Kinako
Lua error in Module:Unicode_data at line 293: attempt to index local 'data_module' (a boolean value). 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]
Kinako Media
Dango (a type of Japanese sweet) covered in roasted soybean flour
References
- ↑ Andoh, Elizabeth. (2012). Washoku: Recipes from the Japanese Home Kitchen, p. 14.
- ↑ Shurtleff, William and Akiko Aoyagi (2009). History of Miso, p. 772.