Kinako, also known as roasted soybean powder, is a classic condiment used in wagashi for coating traditional Japanese sweets. As the soybeans slowly roast, their natural sugars caramelize, unlocking a delicate, nutty flavor reminiscent of toasted hazelnuts. Once ground into a delicate powder, this one-ingredient wonder becomes a versatile addition to your culinary repertoire, ready to add loads of flavor to your favorite dishes.
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Why This Recipe Works?
- Soybeans are inherently sweet and creamy (why they make good plant-based milk), but when you roast them, caramelization and Maillard browning transform the flavor into something similar to peanuts or hazelnuts.
- Grinding the roasted soybeans into a fine powder makes it easy to use as a flavorful ingredient and a topping.
- You can adjust how nutty you want your kinako to be by how long you roast it. The darker the roast, the more nutty it will taste.
Ingredients
- Soybeans - Dried soybeans are the main ingredient in this recipe. They're a highly nutritious legume rich in protein and fiber and have a natural creaminess and sweetness. When roasted, they take on a rich nutty aroma that makes Kinako flour a popular flavoring for desserts in Japan. I used a cultivar called Fukuyutaka. It has a higher sugar and protein content than other soybeans, which makes it great for roasting.
Position the rack in the center of your oven to ensure even heat distribution, then preheat it to 180°C (355°F).
Once your oven is up to temperature, spread your dried soybeans on a parchment paper-lined baking sheet, slide it into your preheated oven, and roast the soybeans. This usually takes about 10 to 12 minutes, but ovens vary widely in design, so keep an eye on them. As soybeans roast, the heat catalyzes a series of chemical reactions, including caramelization and Maillard browning, which unlocks a deep nutty flavor.
To guarantee an even roast, it's important to shake the tray halfway through to redistribute the soybeans. Remember that the skin of the soybean won't brown very much, so you want to look at the color of the beans as the skins split open. The intensity of its nuttiness can be varied by adjusting the roasting time: the longer the roast, the nuttier the kinako.
Once the soybeans reach the desired color, remove them from the oven and cool down to room temperature on a wire rack.
To make the roasted soybean powder, use a clean coffee grinder or blender to turn the soybeans into flour. Avoid overloading the grinder, or your powder will end up too coarse.
Once your homemade kinako is ready, store it in an airtight container. Its shelf-life is a few months, so it's a great pantry staple to have on hand.
How to Use Kinako Powder
Kinako's complex nutty flavor profile adds depth to traditional Japanese-style sweets such as Warabi Mochi, Daifuku, Dango, and Ohagi (rice cakes with red bean paste) while preventing the sticky snacks from sticking together.
The thing is, its hazelnut-like flavor has made it a popular modern flavor here in Japan. Sprinkle it over your yogurt along with your favorite sweetener (such as maple syrup, honey, or kuromitsu) for a protein-rich and flavorful start to your day. Comforting soy milk kinako lattes are great way to warm up during the cooler months of the year while kinako milkshakes or smoothies are perfect for the warmer months. Kinako sugar makes for a great topping for French Toast (think cinnamon sugar), oatmeal, cookies, or a coating for Sata Andagi, Okinawan black sugar donuts. I've even created this recipe for Kinako Crinkle Cookies, giving this traditional ingredient a modern twist.
My favorite use, though, is to make a peanut butter-like spread that I call kinako butter. Just add a bit of powdered sugar and salt to the roasted soybean powder and then stir in a neutral oil a little bit at a time until it's a spreadable consistency. If it becomes too liquid, just add some more kinako. This kinako spread is delicious spread on bread with sliced bananas, but you could also use it to make a soynut butter and jelly sandwich.
But if you really want to take kinako to a whole other level, my Kinako Chicken recipe over in my Secret Stash is seriously addictive and ridiculously simple to make. I drizzle the chicken with kuromitsu, making it taste like a Japanese chicken and waffles.
Kinako, A Nutritious Treat
Kinako, made from the mighty soybean, boasts an impressive nutritional profile similar to other soy products, such as tofu. However, because it's made using whole soybeans, it retains a higher nutritional value than most soy products.
Protein and fiber are two of the key nutrients that Kinako brings to the table, with 7.3 grams of protein and 2 grams of dietary fiber for every 20-gram serving. You also get a hefty dose of essential minerals, such as calcium for bone health, iron for red blood cell production, and magnesium.
Beyond these basic nutrients, roasted soybean flour also brings a range of potent anti-inflammatory phytonutrients. These include isoflavones, plant-derived compounds linked to a reduced risk of heart disease and osteoporosis, and saponins, which have been associated with cholesterol reduction and improved immune function.
Kinako is a 3-syllable name pronounced as follows (read the italicized parts).
ki like key
na like knob
ko like corner
Yes, Kinako is gluten-free. It's made from soybeans, which are naturally free of gluten. However, if you're purchasing pre-made kinako, it's always a good idea to check the label to ensure it hasn't been processed in a facility that also processes wheat or other gluten-containing grains.
📖 Recipe
Units
Ingredients
- 150 grams dried soybeans
Instructions
- Put the rack in the center of your oven and preheat to 180°C (355°F).
- Spread 150 grams dried soybeans out on a parchment paper-lined baking sheet.
- Roast the soybeans until golden brown (about 10-12 minutes). Shake the tray to redistribute the soybeans halfway through to ensure they brown evenly.
- Remove the roasted soybeans from the oven and let them cool to room temperature on a wire rack.
- Use a clean coffee grinder or blender to grind the soybeans into a fine powder. If you're using a coffee grinder, don't fill the hopper more than ¼ of the way full.
- Store the Kinako in an airtight container. It will last for a few months.
Carina says
Can you share where you're buying the Fukuyutaka soybeans?
Marc Matsumoto says
Hi Carina, I'm not sure if they ship outside of Japan, but I got them here: https://www.amazon.co.jp/-/en/gp/product/B07DB9YKFJ/
DJ says
Elegant solution for oh so many things. Already in like 24 hours I've used it for kinako chicken and kinako-butter. Really way better for you than peanut butter (which is not a nut but a legume which basically grows in a ground-sponge of a husk and just filled with fungus for anyone with autoimmune issues). Back to more appetizing topics, I see this going on ice cream, yogurt, maybe air-fried fish and 100 other things this year. This has become an instant cupboard stable. Thanks St. Marc!
Marc says
Happy to hear you've been getting more cooking in! I love the idea of using this on fried fish! 👍🏼
Emily says
Thank you for sharing this Marc! As a functional medicine practitioner for women's hormonal health for a mostly Asian clientele, this is the perfect substitute for wheat flours. I am going to try to make this asap.
Marc says
Thanks Emily! That's cool to know! This won't really be able to replace wheat flour from a baking chemistry perspective as it doesn't have the ability to hold air or gel like flour (there's not much starch in it). It also might be a little too intense flavorwise on it's own, but it could certainly be mixed into a GF AP flour mixture for a little added flavor. Curious to hear what you come up with. I think it has a lot of potential.