8. FMS productions

8.1 Food products

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8.1.1 Far Eastern products

For most of these products, the solid fermentation stage is the first step before the final product. The product obtained after this stage is systematically called "koji". It is rarely used as is, with the exception of certain cases such as ang-kak, which gives a highly coloured rice ranging from golden yellow to bright red, depending on the different strains of Monascus used. The resulting koji is used directly as a food colorant. In other cases, such as sake or shoyu,...