きな粉 (Kinako)
Sourced from Nationwide; specialty origins in Hokkaidō, Kyoto with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.
MOQ from 50–200 kg.
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.
Le kinako est une farine de soja torréfiée, obtenue par torréfaction à sec de fèves de soja entières puis mouture en poudre fine. Pilier de la confiserie japonaise, il sert traditionnellement à enrober les mochi, les wagashi et les mets du Nouvel An. Ses applications industrielles incluent toppings de pâtisserie, ingrédients pour barres nutritionnelles et applications en alimentation fonctionnelle.
| Japon | Food Sanitation Act |
|---|---|
| Union européenne | Importation alimentaire |
| États-Unis | FDA |
| Chine | À vérifier |
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 · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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 · Dernière vérification: 2026-04-26
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 · Dernière vérification: 2026-04-26
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 · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
Wagashi coating and inclusion (warabi-mochi, dango, daifuku)
Plant-protein bars and breakfast cereals
Kinako latte and beverage powders
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Ice cream, gelato, and frozen-dessert flavoring
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Marusan-Ai Co., Ltd.
マルサンアイ株式会社
Aichi-based listed soybean processor founded 1952. Japan's leading domestic soy-milk brand and a major industrial-scale soybean ingredient supplier — soy milk, soy protein isolates, hatcho miso (subsidiary), and increasingly plant-based meat-alternative inputs. Multiple production sites in Aichi and overseas; growing international business in plant-protein category. Substantial B2B ingredient supply to Japanese and overseas food manufacturers.
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Fuji Oil Holdings Inc.
不二製油グループ本社株式会社
Tokyo-listed plant-based ingredient and oils group, founded 1950. Specialises in palm oil derivatives, soy protein isolates and texturised products, cocoa-derived ingredients, and emulsifier systems. Operates 30+ global production sites including Brazil, US, Ghana and ASEAN. A primary B2B supplier into Japanese confectionery, baking, and meat-alternative manufacturers, with rapidly growing plant-protein business globally.
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