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- Kinako 100g
PRODUCT INFORMATION
Nutritional Information
Cooking instructions
Allergen Information [28 Items]
PRODUCT INFORMATION
Maeda's Kinako
Since our founding in 1924, we have dedicated ourselves to rice and grains for over a century. Since we began selling rice and grain flours in 1973, we have cultivated a commitment to "flour" that spans more than half a century, and this expertise is poured into this kinako (roasted soybean flour).
Maeda's Kinako is made by slowly roasting whole soybeans, skin and all, in a rotating open-flame roaster.
The deep flavor and natural sweetness, achieved only through time-consuming open-flame roasting, are our hallmark.
The fragrant, rich flavor of this kinako enhances the taste of various Japanese sweets and dishes, such as warabi-mochi, kinako-mochi, and kinako milk.
Nutritional Value of Kinako
Because kinako is made from whole ground soybeans, you can fully enjoy all the nutrients found in soybeans, including protein, dietary fiber, isoflavones, B vitamins, and minerals. It is particularly rich in plant-based protein and dietary fiber, making it an ingredient that is easy to incorporate into your daily diet.
Classic Japanese Sweets with Kinako
Ohagi
Ohagi consists of rice cakes rolled in glutinous rice and generously coated in kinako. As a classic sweet served during the equinox, it’s a perfect way to experience the season.
Abekawa Mochi
A local specialty from Shizuoka, featuring grilled or boiled mochi generously coated in a mix of kinako and sugar. Simple yet highlighting the fragrant goodness of kinako.
Warabi-mochi
Tender, chewy warabi-mochi topped with plenty of kinako. A classic summer Japanese sweet that is exceptionally delicious when chilled. Also delicious drizzled with black honey (kuromitsu).
Western-Style Recipes with Kinako
Kinako Milk
A simple recipe of mixing kinako and honey (or sugar) into milk. Nutritious and perfect for breakfast or a snack. Enjoy hot or cold.
Kinako Vanilla Ice Cream
Simply sprinkle kinako over vanilla ice cream for a special East-meets-West dessert. Pairs perfectly with vanilla—the fragrant kinako complements the sweetness of the ice cream.
Kinako Toast
A quick recipe: just sprinkle kinako and sugar over buttered toast. The fragrant flavor of kinako makes breakfast special.
Kinako Yogurt
A simple recipe of mixing kinako and honey into yogurt. Rich in protein and dietary fiber, it is an easy way to incorporate nutrition into your breakfast.
Kinako & Shiratama Arrangements
Kinako Coconut Shiratama
Shiratama (rice flour dumplings) drizzled with a special syrup made from kinako and coconut milk. The tropical sweetness perfectly matches the fragrant kinako flavor.
Kinako Tofu Shiratama
Healthy shiratama made with tofu and coated in plenty of kinako. A nutritious soybean-on-soybean combination that offers a delightfully soft texture.
How to use Kinako
Kinako can be used all year round in various dishes and desserts. From easy recipes to authentic Japanese sweets, it is versatile and easy to use.
Year-round Kinako Recipes
- Japanese sweets - Ohagi, warabi-mochi, kinako-mochi
- Western sweets - Kinako ice cream, kinako pancakes
- Breakfast - Kinako toast, kinako yogurt
- Baking - Kinako cookies, kinako cake, kinako muffins
- Drinks - Kinako milk, kinako soy milk, kinako cocoa, kinako banana smoothie
Convenient Storage
Comes in a 90g resealable bag so you can use only what you need. Please store in the refrigerator after opening.
Product Details
| Item | Details |
|---|---|
| JAN Code | 4977841002554 |
| Ingredients | Soybeans (Canada) |
| Net Weight | 100g |
| Shelf Life | 11 months from production date |
| Storage Instructions | Store away from direct sunlight, high temperature, and humidity. |
| Nutritional Info (per 100g) |
Energy 450kcal / Protein 36.7g / Fat 25.7g / Carbohydrates 28.5g / -Sugars 10.4g / -Dietary Fiber 18.1g / Salt equivalent 0g |
| Allergen Info | This product contains "soybeans." |
Nutritional Information
Cooking instructions
Allergen Information [28 Items]
This product contains "soybeans" as an ingredient.
Shipping fee: 660 yen
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