Kinako is a tasty, nutty, confectionary flour made from grinding slow-roasted soybeans. It's most often enjoyed as a topping on confectionary style mochi and dango with a drizzle of kuromitsu. I often enjoy it with boiled mochi at home. I just boil some mochi, put it on a plate and bury it in kinako flour and drizzle with kuromitsu (1 part kokuto: 1 part sugar: 1 part water gently warmed). You usually use quite a bit of kinako when you eat it this way. You can look up videos on kinako warabi mochi and you'll see what I mean. Once you try it, you'll see why because it's delicious!!

Using kinako adds a savory, nutty, warm, and toasty component to otherwise sweet desserts. One way I like to think of it is using it anywhere I might consider using peanut butter, peanut flour, crushed peanuts, or almonds. Modern cooks have been using it in everything from cookies, muffins, bread, pancakes, smoothies, and ice cream! Kinako is nutritious too, with protein, mineral, and fiber content.

Vegan, gluten-free.

Ingredients: Soybean.