Poudre de soja torréfié Kinako SOJA HERITAGE

Kinako is finely ground and roasted soybeans. It has a powdery texture similar to that of flour ; it is golden brown in color. It smells of roasting, roasted hazelnuts, praline, has a taste similar to that of roasted peanuts.

Kinako is quite similar to praline. It is important to properly process it into fats and understand how easily it melts and mixes with ingredients like chocolate with which it has enormous potential. Kinako we suggest has a strong aroma and taste even when kneaded into a paste, because our artisan uses traditional direct fire roasting to retain the aroma and taste of soybeans. But kinako is not only tasty.

It is also a proven superfood, which is also suitable for people with gluten and nut allergies. Traditionally, kinako is used to accompany mochi or other wagashi (Japanese-style desserts).

Many Japanese pastry chefs and bakers also use it to replace a quarter of the flour in their preparation of biscuits and cakes. Kinako deliciously enhances smoothies, spreads, honey, hot milk for a kinako latte.