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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 Warabi-mochi.


The use of kinako was recorded during the Yayoi period from 300 BC to 300 AD.[2]


  1. Andoh, Elizabeth. (2012). Washoku: Recipes from the Japanese Home Kitchen, p. 14.
  2. Shurtleff, William and Akiko Aoyagi (2009). History of Miso, p. 772.