Description Kinako… what is it? Well, it’s nothing more and nothing less than roasted soybean flour. On the palate, it’s a melt-in-your-mouth, fragrant powder with a naturally sweet taste, similar to peanuts. The roasting process also adds subtle toasted notes, resulting in a product that ultimately resembles buckwheat. Usage: Kinako is an experience worth trying, and one you can enjoy in countless ways. In Japan, it’s typically sprinkled on desserts: mochi (especially the warabi variety), dango, and also kakigori shaved ice, served with anko (red bean paste). Because it pairs well with dairy products, it’s a great addition to yogurt, or for making flans and other baked custards (crème brûlée, Catalan custard, etc.). It also works well in cookies or biscuits, where it adds a subtle roasted touch. Storage: Keep in an airtight bag in a cool, dry place, away from light. Ingredients: 100% soy Shelf life: 2 months after opening.
