Food · Staple foods
Kinako (Roasted Soybean Flour)
きな粉 (Kinako)
Also known as: Roasted Soybean Flour
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| Category | Food |
|---|---|
| INCI name | Glycine Soja (Soybean) Flour (cosmetic use)↗ |
| Japanese labeling name | ダイズ粉末 |
| Common Japanese notations | きな粉, キナコ, 黄な粉 |
| Origin | Plant-derived (roasted and ground soybeans) |
| Typical functions | Culinary ingredient (primary), Cosmetic specialty use |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. Cosmetic soybean-flour entries are handled under the JSCI dictionary. |
Kinako — roasted soybean flour with a distinctive pale-yellow color and nutty aroma — is a ubiquitous Japanese pantry item. It coats warabi-mochi, is dusted on dango, and is sprinkled on morning rice with sugar. In specialty cosmetic applications, powdered soybean-based ingredients reference this traditional material.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Traditional confectionery coating (dango, warabi-mochi)
- Breakfast toppings
- Cleansing powder cosmetic applications
Ingredient profile
Kinako is produced by dry-roasting whole soybeans and then grinding them to a fine powder. The roasting process produces Maillard-derived aromas and the characteristic color. The final product is a free-flowing powder with the natural nutritional composition of soybeans — proteins, fats, isoflavones, and fiber.
OEM applications
In food, kinako is most famous as the coating for warabi-mochi, dango, and various wagashi; it is also mixed with sugar and served on morning rice.
Cosmetic use is niche and generally specific to traditional-style cleansing preparations.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. Cosmetic-grade soybean flour falls under relevant JSCI entries.
Regulatory classification in other markets
| EU | Glycine Soja (Soybean) Flour is listed in CosIng. |
|---|---|
| USA | Food and cosmetic uses are established. |
| China | Permitted. |
| Korea | Similar roasted soybean flour (kongguk-su) exists in Korean cuisine. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
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Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Kinako (Roasted Soybean Flour)?
- Kinako — roasted soybean flour with a distinctive pale-yellow color and nutty aroma — is a ubiquitous Japanese pantry item. It coats warabi-mochi, is dusted on dango, and is sprinkled on morning rice with sugar. In specialty cosmetic applications, powdered soybean-based ingredients reference this traditional material.
- What is the regulatory status of Kinako (Roasted Soybean Flour) in Japan?
- Food regulated under the Food Sanitation Act. Cosmetic soybean-flour entries are handled under the JSCI dictionary.
- What products typically use Kinako (Roasted Soybean Flour)?
- Traditional confectionery coating (dango, warabi-mochi) / Breakfast toppings / Cleansing powder cosmetic applications
- Where does Kinako (Roasted Soybean Flour) come from?
- Plant-derived (roasted and ground soybeans)
- What is the INCI / JSCI labeling name for Kinako (Roasted Soybean Flour)?
- INCI: Glycine Soja (Soybean) Flour (cosmetic use) / JSCI: ダイズ粉末
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Sharing similar functions
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From the same origin
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Manufacturers mentioning this ingredient
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Regulatory guidance
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FAQ for OEM buyers
Q. What is kinako and how is it made?
Kinako (黄な粉 / きな粉) is roasted soybean flour: whole soybeans are dry-roasted at approximately 150–180 °C until aromatic and pale yellow-brown, then milled to a fine powder. The Maillard reactions during roasting develop the characteristic nutty aroma and color. Yellow soybean kinako is the standard; greener-bean (uguisu) kinako and black-bean (kuro-mame) kinako are regional / specialty variants.
Sources · Last reviewed: 2026-04-26
Q. Is kinako nutritionally meaningful or just a flavor topping?
Whole roasted soybean flour retains the full nutritional profile of the soybean: approximately 35–37% protein, 20–25% fat, soybean isoflavones (genistein, daidzein), dietary fiber, and minerals (iron, calcium, magnesium, potassium). A 10 g serving (a typical mochi-coating dose) provides approximately 3.5 g of protein. Standard composition values are published in the Standard Tables of Food Composition in Japan.
Sources · Last reviewed: 2026-04-26
Q. Does kinako contain soy isoflavones, and is there an intake guidance?
Yes. Soybeans and roasted soybean flour contain isoflavones (principally genistein and daidzein in their glycoside forms). Japan's Food Safety Commission has set a provisional upper level of 70–75 mg/day for total soy isoflavones (aglycone equivalent) from food, with a separate 30 mg/day cap for use in Foods for Specified Health Use (Tokuho). Typical kinako intake (5–15 g per serving) sits well below these guidance figures.
Sources · Last reviewed: 2026-04-26
Q. Is kinako a major allergen?
Soybean is one of the recommended (specified) allergens under Japan's Food Labeling Act (任意表示) and is one of the nine major food allergens identified by the US FDA under FASTER (effective 2023). EU Regulation (EU) No 1169/2011 also lists soybean as one of 14 substances requiring allergen declaration. Kinako must be declared as 'soy' / 'soybean' on the finished product label in all three jurisdictions.
Sources · Last reviewed: 2026-04-26
Use cases
Wagashi coating and inclusion (warabi-mochi, dango, daifuku)
- Positioning
- Authentic Japanese coating powder, often paired with kuromitsu (black-sugar syrup) for premium wagashi gift sets and café desserts.
- Typical usage level
- Coating: 10–25% of finished product weight; the powder is dusted on the cooled mochi surface.
Plant-protein bars and breakfast cereals
- Positioning
- Japanese-style plant-protein flavor and natural roasted aroma for vegan / vegetarian protein bar lines.
- Typical usage level
- 5–15% of bar formulation; provides protein, fiber, and a 'roasted nutty' note without nut allergens (note: soy is itself an allergen).
Kinako latte and beverage powders
- Positioning
- Plant-based latte category — 'Japanese soybean latte' as a stand-alone flavor or alternative to nut-milk lattes.
- Typical usage level
- 8–15 g kinako per 200 mL serving when pre-blended with sugar and milk powder.
- Formulation notes
- Disperses better with light agitation in warm milk; combine with a small percentage of soy lecithin for instant cold-water solubility.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Ice cream, gelato, and frozen-dessert flavoring
- Positioning
- Japanese-style 'kinako' premium flavor SKU within Asian-fusion gelato ranges.
- Typical usage level
- 3–6% kinako on the white mix, often paired with kuromitsu ripple.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food classification — kinako
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — soybean flour entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.