Kinako is a nutty, flavor-packed condiment traditionally used with Japanese sweets such as mochi and dango. It can also be used in lattes, sprinkled on toast, and transformed into a nut-free spread that's better than peanut butter.
- 150 grams dried soybeans
Preheat the oven to 180°C (355°F). Add the soybeans to a parchment paper-lined baking sheet.
Roast the soybeans until they're golden brown (about 10-12 minutes).
Once they're golden brown, put the baking sheet on a wire rack and cool the soybeans to room temperature.
Add the roasted soybeans to a clean coffee grinder or blender in small batches, and grind into a fine powder.
Store the kinako in a sealed container for up to 2 months. Click the link below for ideas on how to use it.