Roasted soybean flour — warm, nutty, quietly sweet.
From Hokkaido, where the cold climate produces Japan's densest soybeans. Whole beans, slowly roasted until golden, then stone-milled into a fine beige powder. Kinako has been on Japanese tables for centuries — dusted on mochi at New Year, stirred into milk, folded into ice cream. Not a wellness trend. A kitchen staple that never left.
Whisk into warm oat milk with a drop of honey for a kinako latte, stir into yoghurt, or fold into pastry dough. Rich in protein, full of toasted depth, and naturally caffeine-free.
Limited first batches. Subscribers receive 10% off the launch order.