kinako

Kinako is roasted soybean flour, a pale brown powder used as a flavoring and topping in Japanese cuisine. It is made by roasting soybeans and grinding them into a fine meal, sometimes defatted to reduce fat content. The aroma is nutty and slightly sweet, and the powder blends well with both sweet and savory dishes.

Culinary uses: It is commonly used to coat mochi and dango, typically mixed with sugar to form kinako sugar. It is also sprinkled over warabi mochi, ice cream, and other wagashi, and can be incorporated into batters, fillings, and pastries.

Nutrition: Kinako is relatively high in protein and dietary fiber for a flour and contains isoflavones and minerals such as calcium. The fat content varies depending on whether the product is defatted, making some varieties lower in fat than others.

Storage and availability: Store kinako in a cool, dry place in an airtight container. After opening, keep away from heat and moisture. Because kinako contains soy oil, it can go rancid, so refrigeration extends shelf life and helps maintain aroma.

History and context: Kinako has a long history in Japan and is a common ingredient in wagashi, the traditional sweets that accompany mochi, dango, and other confections. It remains widely used today in both traditional desserts and contemporary desserts across East Asia.