Kinako (黄粉 or きなこ) is roasted soybean flour,^[1] a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour". Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336–1573).^[2] Kinako means "yellow flour" in Japanese.

Kinako is produced by finely grinding roasted soybeans into powder.^[2][3] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.^[3] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.^[3] Kinako, being composed of soybeans, is a nutritious topping and source of flavor, containing B vitamins and protein.^[3] Compared to boiled soybeans, however, the protein in kinako is not easily digested.^[3]

Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.^[4] Examples include ohagi and Abekawa-mochi. Kinako, when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet.

• List of soy-based foods
• Pinole
• Besan
• Matcha, green powder