kinako
Sign in to saveKinako ( or "yellow flour") is roasted soybean flour, used in Japanese cuisine. In English, it is usually called "roasted soy flour". Kinako is mostly used as a topping to flavor rice cakes like mochi.
Key facts
- Food.name
- Kinako
- Food.image
- Soy powder.jpg
- Food.image_size
- 300px
- Food.caption
- Kinako, or roasted soybean flour
- Food.country
- Japan
- Food.main_ingredient
- Soybeans
via Wikipedia infobox
Wikidata facts
- Subclass of
- flour
- Part of
- Japanese cuisine
- Country of origin
- Japan
- Image
- Soy powder.jpg
Show 1 more fact
- Commons category
- Soy powder
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
7 sectionsContents
- History
- Production
- Usage
- Nutrition
- See also
- References
- External links
Kinako ( or "yellow flour") is roasted soybean flour, used in Japanese cuisine. In English, it is usually called "roasted soy flour". Kinako is mostly used as a topping to flavor rice cakes like mochi.
== History == Usage of the word kinako appeared in Japanese cookbooks from the late Muromachi period (1336–1573).
Excerpted from Wikipedia’s “kinako” article, available under the CC BY-SA 4.0 licence.