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.
きな粉 （きなこ / Kinako）
Roasted soybean powder
Category
Others
Main Ingredient
Beans & Tofu
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.
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