Japanese Kinako. A traditional Japanese condiment, Kinako is made from specific varieties of soybeans and transformed by a method perfected over the centuries. Aromandise has reproduced these delicate processes in a sector which combines soybeans grown and processed in France. The presence of 9 essential amino acids (> 12 g / 100 g) make Kinako a superfood. Kinako allows you to sweeten your preparations less, thanks to its toasted and umami taste and its own sweetening power. To incorporate into desserts, such as mochis, cakes, pies, pancakes, creams, yogurts, compotes. To add to cereals, milk drinks. To sprinkle on pancakes and waffles, truffles, ice cream. Kinako also gives body and intensity to your sauces, croquettes, breads, donuts, marinades. It is an irreproachable condiment in protein and taste. Directions: 2 heaped tablespoons (10 g) per person in your preparations.