Kinako is a slightly sweet flour made from toasted and crushed soybeans. This flour is a healthier, low-carb alternative to regular flour, suitable for those needing to avoid starchy foods or following a low-carb diet. It’s highly popular as a dessert topping and is used to make everything from cookies, cakes, and pastries to a variety of sweets and confectionery. Moreover, it can be mixed into milk, fruit smoothies, or other healthy beverages due to its vitamin and mineral content.
Kinako and its Characteristics
Once you taste a bit of Kinako on top of mochi, ice cream, baked in a cookie, or a piece of candy, you’ll want to stock up on this special soybean flour. Unlike many soybean flours made from common beige-colored soybeans, this premium Kinako is made from 100% black soybeans. These larger soybeans aren’t just a bit healthier and sweeter but also deliver a slightly sweet taste akin to peanut butter.
Uses and Versatility of Kinako
In Japan, Kinako is a popular dessert topping, but its versatility goes beyond that. It’s used to make a wide range of baked goods and sweets, from cookies to cakes and an assortment of treats. Moreover, it can be added to buttered toast, yogurt, and other foods to give them a special twist. It can also be mixed with milk or fruit smoothies to add a nutritional boost due to its numerous vitamins and minerals.
Ingredients: Black Soybean.
Made in Japan.
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