Kurosu Kinako from Kyoto
$9.00
Sale price
$9.00
Regular price
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Kurosu Kinako from Kyoto
$9.00
Sale price
$9.00
Regular price
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Finely milled kinako — roasted soybean flour — from Kitao, a Kyoto bean shop founded in 1862. It is the kinako we pack in our Shiratama Kit.
Kinako is soybeans roasted and ground into a fine, toasty powder. In Japan it is dusted over mochi and warabi mochi, stirred into milk, and used in sweets. Kitao’s Kurosu kinako is roasted slowly and for longer, the skins are removed completely, and the beans are milled to a very fine powder. It is used in many well-known sweets and is one of the ingredients Kyoto’s confectioners rely on.
Highlights
- A longer, slower roast for a deeper color and flavor, then fully hulled and milled to a very fine powder.
- One ingredient: soybeans grown in Japan.
- A 100g bag with a zipper, so it keeps well between uses.
- Not available through major retailers — sourced directly from the producer.
Details, ingredients & allergens
- Common Product Name: Kyo Kinako Kurosu (京きな粉 黒洲)
- Net Weight: 100g (3.5 oz)
- Servings: Enough for about three batches of Kinako Butter (4 tablespoons each), with some left over.
- Ingredients: Soybeans (Japan)
- Allergens: Contains soy.
- Shelf life: 6 months from the production date (unopened).
- Storage: Keep away from direct sunlight, heat and humidity. Once opened, use it soon.
- Producer Name: Kitao (北尾), Kyoto. (Packaging is in Japanese.)
- Origin: Kyoto
Producer’s story
Kitao was founded in 1862 and has worked with black soybeans ever since — above all Shin Tanba Kuro, a large black soybean grown in the Tanba area of Kyoto.
Near Kyoto’s Nishiki Market, the shop sells beans and sweets on the ground floor. Upstairs in its café, you can grind black soybeans into kinako yourself with a stone mill and eat it over warabi mochi.
Flavor profile
Toasty and nutty, with the deeper note that comes from a long roast. It is milled very fine, so it dusts evenly.
Cooking ideas
Dust it over shiratama dumplings or warabi mochi with a little kuromitsu, the way it is eaten in Kyoto. Mix it into softened butter for Kinako Butter, a spread for warm toast. Stir a spoonful into milk or soy milk, sprinkle it over vanilla ice cream, or add a teaspoon to overnight oats.
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