Kinako is a toasted soybean powder that tastes pleasantly nutty. You’ve probably had it dusted over mochi, which is all I’d ever really had it on as well. But then one of my adult conversation class students – who is probably about 85 years old and still “shreddin’ it,” as the kids say – told me she eats kinako in her yogurt every morning. So, in my quest to live forever genki, I tried it.
The whole experience got me thinking; what else could I put kinako in or on?
So I put it in pancake batter. Amazing.
Sprinkled kinako, cinnamon, and sugar on my toast. Earth-shattering.
Dusted it over a plate of apple slices. Seriously, someone please stop me, I’m out of control.
Here’s a picture of the apple before I devoured it too quickly:
The black dots are sesame seeds. When I made this snack again, I made a paste of black sesame (kurogoma 黒ごま) and honey – 1 part black sesame to spread to 2 parts honey. If you don’t like apple, it goes especially well with pineapple and orange. When making this paste, a little goes a long way, as black sesame has a stronger taste than its white counterpart. Or, you can just pick up the pre-made kurogoma spread at your local Kosumosu; this is the lazy beggars’ guide, after all.
But if you forgo the sesame, at least try a bit of kinako on your next bowl of fruit. That’s going to be my mantra from here on out, like the Portlandia “Put a Bird On It” thing: Put Some Kinako On It!