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, 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 dry, cool, dark place.