Farine of soja roasted "Kinako"

Kinako... what is it? Well, it's nothing more than roasted soybean flour. The mouthfeel is that of a melting and fragrant powder, with a naturally sweet taste, similar to peanut. The roasting also adds subtle toasted notes, resulting in a product that ultimately resembles buckwheat.

Usage: Kinako is an experience to try and can be used in various ways. In Japan, it is typically sprinkled on desserts: mochi (especially in its warabi version), dango, and also kakigori ice, accompanied by anko (red bean paste). Because it pairs well with dairy products, it is often combined with yogurt, or used in the preparation of flans and other cooked creams (burnt, Catalan, etc.). It also works well in cookies or biscuits, adding a subtle roasted touch.

Storage: Store in an airtight bag in a cool, dry place, away from light.

Ingredients: 100% Soy.

Shelf life: 2 months after opening.