Kinako flour

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Made in Japan by Nissin · 200g Kinako Roasted Soybean Flour The nutty, aromatic finishing powder of Japanese wagashi — and a classic kakigori topping Format 1 pack of 200g Ingredie nts Roasted soybeans — 100% natural, no additives Flavor profile Nutty, slightly sweet, toasty — like peanut butter without the fat Use on kakigori Dust over the completed bowl as a finishing layer Also works in Warabi mochi, shiratama, daifuku, smoothies, lattes Weight 200g (0.2 kg) Origin Made in Japan by Nissin Kinako is roasted soybean flour — one of the oldest flavoring ingredients in Japanese cuisine. The roasting process transforms the raw soybean into something nutty, toasty, and aromatic, with a sweetness that emerges without adding any sugar. It is the defining flavor of warabi mochi and a key component in several traditional kakigori preparations. On kakigori, kinako is used as a finishing dust: a tablespoon sifted over the completed bowl adds color, aroma, and a dry textural contrast to the cold, wet shaved ice. The combination of kinako and kuromitsu (black sugar syrup) is one of the most traditional flavor pairings in Japanese desserts — applied to kakigori, it produces a bowl that tastes like a frozen warabi mochi. Classic pairings Kinako + kuromitsu: the warabi mochi combination — dust kinako, drizzle black sugar Kinako + matcha syrup: two toasted, earthy flavors that complement without conflict Kinako + condensed milk: nutty powder over sweet cream — simple and satisfying Kuromitsu black sugar syrup — the essential kinako pairing Browse all toppings The best toppings for kakigori Show more