Collection: Soy beans and Kinako

Kinako is a roasted soybean flour, widely used in Japanese cuisine.

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

In Japanese grocery stores, it is found as a fine powder, sometimes combined with matcha to vary the flavors.

Kinako originates from 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 on mochi, wagashi (Japanese sweets), and other desserts.

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

• Kinako is a roasted soy flour, which gives it a golden color and a slightly sweet, toasted flavor, similar to peanut. Thanks to this roasting, it is ready to be consumed without cooking and is often used in Japanese desserts, such as mochi, cakes, or drinks.
  
• Regular soy flour, on the other hand, is usually made from raw or simply dried soybeans. It has a more neutral taste and is mainly used as an ingredient in culinary preparations, especially in baking and organic cooking for its plant-based proteins.

Japanese Pastries and Sweets

• Mochi: Kinako is often sprinkled on mochi to give them a roasted flavor and a sweet touch.
• Warabi mochi: A starch jelly covered with kinako and kuromitsu syrup (Japanese black sugar).
• Dorayaki and pancakes: Mixed with honey or sugar, it adds a gourmet touch to crepes and pancakes.

Dishes and Snacks

• Warm rice: A bit of kinako mixed with sugar and salt gives the rice an original flavor.
• Toasts and yogurts: Sprinkled on toast with honey or added to yogurt for a protein-rich snack.
• Ice creams and dairy desserts: Enhances ice creams, puddings, and warm 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 and roasted notes.
• Smoothies and coffee: Adds a protein boost and a nutty flavor to morning drinks.

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

It also contains calcium, which contributes to bone health and the prevention of osteoporosis.

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

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

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