Recipe notes
Recipe tips :
- This pastry is ideal for sweet tarts, but you can also adapt it for savoury tarts by replacing the powdered sugar with salt.
- If you want an even stronger taste of kinako, feel free to add a little more (in small dabs).
- The dough can be prepared in advance and stored in the fridge for 2-3 days, or even frozen for later.
- You can add a tablespoon of yuzu powder or matcha. This will add a subtle lemony flavor or a beautiful green color to your dough.
- This dough can be transformed into a savory version for a vegetable tart or quiche. Simply replace the powdered sugar with salt and add herbs such as shiso or rosemary to the dough for added freshness.
- It goes particularly well with exotic fruit fillings such as mango, pear or even persimmon, for an original sweet touch. You can also try fillings such as matcha cream or dark chocolate ganache, for a perfect marriage of sweetness and Japanese flavor.
- If you don't want to make a pie, you can also use this dough to make shortbread or cookies! Simply roll out the dough and cut out shapes with cookie cutters. These little cookies are sure to be a hit at a tea party.
What is kinako?
Kinako is a roasted soy flour, a staple ingredient in Japanese cuisine, which adds a mild, slightly nutty flavor. Unlike ordinary soy flour, kinako is made by roasting soybeans, which gives it a finer texture and richer flavor.
In addition to its delicious flavor, kinako is also highly nutritious. It's rich in vegetable protein, fiber, vitamins and minerals such as calcium and iron. That's why it's often used in traditional Japanese desserts, such as mochi (sticky rice cake), dango (rice dumplings) or even warabi mochi with kinako where it coats the mochi with a delicious coating.
Kinako can be used in a variety of sweet and savory preparations. It can also be used as a seasoning to sprinkle over fruit, yoghurt or in drinks such as soy kinako latte.
