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For anyone running a wagashi shop or confectionery business, kinako (roasted soybean flour) is an indispensable raw material. How can you keep daily purchasing costs down while maintaining quality? By choosing large-volume commercial kinako, you can lower your unit cost while achieving a stable supply.
Kyoto confectionery is loved around the world for its delicate flavor and beautiful designs. But did you know that behind this beauty lie carefully selected raw materials and the sure skill of artisans?
The ingredients needed to make ohagi are actually very simple. Mochi rice, an, kinako, black sesame, and salt. With just these, you can make authentic ohagi at home. However, since ingredient selection and proportions greatly affect the finished result, it is important to understand the characteristics of each.
From how to choose commercial kinako (roasted soybean flour) to recipes for using it, the grain-processing specialist Minoyo offers a thorough explanation. In addition to how it differs from consumer-grade products, its nutritional value, and tips for menu development, we introduce the appeal of high-quality kinako made possible only by our own roasting plant (Hokkaido-grown, black soybean, made-to-order). A must-read for confectionery, bakery, and food development professionals. Why not raise your product's value with carefully chosen ingredients? Inquiries about purchasing and sample requests are welcome here.
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