Kinako facts for kids
Kinako is a special kind of flour made from roasted soybeans. You'll find it used a lot in Japanese cuisine, which is the cooking style of Japan. In English, people often call it "roasted soy flour."
The word kinako itself means "yellow flour" in Japanese. It has been used in Japanese cooking for a very long time, appearing in cookbooks as far back as the late Muromachi period (from 1336 to 1573).
How Kinako is Made
Making kinako is quite simple! First, soybeans are roasted until they are nicely browned. After roasting, they are ground into a very fine powder.
Sometimes, the skin of the soybean is taken off before grinding. But for some types of kinako, the roasted skin is left on.
The color of kinako depends on the soybeans used:
- Yellow soybeans make the usual yellow kinako.
- Green soybeans make a lighter, greenish kinako.
Because kinako is made from soybeans, it's a healthy food! It's full of good things like B vitamins and protein, which are important for your body.
What is Kinako Used For?
Kinako is a popular ingredient in many Japanese dishes, especially sweets.
Here are some common ways it's used:
- Coating for sweets: One of the most famous uses is as a coating for dango. These are chewy dumplings made from mochiko (rice flour). Kinako gives them a yummy, nutty flavor.
- Drinks: You can mix kinako with milk or soy milk to make a healthy and tasty drink.
- Desserts: It's also used in other popular Japanese sweets like warabimochi. This is a jelly-like dessert that is often covered in kinako.
Images for kids
-
Kinako (roasted soybean flour)
See also
In Spanish: Harina de soja para niños
