Soy flour, or kinako

Soy flour, also known as kinako, is widely used in Japanese cuisine. Kinako has a flavor similar to peanut butter. It is used in sweets and frying.

Kinako is made by crushing soybeansThe beans are thoroughly roasted and then ground into a fine powder. Soy flour is very healthy, containing a lot of protein and minerals. Thanks to these nutrients, kinako is used to make a very healthy drink that helps regulate cholesterol levels. This flour is also often added to milk, soy milk, and other beverages.

Soy flour has a light yellow-brown color. It's often used as a topping for ice cream, rice cakes, and crackers, and it's also added to yogurt, custards, and other foods. It helps improve the texture of baked goods and imparts a distinctive flavor. Kinako is low in carbohydrates, making it suitable for those on low-carb diets.

Soy flour is most often used in making a Japanese jelly called mochi or warabi mochi. This sweet dessert is sold throughout the country during the warmer months. Jelly is often used in making rice cakes, which also use soy flour. Rice cakes are typically sold on New Year's Eve and symbolize good luck. The cakes are made from rice, sugar, and soy sauce.

Kinako is also used to make pancakes. To make this, add about 32 grams of soy flour to any pancake recipe. Kinako is added to plain yogurts because it imparts a creamy, nutty flavor.

Kinako isn't sold everywhere. You have to search for it. It's easier to find in Japanese or Asian specialty stores, in health food sections, or online. Soy flour is usually sold in bags.

At Asian markets, you can buy candies, chewy white chocolate, and chocolate wafers made with soy flour. Flavored caramels, which also contain green tea, are also made from soy flour. Homemade candies made with kinako, water, sugar, barley malt, and honey are also very popular among the Japanese.