Kinako Roasted Soybean Powder

Description

Kinako is nothing more than roasted soya flour. It is produced by the Namisato Company from peeled soybeans from Hokkaido, the northernmost of the (large) Japanese islands.

The effect on the palate is that of a melting, fragrant powder with a naturally sweet, peanut-like taste. The roasting process also adds subtle toasted notes, for a product that is ultimately reminiscent of buckwheat.

Namisato Company, based in Sano (Tochigi Prefecture, about a hundred kilometres north of Tokyo), made its name with confectionery, a post-war sweet for many Japanese. After the boom years, the company, which also respects nature and tradition, specialised in the production of rice flour, sesame flour and the processing of soybeans… from which kinako is made.

Use:

Kinako is an experiment that needs to be tried again and again. In Japan, it is usually sprinkled on desserts: mochi (especially the warabi version), dango and also kakigori ice cream, accompanied by anko (red bean paste). As it goes well with dairy products, it’s ideal in yoghurts or in the preparation of custards and other cooked creams (brûlées, catalanes, etc.). It also works well in biscuits and cakes, giving them a subtle toasted flavour.

Storage:

Store in an airtight bag in a cool, dry place away from light.

Ingredients:

100% Soya

Shelf life:

12 months