\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhat you receive\u003c\/h3\u003e\n\u003cul\u003e\u003cli\u003eOne colonized Petri dish of Monascus purpureus (red rice koji)\u003c\/li\u003e\u003cli\u003eCulture on agar, produced in our laboratory in Italy\u003c\/li\u003e\u003cli\u003eSpecies label: Koji Red Rice \/ Monascus purpureus\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch3\u003eHow it is used\u003c\/h3\u003e\n\u003cp\u003eTransfer 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.\u003c\/p\u003e\n\u003cp\u003eThis dish is a laboratory starter. It is not a finished packet of red yeast rice for cooking as-is.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep refrigerated until use. Culinary fermentation culture. Packed and shipped from Mercato San Severino, Italy. Processing 1–3 days.\u003c\/p\u003e","brand":"Fungaia","offers":[{"title":"Default Title","offer_id":60000475480389,"sku":"FUNGAIA-PETRI-KOJI-REDRICE","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2707\/1557\/files\/0_f70f418f-ad56-4837-a8c2-a54fbbcaf224.jpg?v=1793379102","url":"https:\/\/www.fungaia.it\/en\/products\/piastra-petri-koji-riso-rosso-monascus-purpureus-colonizzata","provider":"Fungaia","version":"1.0","type":"link"}