Why source from Japan
Sourced from Nationwide; specialty origins in Hokkaidō, Kyoto with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.
Key spec
MOQ from 50–200 kg.
Typical end-product
Wagashi coating and inclusion (warabi-mochi, dango, daifuku) — Authentic Japanese coating powder, often paired with kuromitsu (black-sugar syrup) for premium wagashi gift sets and café desserts.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 50–200 kg
- Typical lead time
- 3–6 weeks
- Regions of origin
- Nationwide; specialty origins in Hokkaidō, Kyoto
- Category
- Food ingredients
- Harvest season
- Year-round (from dried soybeans)
- Japan regulatory status
- Food Sanitation Act
- Japanese name
- きな粉
- Romaji
- Kinako
About this ingredient
Kinako is roasted soybean flour, made by dry-roasting whole soybeans and milling to a fine powder. A staple of Japanese confectionery, commonly used to coat mochi, wagashi, and traditional New Year foods. Industrial applications include pastry topping, nutrition bar ingredients, and functional food applications.
Regulatory status
| Japan | Food Sanitation Act |
|---|---|
| EU | Food import |
| United States | FDA |
| China | Verify |
FAQ for OEM buyers
Q. What is the typical MOQ and lead time for kinako?
Industry-typical MOQ for kinako is 50–200 kg per delivery with 3–6 week lead times for standard yellow-bean SKUs. Hokkaido-origin or specific cultivar (e.g., Tsurunoko, Toyomasari) lots, organic certification, and non-GMO IP-handled lots add 2–4 weeks and lift unit cost.
Sources · Last reviewed: 2026-04-26
Industry-knowledge claim — not yet pinned to a single primary source
Q. Can I source non-GMO, domestic-Japan-grown kinako?
Yes. Hokkaido is Japan's largest domestic soybean producer, and Hokkaido-origin kinako with non-GMO identity-preserved certification is widely available, though pricing can be 2–3x imported (US, Canada) raw soybean kinako. Confirm '国産大豆 100%' (100% domestic soybean) and IP handling certificate. Kyoto specialty producers also supply premium kinako with documented domestic origin.
Sources · Last reviewed: 2026-04-26
Q. What COA parameters and certifications should I request?
Standard COA parameters: protein, fat, moisture (≤8% for shelf stability), ash, particle size distribution (typical 100–200 mesh), peroxide value (oxidation indicator — important for shelf life), microbiological limits, heavy metals, and aflatoxin (B1 + total) given soybean susceptibility. Certifications to consider: non-GMO IP, JAS organic, kosher, halal — these are commonly available from major suppliers.
Sources · Last reviewed: 2026-04-26
Q. What shelf life can I expect, and how should kinako be packaged for export?
Kinako shelf life is typically 6–12 months from production when stored sealed at room temperature, limited primarily by lipid oxidation (the roasted bean oils oxidize). For export, request nitrogen-flushed multi-layer foil bags (5–10 kg), or vacuum-packed inner bags inside cartons. Cold-chain storage extends stability significantly; specify maximum cumulative heat exposure on the supply contract for tropical destinations.
Sources · Last reviewed: 2026-04-26
Industry-knowledge claim — not yet pinned to a single primary source
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
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
If you need to avoid soy
Kinako (Roasted Soybean Flour) may contain soy. These ingredients offer comparable functions without it:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
soy-free· shares 2 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
soy-free· shares 2 categories
Matcha Powder
抹茶
MOQ from 10–50 kg.
soy-free· shares 2 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Marusan-Ai Co., Ltd.
マルサンアイ株式会社
Okazaki, AichiEst. 1952English supportExport experienceFSSC 22000Roasted soybean flour / kinako line
Fuji Oil Holdings Inc.
不二製油グループ本社株式会社
Izumisano, OsakaEst. 1950English supportExport experienceFSSC 22000ISO 22000Soy-protein-isolate B2B
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Last updated: 2026-04-24