Kinako (黄粉 or きなこ) is roasted soybean flour,[1] a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour". Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336–1573).[2] Kinako means "yellow flour" in Japanese.
Production[edit]
Kinako is produced by finely grinding roasted soybeans into powder.[2][3] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.[3] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.[3] Kinako, being composed of soybeans, is a nutritious topping and source of flavor, containing B vitamins and protein.[3] Compared to boiled soybeans, however, the protein in kinako is not easily digested.[3]
Usage[edit]
Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.[4] Examples include ohagi 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, which is a famous kinako-covered sweet.
See also[edit]
- List of soy-based foods
- Pinole
- Besan
- Matcha, green powder
References[edit]
- ^ "Kinako" [Progressive Japanese-English Dictionary]. Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典]. Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-06-26.
- ^ a b "Kinako". Nihon Kokugo Daijiten (日本国語大辞典) (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
- ^ a b c d e "Kinako". Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
- ^ Wagashi, traditional Japanese confections, also make extensive use of a mixture of kinako and sugar."Kinako". Dijitaru daijisen (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
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