Kinako (黄粉 or きなこ "yellow flour") is roasted soybean flour, used in Japanese cuisine. [1] In English, it is usually called "roasted soy flour". Kinako is mostly used as a topping to flavor rice cakes like mochi. [2]

Aug 3, 2021 · Kinako, either unsweetened or sweetened, may be used to garnish ice cream, shaved ice, or other frozen treats to change the "mood" of the dessert. The addition of kinako adds a savory, warm, and nutty character to an otherwise sweet dessert.

Jun 21, 2015 · Kinako is roasted soybean flour that has a sweet taste and powdery texture. It's a common ingredient and topping for Japanese desserts . Kinako isn't as sweet as refined sugar.

Jul 23, 2023 · Kinako, also known as roasted soybean powder, is a classic condiment used in wagashi for coating traditional Japanese sweets. As the soybeans slowly roast, their natural sugars caramelize, unlocking a delicate, nutty flavor reminiscent of toasted hazelnuts.

In Japan, kinako is a soybean flour used as a healthier, low-carb alternative to all-purpose flour. Adding kinako to bread, smoothies, and other dishes also affords you many of the health benefits of soybeans.

Feb 26, 2025 · Kinako powder is a roasted soybean flour widely used in Japanese cuisine. It is used in various Japanese dishes, both sweet and savory. The nutty yellow powder is sprinkled over traditional Japanese sweets, such as Daifuku, Warabi Mochi, Dango, and Ohagi.

Dec 19, 2024 · Kinako (which translates to “yellow flour”) is Japanese roasted soybean flour. Kinako tastes similar to peanut butter and is widely available in Asian grocery stores.

Kinako is a yellow flour made by grinding roasted soybeans. It is a low-carb alternative to all-purpose flour used in several baked goods. Heating soybeans reduces toxic substances, removes the unique odor of soybeans, and adds fragrance, making it easier to eat. However, its taste is different from the savory taste of soybeans.

Feb 26, 2024 · Kinako (きな粉) is a roasted soybean powder widely used in Japanese savory and sweet recipes. The nutty powder is mixed with lightly blanched or simmered vegetables or sprinkled over traditional Japanese sweets, such as Daifuku, Warabi Mochi, Dango, and Ohagi.

Kinako is roasted soybean powder and is seen a lot in desserts, but can also be used in baking and more savory dishes as well. It’s often used in mochi as a dusting or a filling, and has a flavor that reminds me a bit of peanut butter.