roasted soybean flour
Kinako (黄粉 or きなこ) is toasted soybean flour. It is commonly used in Japanese cuisine.
Kinako itself is not sweet, but people often add sugar into kinako and coat the mixed-one to wagashi (Japanese sweets), for example Warabimochi.
The use of kinako was recorded during the Yayoi period from 300 BC to 300 AD.
- ↑ Andoh, Elizabeth. (2012). Washoku: Recipes from the Japanese Home Kitchen, p. 14.
- ↑ Shurtleff, William and Akiko Aoyagi (2009). History of Miso, p. 772.