Warabimochi (Japanese: 蕨餅) is not a true mochi but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, especially in the Kansai region and Okinawa and often sold from trucks, similar to an ice cream truck in Western countries.
Kinako (黄粉 or きなこ), also known as soybean flour,[1] is a product commonly used in Japanese cuisine.
Kinako is produced by finely grinding roasted soybeans into powder.[2][3] The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin.[3] Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.[3] Kinako, being composed of soybeans, is a healthy topping and flavoring which contains B vitamins and protein.[3] Compared to boiled soybeans, however, the protein in kinako is not easily digested.[3]
Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, a Japanese dumpling made from mochiko (rice flour), are commonly coated with kinako.[2] Examples include ohagi and Abekawa-mochi. Kinako, when combined with milk or soy milk, can also be made into a drink. One example of its use in popular foods is warabimochi, which is a famous kinako-covered sweet.
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