Kinako

Kinako, or roasted soybean flour, is a cherished ingredient in Japanese cuisine. Made from finely ground roasted soybeans, some varieties even include the roasted skins for enhanced flavor. The name "kinako" literally translates to "yellow flour" in Japanese, aptly describing its color, which varies depending on the soybeans used. Renowned for its health benefits, kinako is rich in B vitamins and protein, although the protein may be somewhat less digestible compared to that in boiled soybeans.

This versatile flour features prominently in many Japanese dishes, particularly with dango (rice flour dumplings) and wagashi (traditional sweets). Popular dango varieties like ohagi and Abekawa-mochi are often dusted with kinako. It's also an excellent addition to beverages—simply mix it with milk or soy milk for a delightful drink. Another beloved treat, warabimochi, showcases kinako beautifully, providing the sweet with its distinctive coating.