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.
Kinako adalah tepung kedelai panggang, dibuat dengan memanggang kering kedelai utuh lalu menggilingnya hingga menjadi bubuk halus. Bahan pokok kembang gula Jepang, umumnya digunakan untuk melapisi mochi, wagashi, dan makanan tradisional Tahun Baru. Aplikasi industri meliputi topping pastry, bahan nutrition bar, dan aplikasi pangan fungsional.
| Jepang | Food Sanitation Act |
|---|---|
| Uni Eropa | Impor pangan |
| Amerika Serikat | FDA |
| Tiongkok | Perlu diverifikasi |
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.
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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.
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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.
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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.
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Wagashi coating and inclusion (warabi-mochi, dango, daifuku)
Plant-protein bars and breakfast cereals
Kinako latte and beverage powders
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Ice cream, gelato, and frozen-dessert flavoring
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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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