I was first introduced to my love kinako (soybean flour), smothered on and around my other love, mochi (Japanese rice cakes). The flavor was like nothing I’d ever tasted: deliciously nutty, slightly spicy and delicately soft and sweet all at the same time — just another food-based confirmation of choosing to become a Japan-dweller!
But kinako is not only flavorsome. It is also a proven superfood, and, one that is suitable for our gluten-free and nut-allergic friends, too: kinako is finely ground and roasted soybeans. It has a powdery flour-like texture, it is golden brown in color, smells warm and nutty, and tastes similar to roasted peanuts.
Why Is It A Superfood?
For starters, in Japan soybeans are known as the “meat of the field.” This is because, soybeans are a wonderful source of plant-based protein. Kinako, naturally sharing the same nutritional profile as the mighty soybean is packed with more protein per 100g than actual meat (note that).