 Kinako, or roasted soybean flour | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Soybeans |
Kinako (黄粉 or きなこ "yellow flour") is roasted soybean flour, used in Japanese cuisine.[1] In English, it is usually called "roasted soy flour". Kinako is mostly used as a topping to flavor rice cakes like mochi.[2]
- ^ "Kinako" [Progressive Japanese-English Dictionary]. Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典]. Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-06-26.
- ^ Ishige, Naomichi (2011). History Of Japanese Food. Routledge. p. 257. ISBN 9781136602559.