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Containing twice as much protein content as wheat flour, this fine powder is ideal for Japanese cooking or creating Japanese sweet treats. Specially selected soy beans are dried, milled and roasted, to create this golden brown Japanese roasted soy bean flour with a powdery texture.
Traditionally, kinako is made from roasted soy beans, but this one is made from Hokkaido peeled soy beans which gives it a fantastic taste. Traditionally used for making Japanese desserts, adding a toasted, nutty flavour and aroma. It is also great for making mochi (rice cakes) and wagashi (Japanese desserts).
Kinako gives great results for baking bread, cookies and cakes, making smoothies, lattes and ice-cream. Mix with a little sugar or salt according to your taste for a great finishing-touch dusting to desserts. Homemade kinako can be time consuming - so grab some premade and get started on your Japanese baked goods!
Store in a cool, dry place. After opening, reseal the bag tightly and consume within 2 months.
100% Soybean Flour
For allergens, see ingredients in bold
Energy 451 kJ (1887 kcal), Fat 25.7 of which saturates 3.59g, Carbohydrate 28.5g of which sugars 6.1g, Protein 36.7g, Salt 0g
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