Japanese cuisine is thought of by many as one of the most unique and delicious cuisines around. Japanese food has become so popular that there are now thousands of Japanese restaurants located all over the world!
However, there is no doubt that the best way to really experience and enjoy authentic Japanese food is by having it in the country of origin itself. Some authentic Japanese ingredients are unfamiliar to most, but can be vital in traditional Japanese dishes. Which brings us to one of the most popular and commonly used ingredients, Kinako!
Kinako is a common ingredient in many Japanese dishes and is also known as roasted soybean flour in English. It is widely used in Japanese cooking and is more common in traditional dishes and confectionery (wagashi). Some popular dishes that use kinako are mochi, dango, and warabimochi.
Nowadays, kinako is also used by infusing it with popular foods like donuts, shaved ice dessert (kakigori), and even cookies to name a few. Kinako is such a diverse ingredient that it is served in more dishes than you probably know!
Recently, the Torokeru Kinako (melty soybean powder) by Shinsei was ranked #1 of the forecasted biggest hits for 2016. As the name suggests, Torokeru (meaning melt in Japanese), had people talking about it before it was introduced in the popular TV program, Hirunandesu! Also, with so many potential uses (even with the Torokeru Kinako), people who have bought the product have created recipes like kinako latte, granola with kinako, or have used it as a topping for mochi or ice cream, and some have even eaten the powder as it is!
This sweet powdery ingredient is definitely one that is loved by many. So, keep an eye out for dishes that have them as you are traveling around Japan or better yet, why not try and get your hands on some Torokeru Kinako yourself?