きな粉 （きなこ / Kinako）
Roasted soybean powder
- Category
- Others
- Main Ingredient
- Beans & Tofu
A fragrant powder made from roasted soybeans, commonly used in Japanese sweets like mochi. Rich in plant protein and minerals, it’s now recognized as a Japanese superfood.
When / How to Eat
Sprinkled over mochi, dango, toast, or yogurt. Often mixed with sugar to make a sweet topping.
Cultural Background
Popularized during the Edo period as a common sweetener for the people, kinako became a key part of wagashi culture. Today, it’s appreciated for its nutritional value.
Cautions
Sensitive to humidity; store in an airtight container to preserve its aroma.