What is Kinako?
[[File:Soy powder.jpg|thumb|Kinako]] {{nihongo|'''Kinako'''|黄粉 or きなこ}} is toasted [[soybean]] [[flour]]. It is commonly used in [[Japanese cuisine]].<ref>Andoh, Elizabeth. (2012). [https://books.google.com/books?id=lziyA6pHdxEC&dq=Kinako&pg=PA14 ''Washoku: Recipes from the Japanese Home Kitchen,'' p. 14].</ref> Kinako itself is not sweet, but people often add [[sugar]] into kinako and coat the mixed-one to ''[[wagashi]]'' (Japanese sweets), for example [[Warabimochi]]. ==History== The use of ''kinako'' was recorded during the [[Yayoi period]] from 300 BC to 300 AD.<ref>Shurtleff, William and Akiko Aoyagi (2009). [https://books.google.com/books?id=ahgFlXnDZ54C&dq=Kinako&pg=PA772 ''History of Miso'', p. 772].</ref> ==References== {{reflist}} {{food-stub}} {{DEFAULTSORT:Kinako}} [[Category:Japanese food]] [[Category:Flour]]