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''Kinako'' ( or ) is roasted soybean flour, a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour". More precisely it is "roasted whole soy flour". Usage of the word ''kinako'' appeared in cookbooks from the late Muromachi period (1336–1573). ''Kinako'' means "yellow flour" in Japanese.
''Kinako'' is widely used in Japanese cooking, but is strongly associated with '' dango'' and '' wagashi''. ''Dango'',
History of Roasted Whole Soy Flour (Kinako), Soy Coffee, and Soy Chocolate (2012)
Archived 2013 Soy-based foods Japanese cuisine Food powders
''Kinako'' ( or ) is roasted soybean flour, a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour". More precisely it is "roasted whole soy flour". Usage of the word ''kinako'' appeared in cookbooks from the late Muromachi period (1336–1573). ''Kinako'' means "yellow flour" in Japanese.
Production
''Kinako'' is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ''kinako'' retain the roasted skin. Yellow soybeans produce a yellow ''kinako'', and green soybeans produce a light-green product. ''Kinako'', being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein. Compared to boiled soybeans, however, the protein in ''kinako'' is not easily digested.Usage
''Kinako'' is widely used in Japanese cooking, but is strongly associated with '' dango'' and '' wagashi''. ''Dango'', dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
s made from ''mochiko'' ( rice flour), are commonly coated with ''kinako''. ''Wagashi'', traditional Japanese confections, also make extensive use of a mixture of ''kinako'' and sugar. Examples include ''ohagi
is a wagashi (Japanese confection) made with glutinous rice, regular rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste ( red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, a ...
'' and ''Abekawa-mochi''. ''Kinako'', when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi
is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in ''kinako'' ( sweet toasted soybean flour). It differs from true ''mochi'' made from glutinous rice. It is popular in the summertime, especially in t ...
, which is a famous kinako-covered sweet.
See also
* List of soy-based foods * Pinole *Besan
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
* Matcha, green powder
References
External links
{{commonscat, Soy powderHistory of Roasted Whole Soy Flour (Kinako), Soy Coffee, and Soy Chocolate (2012)
Archived 2013 Soy-based foods Japanese cuisine Food powders