Kinako

Usage of the word kinako appeared in Japanese cookbooks from the late Muromachi period (1336–1573).^[3]

An early record of the word comes from the text Sōtan Chakai Kondate Nikki (Sōtan's Tea Ceremony Cookery Menu Diary), written in 1587 by Sen no Sōtan, a tea ceremony master.^[4]

Kinako is produced by finely grinding roasted soybeans into powder.^[3][5] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.^[5] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.^[5]

Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.^[6] Examples include ohagi and Abekawa-mochi. Kinako, when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet.

• 
  Kurumimochi (rice cake) covered in kinako
• 
  Kuzumochi with kinako
• 
  Kusa mochi covered in kinako
• 
  Dango (rice flour dumplings) covered in kinako
• 
  Dango with kinako

Being composed of soybeans, kinako is a nutritious topping and source of flavor, containing B vitamins and protein.^[5] Compared to boiled soybeans, however, the protein in kinako is not easily digested.^[5]

• List of soy-based foods
• Pinole
• Besan
• Matcha, green tea powder