Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

Make delicious kinako out of the leftover roasted soybean used on Setsubun, a Japanese holiday marking the first day of spring, which these beans are tossed outside of home and business entrances to drive away demons and bad luck.


Roasted soybeans
50 g
Bite-size kinako mochi
Pre-cut mochi
2 pieces
as needed
3 tablespoons
2 tablespoons
a small amount


1. Put roasted soybeans in a food processor and turn it on. Process the beans as finely as possible by pulsing.
2. Sift the flour, and the kinako is done. This kinako is coarser than store-bought. You can make it finer by transferring it to a mortar and grinding it further with a pestle.
3. Bite-size Kinako Mochi: Cut mochi into bite-size pieces and put them in a heat resistant bowl. Pour enough water in the bowl to just cover the mochi and microwave for a minute or two.
4. Since the mochi will be hot, poke with a chopstick or similar utensil to see if they are done. It's done when puffy and tender. Microwave at 1000 W for 2.5-3 minutes. Keep an eye on the mochi while microwaving and adjust the time as needed.
5. Combine the kinako, sugar and salt in a different bowl and mix well. Remove the Step 4 mochi from the hot water and coat with the mixture to finish.
6. Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.
7. Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor. Recipe ID: 123709.

Story Behind this Recipe

I received such a large quantity of roasted soybeans for Setsubun that I was afraid I wouldn't be able to use them all. Then I came up with the idea to make soy flour with a food processor. That was experimental but it came out delicious. Refer to kinako mochi from Recipe ID: 123709.