Kinako
roasted soybean flour From Wikipedia, the free encyclopedia
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Kinako (黄粉 or きなこ) is toasted soybean flour. It is commonly used in Japanese cuisine.[1]
Kinako itself is not sweet, but people often add sugar into kinako and coat the mixed-one to wagashi (Japanese sweets), for example Warabimochi.
History
The use of kinako was recorded during the Yayoi period from 300 BC to 300 AD.[2]
References
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