*Kinako* (which translates to “yellow flour”) is Japanese roasted soybean flour. *Kinako* tastes similar to peanut butter and is widely available in Asian grocery stores.\n*Kinako* can add a nutty flavor to Japanese sweets, called *wagashi*. Ways to use *kinako* include:\n\n1. __Ohagi__: *Ohagi*, also known as *botamochi*, are glutinous rice cakes coated in red bean paste. *Ohagi* are typically rolled in black sesame seeds or soybean powder.\n2. __Mochi__: Many types of *mochi* (glutinous rice cakes)—including *warabi mochi* (bracken starch mochi) and *dango* (mochi dumplings)—can be dusted in *kinako*.\n3. __Lattes__: Combine *kinako* with hot milk and sugar to make a nutty-flavored latte.\n4. __Baked goods__: *Kinako* is naturally gluten-free and can be used as a substitute for all-purpose flour in baked goods, such as [muffins](https://www.masterclass.com/articles/one-easy-muffin-recipe-endless-muffin-variations) and cookies.\n5. __Condiment__: *Kinako* is the perfect condiment to top ice cream, [oatmeal](https://www.masterclass.com/articles/how-to-make-porridge), and other treats.\n*Kinako* is a soybean flour that features in a number of classic Japanese desserts.