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{{For|the 2010 Japanese film|Kinako (film)}}
{{For|the 2010 Japanese film|Kinako (film)}}
{{italic title|reason=[[:Category:Japanese words and phrases]]}}
{{italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Infobox food
[[File:Soy powder.jpg|thumb|''Kinako'' (roasted soybean flour)]]
| name = ''Kinako''
⚫
'''''Kinako''''' ({{lang|ja|黄粉}} or {{lang|ja|きなこ}} "yellow flour") is roasted [[Soy flour|soybean flour]], used in [[Japanese cuisine]].<ref>{{cite encyclopedia|encyclopedia=Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典] |trans-title=Progressive Japanese-English Dictionary |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-06-26 |year=2012 |publisher=Shogakukan |location=Tokyo |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> In English, it is usually called "roasted soy flour". Usage of the word ''kinako'' appeared in cookbooks from the late [[Muromachi period]] (1336–1573).<ref name="kokugoD">{{cite encyclopedia|encyclopedia=Nihon Kokugo Daijiten (日本国語大辞典) |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref>
| image = Soy powder.jpg
| image_size = 300px
| caption = ''Kinako'', or roasted [[soybean]] flour
| alternate_name =
| country = [[Japan]]
| region =
| creator =
| type =
| served =
| main_ingredient = [[Soybeans]]
| variations =
| calories =
| other =
}}
⚫
'''''Kinako''''' ({{lang|ja|黄粉}} or {{lang|ja|きなこ}} "yellow flour") is roasted [[Soy flour|soybean flour]], used in [[Japanese cuisine]].<ref>{{cite encyclopedia|encyclopedia=Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典] |trans-title=Progressive Japanese-English Dictionary |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-06-26 |year=2012 |publisher=Shogakukan |location=Tokyo |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> In English, it is usually called "roasted soy flour". ''Kinako'' is mostly used as a topping to flavor [[rice cakes]] like [[mochi]].<ref>{{Cite book |first=Naomichi |last=Ishige |url= https://books.google.com/books?id=H0nXAwAAQBAJ |title=History Of Japanese Food |date=2011 |publisher=Routledge |isbn=9781136602559 |page=257}}</ref>

== History ==
⚫
[[File:Kurumi mochi.jpg|thumb|left|''[[Warabimochi|Kurumimochi]]'' (rice cake) covered in ''kinako'']]
Usage of the word ''kinako'' appeared in Japanese cookbooks from the late [[Muromachi period]] (1336–1573).<ref name="kokugoD">{{cite encyclopedia|encyclopedia=Nihon Kokugo Daijiten (日本国語大辞典) |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref>

An early record of the word comes from the text ''Sōtan Chakai Kondate Nikki'' (''Sōtan's Tea Ceremony Cookery Menu Diary''), written in 1587 by [[Sen no Sōtan]], a [[Japanese tea ceremony|tea ceremony]] master.<ref>{{Cite book |first=Janet |last=Clarkson |title=Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence |date=2014 |publisher=Rowman & Littlefield |isbn= 9781442227149 |page=585}}</ref>


==Production==
==Production==
⚫
[[File:Dango for Okuridango.JPG|thumb|''[[Dango]]'' (rice flour dumplings) covered in ''kinako'']]
''Kinako'' is produced by finely grinding roasted soybeans into powder.<ref name="kokugoD" /><ref name="nipponika">{{cite encyclopedia|encyclopedia=Nihon Daihyakka Zensho (Nipponika) |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ''kinako'' retain the roasted skin.<ref name="nipponika"/> Yellow soybeans produce a yellow ''kinako'', and green soybeans produce a light-green product.<ref name="nipponika"/> ''Kinako'', being composed of soybeans, is a nutritious topping and source of flavor, containing [[B vitamins]] and [[protein]].<ref name="nipponika"/> Compared to boiled soybeans, however, the protein in ''kinako'' is not easily digested.<ref name="nipponika"/>
''Kinako'' is produced by finely grinding roasted soybeans into powder.<ref name="kokugoD" /><ref name="nipponika">{{cite encyclopedia|encyclopedia=Nihon Daihyakka Zensho (Nipponika) |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ''kinako'' retain the roasted skin.<ref name="nipponika"/> Yellow soybeans produce a yellow ''kinako'', and green soybeans produce a light-green product.<ref name="nipponika"/>


