At a glance
| Japanese name | きな粉 |
|---|---|
| Romaji | Kinako |
| Category | Food ingredients |
| Regions of origin | Nationwide; specialty origins in Hokkaidō, Kyoto |
| Harvest season | Year-round (from dried soybeans) |
| Typical MOQ | 50–200 kg |
| Typical lead time | 3–6 weeks |
| Japan regulatory status | Food Sanitation Act |
| Suppliers listed | 1 supplier |
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 |
Japanese suppliers
Koda Shouten
幸田商店
English supportExport experienceDirect-fire roasted kinako
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Last updated: 2026-04-24