Kinako, literally yellow flour, is a roasted whole soybean flour that is widely used in traditional Japanese cuisine. Kinako has a distinctive warm, nutty flavor that is similar in flavor to roasted peanuts. It is used to coat wagashi, traditional desserts, such as warabimochi and dango. Kinako can also be used to make drinks or used as a garnish for sweets such as raindrop cake.
Uses: Kinako is primarily used to provide a counterpoint for sweeter desserts with its nutty and mild flavor. It can also be used to make drinks, thicken foods, and as an ingredient in baking.