| 词条 | Kinako |
| 释义 |
Kinako ({{lang|ja|黄粉}} or {{lang|ja|きなこ}}), also known as roasted soybean flour,[1] 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".[2][3] Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336–1573).[4] Kinako means "yellow flour" in Japanese. ProductionKinako is produced by finely grinding roasted soybeans into powder.[4][5] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.[5] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.[5] Kinako, being composed of soybeans, is a healthy topping and flavouring which contains B vitamins and protein.[5] Compared to boiled soybeans, however, the protein in kinako is not easily digested.[5]UsageKinako 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.[6] 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. See also
References1. ^{{cite encyclopedia|encyclopedia=Puroguresshibu Waei Chūjiten [プログレッシブ和英中辞典] |trans-title=Progressive Japanese-English Dictionary |title=Kinako |url=http://rekishi.jkn21.com/ |accessdate=2012-06-26 |year=2012 |publisher=Shogakukan |location=Tokyo |deadurl=yes |archiveurl=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archivedate=2007-08-25 |df= }} 2. ^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. 3. ^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) 4. ^1 {{cite encyclopedia|encyclopedia=Nihon Kokugo Daijiten (日本国語大辞典) |title=Kinako |url=http://rekishi.jkn21.com/ |accessdate=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |deadurl=yes |archiveurl=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archivedate=2007-08-25 |df= }} 5. ^1 2 3 4 {{cite encyclopedia|encyclopedia=Nihon Daihyakka Zensho (Nipponika) |title=Kinako |url=http://rekishi.jkn21.com/ |accessdate=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |deadurl=yes |archiveurl=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archivedate=2007-08-25 |df= }} 6. ^ Wagashi, traditional Japanese confections, also make extensive use of a mixture of kinako and sugar.{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=Kinako |url=http://rekishi.jkn21.com/ |accessdate=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=Japanese |deadurl=yes |archiveurl=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archivedate=2007-08-25 |df= }} External links{{commonscat|Soy foods}}
2 : Soy-based foods|Japanese cuisine |
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