I remember from childhood that one of my favorite lunches in preschool was rice with sweetened kinako on top. I had forgotten about it for a long time, but for some reason the memory came back all sudden. I served it to my kids one day, and they of course loved it just like I did. Ever since I am using kinako in more creative ways in my kitchen.
Here is a new way of using it in my American kitchen: with oatmeal. It really goes well! I added half ground black sesame as well to give an extra flavor and texture using another popular ingredient for wagashi, Japanese traditional sweets. Keep kinako handy just like other legumes or spices, and start adding to your dishes to add a nice nutty flavor!
Note: Roasted soy bean powder called kinako is one of the most important ingredients (along with sweet azuki beans.) for Japanese traditional sweets know as “wagashi.” You can buy it, but it is also pretty simple make at home (please see the recipe.)
|Oatmeal with Kinako (roasted soy bean powder) and Kuroboma (ground black sesame) きな粉と黒ゴマのオートミール|| |
- Black sesame, ground but not completely into powder
- Brown sugar
- Pinch salt
- Roasted sunflower seeds (optional)
- Mix the same portion of kinako, ground black sesame, and brown sugar and a pinch of salt.
- Cook oatmeal accordingly, and top with kinako mixture on top.eal with Kinako and black sesame