Roasted soybean flour — warm, nutty, quietly sweet.
From the cool fields of Hokkaido, whole soybeans are slowly roasted until golden, then stone-milled into a fine beige powder. Kinako has been woven into Japanese ritual for centuries — dusted on mochi, swirled into milk, sprinkled over anything that calls for comfort.
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.