Red yeast rice is used to color a wide variety of food products, including pickled tofu, red rice vinegar, char siu, peking duck, and Chinese pastries that require red food coloring. Traditionally used in the production of several types of Chinese and Japanese Sake, imparting a reddish color to these wines. Although used mainly for its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of the Fujian province of China. Red yeast rice (angkak in Filipino) is also used widely in the philippines to traditionally color and preserve certain dishes like fermented shrimp (bagoong alamang), burong isda (fermented rice and fish), and balao-balao (fermented rice and shrimp).