Beans are essential for Setsubun Festival (celebrating the first day of spring), but there tends to be lots of leftovers after the bean throwing festivity, so I use the leftover beans to make kinako soy bean flour.
For a more aromatic kinako, roast the beans in a frying pan beforehand. Then whirl in a blender.
It's done when the texture is fine and powdery (pass through a sieve for an even finer texture).
Add sugar and salt as you like, and enjoy in desserts or smoothies.
I served the kinako with homemade warabi mochi. To make easy warabi mochi in the microwave, check out Recipe ID: 1135114.
Story Behind this Recipe
We had lots of leftover Setsubun beans since we are supposed to eat an amount equal to our age in the festival (my husband is 29, I am 25, and my daughter is 1 year old), so I created this recipe. My husband loves kinako with warabi mochi.
As I mentioned in the recipe, for a more aromatic kinako, roast the beans in a frying pan in advance. For a finer kinako, sift it at the end. With a little time and patience, you'll have authentic kinako powder.