Japanese: きなこ
Kinako is made from soybeans, the same beans used to make tofu, miso, and soy sauce.
The soybeans are roasted and then ground into a fine powder.
The result is a golden-beige flour with a gentle, nutty aroma.
Kinako is commonly sprinkled over traditional Japanese sweets, especially mochi and warabi mochi.
It can also be mixed with sugar, added to yogurt, or enjoyed in drinks.
Its gentle roasted flavor pairs particularly well with kuromitsu, a rich Japanese dark sugar syrup.
