Collection: Soy beans and Kinako

Kinako is a flour made from roasted soybeans, widely used in Japanese cuisine.

This product, with its slightly sweet taste and peanut notes, is appreciated for its richness in protein and nutritional benefits. It is commonly used to sprinkle over mochi and Japanese desserts, or even mixed with milk for a comforting drink.

In Japanese grocery stores, it is available as a fine powder, sometimes combined with matcha to create different flavors.

Kinako originated in Japan, where it has been used for centuries in traditional cuisine.

It was already consumed during the Edo period (1603-1868), notably as a source of plant-based protein. It was often sprinkled over mochi, wagashi (Japanese pastries), and other desserts.

The main difference between kinako and regular soy flour lies in the manufacturing process and taste.

• Kinako is a roasted soybean flour, which gives it a golden color and a slightly sweet, toasted flavor reminiscent of peanuts. Thanks to this roasting, it is ready to eat without cooking and is often used in Japanese desserts, such as mochi, cakes, and beverages.
  
• Regular soy flour, on the other hand, is generally made from raw or simply dried soybeans. It has a more neutral flavor and is mainly used as an ingredient in culinary preparations, particularly in baking and health-conscious cooking for its plant-based protein.

Japanese pastries and sweet treats

• Mochi: Kinako is often sprinkled over mochi to give them a roasted flavor and a touch of sweetness.
• Warabi mochi: A starch jelly covered with kinako and kuromitsu syrup (Japanese brown sugar).
• Dorayaki and pancakes: Mixed with honey or sugar, it adds a delicious touch to crêpes and pancakes.

Dishes and snacks

• Hot rice: A little kinako mixed with sugar and salt gives rice an original flavor.
• Toast and yogurt: Sprinkle it over toast with honey or add it to yogurt for a protein-rich snack.
• Ice cream and dairy desserts: Enhances ice cream, puddings, and hot milk.

Drinks

• Kinako milk: Mixed with hot or cold milk, it offers a nourishing plant-based alternative.
• Matcha and kinako: A perfect duo for a Japanese drink with sweet, roasted notes.
• Smoothies and coffee: Adds protein and a nutty flavor to morning drinks.

Kinako, or roasted soybean flour, is an ingredient with numerous health benefits. Rich in plant-based protein, it is an excellent source of nutrients, particularly for vegetarians and athletes seeking a natural supply of amino acids.

It also contains calcium, which contributes to bone health and helps prevent osteoporosis.

Thanks to its fiber content, kinako supports digestion, helps regulate intestinal transit, and provides a feeling of fullness, which can be beneficial as part of a balanced diet. It is also recognized for its cardiovascular health benefits, as the isoflavones it contains help reduce bad cholesterol levels (LDL) and protect the heart.

Its natural phytoestrogens may also play a role in hormonal balance, particularly by alleviating certain symptoms associated with menopause, such as hot flashes and fatigue. Finally, its combination of carbohydrates and protein makes it an energy-boosting food, ideal for breakfast or before physical activity.

Gluten-free, kinako is an appealing alternative to traditional flours and can be incorporated into many recipes, from drinks and pastries to desserts and Japanese dishes.