Kinako is roasted soy bean powder (or roasted soy bean flour) that is often used in Japanese traditional desserts. When you dry-roast soy beans, it gives them a very aromatic nutty flavor. After the soy beans are dry-roasted, you can grind them to make a fine powder. Then you can add it to a baked dish to give an extra flavor, or in Japan we often add sugar and a small amount of salt to and use it as a topping for many dessert dishes. Try sprinkling sweetened kinako on top of rice or toast. You will be very happy!
How to make Kinako
Dry-roast soy beans over medium heat until you smell nice roasting aroma for about 10 minutes. Remove from heat, and let it cool to room temperature. Grind it with a coffee grinder or a very strong blender such as Vitamix.