We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Kinako?

Sara Schmidt
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Japanese cuisine makes frequent use of a flavorful soybean flour known as kinako. Kinako has a very similar flavor to peanut butter. It is commonly utilized in preparing sweets as well as absorbing the fat from fried foods.

Kinako is created by crushing soybeans. The beans are thoroughly toasted before being ground into a fine powder. A healthful flour, it is full of protein and vitamins. These nutrients make it a popular drink mix that may help improve cholesterol levels. People often stir in some kinako for extra flavor and nutrition in their milk, soy milk, or other beverages.

Light golden brown in color, kinako is often used as a topping. Peanut butter lovers might enjoy the soy-based treat on top of or mixed in with ice cream, rice cakes or crackers, frosting, yogurt, custards, and other foods. It can also be used to add texture and thickness to thin foods or in baking for additional flavor. The flour is also low in carbohydrates, making it a possible choice for people who avoid starchy foods for dietary reasons.

The most well-known use of this flour is on the Japanese jelly treats known as mochi, or warabi mochi. These sweet desserts are often sold from treat trucks during the summertime. Mochi rice cakes, such as kinako mochi, also make use of the nutty dust. These confections, typically consumed on New Year's Day for luck, are made with rice, sugar, and soy sauce.

Pancakes can be prepared with kinako as well. This can be accomplished by simply stirring in a 0.25 cup (32 grams) of soy flour into a favorite pancake recipe. Plain yogurt can also be added to simulate the creaminess of peanut butter.

Soy flour may not be readily available in all supermarkets. To purchase kinako, buyers may have to seek out a Japanese or Asian specialty store. Other options include health food shops and Internet sources. It is typically sold in a bag, but butter made from the flour is also available.

Candy made with soy flour can also be purchased from Asian markets. Chocolate snacks, such as chocolate-covered wafers and chewy white chocolate confections, are made with the flour. Caramel flavored candies and small, smooth candies made from matcha, or green tea, and the flour are another popular treat. Homemade candy can also be made by combining kinako with water, sugar, and barley malt or honey.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Sara Schmidt
By Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
Discussion Comments
Sara Schmidt
Sara Schmidt
With a Master's Degree in English from Southeast Missouri State University, Sara Schmidt puts her expertise to use by writing for DelightedCooking, plus various magazines, websites, and nonprofit organizations. She published her own novella and has other literary projects in the works. Sara's diverse background includes teaching children in Spain, tutoring college students, running CPR and first aid classes, and organizing student retreats, reflecting her passion for education and community engagement.
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.