Kinako: Difference between revisions
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''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/ | accessdate = 2012-05-26 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese}}</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/ | accessdate = 2012-05-26 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese}}</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. |
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==See also== |
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* [[List of soy-based foods]] |
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==References== |
==References== |
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Revision as of 08:03, 19 July 2015
Kinako (黄粉 or きなこ), also known as roasted soybean flour,[1] is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour."[2][3] Usage of the word kinako appeared cookbooks from the late Muromachi period (1336 – 1573).[4] Kinako means "Yellow flour" in Japanese.
Production
Kinako is produced by finely grinding roasted soybeans into powder.[4][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] Kinako, being composed of soybeans, is a healthy topping and flavoring which contains B vitamins and protein.[5] Compared to boiled soybeans, however, the protein in kinako is not easily digested.[5]
Usage
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.[4] 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.
See also
References
- ^ "Kinako". Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典]. Tokyo: Shogakukan. 2012. Retrieved 2012-06-26.
{{cite encyclopedia}}: Unknown parameter|trans_title=ignored (|trans-title=suggested) (help) - ^ Shurtleff, William; Aoyagi, Akiko. 1975. The Book of Tofu: Food for Mankind. Hayama-shi, Kanagawa-ken, Japan: Autumn Press. 336 p. See p. 64-66.
- ^ Shurtleff, W.; Aoyagi, A. 2012. History of Roasted Whole Soy Flour (Kinako), Soy Coffee, and Soy Chocolate (1540-2012). Lafayette, California: Soyinfo Center. 709 pp. (1,420 references; 76 photos and illustrations. Free online)
- ^ a b c "Kinako". Nihon Kokugo Daijiten (日本国語大辞典) (in Japanese). Tokyo: Shogakukan. 2012. Retrieved 2012-05-26. Cite error: The named reference "kokugo" was defined multiple times with different content (see the help page).
- ^ a b c d e "Kinako". Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. Retrieved 2012-05-26.
External links
- [1] History of Roasted Whole Soy Flour (Kinako), Soy Coffee, and Soy Chocolate (2012)
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