Kinako: Matcha

Say hello to kinako, a store-cupboard staple to add an authentic flavour to your Japanese cooking.

This roasted soybean flour from Japan is widely used in making Japanese sweets like mochi, dango and wagashi. Kinako has a similar texture to wheat flour and a malted, nutty flavour. It’s also packed with protein.

Beyond Japanese recipes, you can use versatile kinako to add a depth of flavour to porridge, ice-cream, pancakes and smoothies, pour over yoghurt or cereal and to season popcorn.

This variety is sweetened with cane sugar and matcha. Recipe ideas include matcha and spinach pancakes and matcha and coconut yoghurt.