Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

Macrobiotic Kinako and Dried Persimmon Crispy Snack Sticks

You'll get addicted to the crispiness of the kinako flour, the gentle sweetness and chewy, elastic bits of dried persimmon.


☆ Bread (strong) flour
80 g
☆ Kinako
40 g
☆ Salt
a pinch
☆ Beet sugar (or your choice of sugar)
25 g
☆ Baking powder
1/2 teaspoon
Dried persimmons (about 3 small ones)
net weight 60 g
Soy milk
60 g
Canola oil (or your choice of oil)
35 g


1. Remove the seeds from the dried persimmon, then finely chop into pieces from 5 mm to 1 cm.
2. Put the ☆ ingredients and chopped dried persimmon in a bowl, then combine.
3. In a separate bowl, combine the soy milk and the oil.
4. Without over-mixing, blend the dry and wet ingredients from Step 2 and 3.
5. Flatten the dough into a 7-8 mm thick, 20 cm x 15 cm loaf.
6. Bake for 25-30 minutes in an oven preheated to 170℃.
7. The baking time might seem a bit long, but they'll turn out very crisp and delicious!

Story Behind this Recipe

The person sitting next to me at a cafe said they had leftover dried persimmon in their fridge, and that gave me the idea for this recipe!