Japan's unique soybean flour. This is a popular powder that is also used in Japanese sweets.

There is something called soybean flour that is original to Japan. It is often blended with sugar and used in Japanese sweets. It has many fans because it tastes so good that you can't believe it's made from soybeans. Although sugar-free is rare, it can also be used as soy protein.

Personally, I find it delicious when mixed with milk and honey.

Kinako is a traditional Japanese food ingredient, mainly made from roasted and powdered soybeans. It has a long history and is said to have existed as early as the Heian period. It was originally a favorite ingredient among the nobility, but over time it spread to the common people and is now popular throughout Japan.

Health Benefits of Kinako

• High in Protein and Dietary Fiber: Kinako is rich in protein and dietary fiber, contributing to overall health.
• Abundant in Vitamins and Minerals: Provides an efficient way to intake essential vitamins and minerals.
• Rich in Isoflavones: Especially beneficial for women's health.
• Improves Cholesterol Levels: Effective in lowering cholesterol.
• Maintains Bone Density: Supports bone health.
• Low in Calories: Recommended for those on a diet.

How to Make Kinako

1. Prepare Soybeans: Start with dry soybeans. Wash them and soak in water overnight.
2. Boil Soybeans: Transfer the soaked soybeans to a pot, add water, and boil until soft, which takes about 2-3 hours.
3. Drain and Dry: Drain the boiled soybeans and dry them thoroughly in the sun or an oven.
4. Roast: Evenly roast the completely dried soybeans in a frying pan until they turn uniformly brown and emit a fragrant aroma.
5. Grind: Grind the roasted soybeans in a food processor to a fine powder. Adjust the fineness to your preference.
6. Sift: To achieve a uniform powder, sift the ground soybeans.

Your homemade kinako is now ready. Enjoy it with traditional Japanese sweets, smoothies, or yogurt.