Collection: Kinako roasted soy powder

Kinako is roasted soy flour, widely used in Japanese cuisine.

This slightly sweet-tasting product with peanut notes is appreciated for its high protein content 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 available as a fine powder, sometimes combined with matcha for a variety of flavors.

Kinako has its origins in Japan, where it has been used for centuries in traditional cooking.

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

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

• Kinako is roasted soy flour, giving it a golden color and a slightly sweet, roasted, peanut-like flavor. Thanks to this roasting process, it is ready to eat without cooking, and is often used in Japanese desserts such as mochi, cakes or drinks.
  
• Classic soy flour, on the other hand, is generally made from raw or simply dried soybeans. It has a more neutral taste and is mainly used as an ingredient in culinary preparations, particularly in bakery and organic cooking, for its vegetable proteins.

Japanese pastries and sweets

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

Dishes and snacks

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

Beverages

• Kinako milk: Mixed with hot or cold milk, it offers a nourishing plant-based alternative.
• Matcha and kinako: The perfect duo for a Japanese drink with sweet, toasty notes.
• Smoothies and coffee: Add a touch of protein and a nutty taste to morning drinks.

Kinako, or roasted soy flour, is an ingredient with numerous health benefits. Rich in vegetable proteins, it is an excellent source of nutrients, particularly for vegetarians and athletes looking for a natural source of amino acids.

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

Thanks to its fiber content, kinako aids digestion, helps regulate intestinal transit and provides a satiating effect, 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 (LDL) levels and protect the heart.

Its natural phytoestrogens can also play a role in hormonal balance, notably by alleviating certain symptoms associated with menopause, such as hot flushes or fatigue. Finally, its combination of carbohydrates and proteins makes it an energizing 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 and pastries to desserts and Japanese dishes.