Kinako (黄粉 or きなこ) is toasted soybean flour. It is commonly used in Japanese cuisine.^[1]

Kinako itself is not sweet, but people often add sugar into kinako and coat the mixed-one to wagashi (Japanese sweets), for example Warabimochi.

The use of kinako was recorded during the Yayoi period from 300 BC to 300 AD.^[2]

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