ShirakikuKinako Japanese Roasted Soybean Flour (Pack of 1)

This is a fantastic way to make Soy butter without sugar which has been impossible to find. Mix the powder with high quality roasted peanut oil. (You have to try it to get the right consistency.) You can add a little salt or not. FANTASTIC PEANUT FLAVORED SOY NUT SPREAD. I like to mix it into yogurt and eat with fruit for lunch. Great in smoothies. Have fun!

In Japan, soy flour is very common. You pretty much grow up with it. So you see it everywhere. But here, you hardly see any. So I appreciate Amazon for carrying it. This particular one is from roasted soy, which gives much more flavor and aroma. It tastes really good!!The only problem is I don't think it's organic. And soy beans are so abused, you really want organic. I'm wondering if other organic soy flours are just as good as this one. But if you don't care about organic stuff, this is the one to get. The price is reasonable, and the flavor is amazing. I mix it with yogurt at night. It just makes the whole thing so much better!

As an addition to protein shakes or topper for cereal I recommend this. I would next try adding to baked goods and homemade granola. It might be good used in addition to Panko crumbs in a dipping mixture for frying.

I distinctly remember getting Kinako milkshakes at a local Japanese burger joint in my old neighborhood that were to die for and bought this attempting to recreate it. While the freshness could be a little better the quality of shake it produced was adequate to nourish the craving. I even started adding it to my daughter’s oatmeal with a little brown sugar and she seems to enjoy it. As well it has some nice hidden protein so it bulks up breakfast nicely.

Great product and service!

I have never baked with kinako before but I’m so glad I tried it. The flavor is complex and roasted and tastes delicious and nutty when baked. The quality of the flour was great. Buy it and try it!

A small package 5oz goes a long way for sprinkling on mochi (mixed with sugar), or just as an added layer of complexity to deserts even a sprinkle onto chocolate deserts instead of cocoa powder.

Tasty. I use it when I make a matcha latte. So yummy.