Kinako

Kinako (黄粉 or きなこ) is toasted soybean flour. It is commonly used in Japanese cuisine.[1]

Kinako

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
  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.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.