==Usage==
==Usage==
⚫
[[File:Dango for Okuridango.JPG|thumb|''[[Dango]]'' (rice flour dumplings) covered in ''kinako'']]
⚫
[[File:Kurumi mochi.jpg|thumb|''[[Warabimochi|Kurumimochi]]'' (rice cake) covered in ''kinako'']]
''Kinako'' is widely used in Japanese cooking, but is strongly associated with ''[[dango]]'' and ''[[wagashi]]''. ''Dango'', [[dumpling]]s made from ''mochiko'' ([[rice flour]]), are commonly coated with ''kinako''.<ref name="kokugo"> ''Wagashi'', traditional Japanese confections, also make extensive use of a mixture of ''kinako'' and sugar.{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> Examples include ''[[Botamochi|ohagi]]'' and ''Abekawa-mochi''. ''Kinako'', when combined with milk or [[soy milk]], can also be made into a drink. One example of its use in popular foods is [[warabimochi]], which is a famous kinako-covered sweet.
''Kinako'' is widely used in Japanese cooking, but is strongly associated with ''[[dango]]'' and ''[[wagashi]]''. ''Dango'', [[dumpling]]s made from ''mochiko'' ([[rice flour]]), are commonly coated with ''kinako''.<ref name="kokugo"> ''Wagashi'', traditional Japanese confections, also make extensive use of a mixture of ''kinako'' and sugar.{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=Kinako |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref> Examples include ''[[Botamochi|ohagi]]'' and ''Abekawa-mochi''. ''Kinako'', when combined with milk or [[soy milk]], can also be made into a drink. One example of its use in popular foods is [[warabimochi]], which is a famous kinako-covered sweet.

<gallery widths="150px" heights="150px" mode="packed">
140614 Yagyu Iris Garden Nara Japan07s.jpg|''[[Kuzumochi]]'' with ''kinako''
Oharano-jinja Kyoto13s4592.jpg|''[[Kusa mochi]]'' covered in ''kinako''
みつだんご (34100732711).jpg|''[[Dango]]'' with ''kinako''
</gallery>

== Nutrition ==
Being composed of soybeans, ''kinako'' is a nutritious topping and source of flavor, containing [[B vitamins]] and [[protein]].<ref name="nipponika"/> Compared to boiled soybeans, however, the protein in ''kinako'' is not easily digested.<ref name="nipponika"/>


==See also==
==See also==
Line 17: Line 46:
* [[Pinole]]
* [[Pinole]]
* [[Besan]]
* [[Besan]]
*[[Matcha]], green powder
* [[Matcha]], green tea powder


==References==
==References==

Latest revision as of 10:54, 15 October 2024

For the 2010 Japanese film, see Kinako (film).

Kinako
Kinako, or roasted soybean flour
Place of originJapan
Main ingredientsSoybeans

Kinako (黄粉 or きなこ "yellow flour") is roasted soybean flour, used in Japanese cuisine.[1] In English, it is usually called "roasted soy flour". Kinako is mostly used as a topping to flavor rice cakes like mochi.[2]

History

[edit]
Kurumimochi (rice cake) covered in kinako

Usage of the word kinako appeared in Japanese cookbooks from the late Muromachi period (1336–1573).[3]

An early record of the word comes from the text Sōtan Chakai Kondate Nikki (Sōtan's Tea Ceremony Cookery Menu Diary), written in 1587 by Sen no Sōtan, a tea ceremony master.[4]

Production

[edit]
Dango (rice flour dumplings) covered in kinako

Kinako is produced by finely grinding roasted soybeans into powder.[3][5] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.[5] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.[5]

Usage

[edit]

Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.[6] Examples include ohagi and Abekawa-mochi. Kinako, when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet.

Nutrition

[edit]

Being composed of soybeans, kinako is a nutritious topping and source of flavor, containing B vitamins and protein.[5] Compared to boiled soybeans, however, the protein in kinako is not easily digested.[5]

See also

[edit]

References

[edit]
  1. ^ "Kinako" [Progressive Japanese-English Dictionary]. Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典]. Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-06-26.
  2. ^ Ishige, Naomichi (2011). History Of Japanese Food. Routledge. p. 257. ISBN 9781136602559.
  3. ^ a b "Kinako". Nihon Kokugo Daijiten (日本国語大辞典) (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
  4. ^ Clarkson, Janet (2014). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield. p. 585. ISBN 9781442227149.
  5. ^ a b c d e "Kinako". Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
  6. ^ Wagashi, traditional Japanese confections, also make extensive use of a mixture of kinako and sugar."Kinako". Dijitaru daijisen (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on 2007-08-25. Retrieved 2012-05-26.
[edit]
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