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kinako
, also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour."〔Shurtleff, William; Aoyagi, Akiko. 1975. The Book of Tofu: Food for Mankind. Hayama-shi, Kanagawa-ken, Japan: Autumn Press. 336 p. See p. 64-66.〕〔Shurtleff, W.; Aoyagi, A. 2012. History of Roasted Whole Soy Flour (Kinako), Soy Coffee, and Soy Chocolate (1540-2012). Lafayette, California: Soyinfo Center. 709 pp. (1,420 references; 76 photos and illustrations. Free online)〕 Usage of the word ''kinako'' appeared in cookbooks from the late Muromachi period (1336 – 1573). Kinako means "Yellow flour" in Japanese.
==Production==
''Kinako'' is produced by finely grinding roasted soybeans into powder.〔 The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ''kinako'' retain the roasted skin.〔 Yellow soybeans produce a yellow ''kinako'', and green soybeans produce a light-green product.〔 ''Kinako'', being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein.〔 Compared to boiled soybeans, however, the protein in ''kinako'' is not easily digested.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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