Japanese Food Tips

Kinako is made from roasted and milled soybeans. In the early Nara period (710-794), soybeans were already used to make flour, the origin of kinako, according to a book written in the Heian period (794-1185). Apparently, it was during the Edo period (1603-1868) that kinako became popular as a food for many Japanese. Kinako contains a good balance of high-quality protein, fat, and carbohydrates, and its protein lowers cholesterol and prevents atherosclerosis. Kinako is also a healthy food rich in vitamins and minerals and high in dietary fiber. Kinako is used as a sweet by sprinkling it on rice cakes with sugar, or it is also eaten mixed with yogurt or milk. Kinako contains soybean oligosaccharide, which is said to play a role in increasing bifidus bacteria, especially when mixed with yogurt. Kinako can be consumed daily to help maintain and improve health. As you can see, kinako is an excellent health food, so taking it every day may help maintain and improve your health. Our kinako recipe uses yogurt and milk, so you can use it if you like.