Kinako

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Soy powder
Kinako dango in Isezakicho

Kinako (黄粉 or きな粉) is a traditional Japanese ingredient made from roasted soybeans that are ground into a fine powder. It is commonly used in Japanese cuisine, particularly in wagashi (Japanese sweets) and as a topping for various dishes.

History[edit | edit source]

Kinako has been used in Japan for centuries, with its origins tracing back to the Nara period (710-794 AD). It was initially used as a food preservative and later became a popular ingredient in sweets and snacks.

Production[edit | edit source]

The production of kinako involves roasting whole soybeans until they are golden brown. The roasted soybeans are then ground into a fine powder. The quality of kinako can vary depending on the type of soybeans used and the roasting process.

Culinary Uses[edit | edit source]

Kinako is a versatile ingredient used in various Japanese dishes. Some common uses include:

  • Mochi: Kinako is often sprinkled on top of mochi, a type of rice cake, to add flavor and texture.
  • Dango: These rice flour dumplings are sometimes coated with kinako.
  • Warabimochi: A jelly-like confection made from bracken starch, often served with kinako and kuromitsu (black sugar syrup).
  • Kinako milk: A beverage made by mixing kinako with milk and sweeteners.

Nutritional Value[edit | edit source]

Kinako is rich in protein, dietary fiber, and various vitamins and minerals. It is considered a healthy addition to the diet, particularly for those looking to increase their protein intake.

Cultural Significance[edit | edit source]

Kinako holds a special place in Japanese culture, often associated with traditional festivals and celebrations. It is a common ingredient in New Year dishes and other festive foods.

Related Pages[edit | edit source]

Categories[edit | edit source]



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