Hokkaido Kinako(soybean flour) 80g

Founded in 1918. Made by a company with a long history.
The soybeans used are 100% produced in Hokkaido and are No GMO.
This kinako(soybean flour) has a very rich taste.
The darker color of kinako tends to bring out the bitterness of soybeans, but by roasting it twice in two different roasting machines with different characteristics, the bitterness is reduced and the sweetness is brought out.
We hope you will enjoy the "sweet and bittersweet" taste, just like first love.

Kinako is a food made by roasting whole soybeans into powder, so you can take in the ingredients of soybeans as they are. By roasting them into powder, digestion and absorption are improved.
Soy isoflavone contained in kinako is said to play an important role in preventing female-specific diseases. It is also expected to be effective in preventing cancer and osteoporosis.
Other than that, it is soybean oligosaccharide which has a function to adjust the intestinal environment.
It is known that soy saponin prevents arteriosclerosis and diabetes, and promotes the burning of fat. It is also expected that soy saponin suppresses lipid peroxide, prevents fatty liver, and helps liver function. In addition, it is expected to have many health effects such as improving immunity and blood flow.
Let's take kinako into our daily diet and get healthy.

・how to use
It goes well with milk, fresh cream, and soy milk, so you can easily enjoy it by sprinkling it on vanilla ice cream or pudding, or by mixing milk, soy milk, and fruits such as bananas into a smoothie.
Of course, you can mix it with sugar, which is a common combination in Japan, and sprinkle it on mochi, or use it in Japanese desserts such as warabimochi.
It is also highly digestible and absorbable, so it is recommended to mix it with milk or soy milk after training and drink it as a protein substitute.

・Product Information
Ingredients; Soybean
*No GMO soybeans are used.
Producing area; Hokkaido,Japan
Package Dimensions; 217㎜×123㎜×9㎜; 80 g

How to make Warabimochi

This is how to make the Japanese dessert, Warabi Mochi.
It is easy to make.

・Region

Hokkaido Kinako(soybean flour) is made in Hokkaido prefecture in the Hokkaido region.