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
- Image
- Soy powder.jpg
Show 1 more fact
- Commons category
- Soy powder
Sources (2)
via Wikidata · CC0
~2 min read
Article
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).
Connections
soybean
Entity
Japan
Country
protein
Entity
International Standard Book Number
Entity
Japanese cuisine
Entity
vitamin B
Entity
soy milk
Entity
mochi
Entity
Japanese tea ceremony
Entity
matcha
Entity
Muromachi period
Entity
rice flour
Entity
dango
Entity
dumpling
Entity
wagashi
Entity
besan
Entity
botamochi
Entity
warabimochi
Entity
rice cake
Entity
Kusa mochi
Entity