What are kinako and kuromitsu?
The featured ingredients in our newest mochi this season, Toasted Black Honey
, as described by our Culinary Director Natsume Aoi
Kinako is a common ingredient used in Japanese cuisine especially with wagashi (japanese confectionery typically eaten with matcha). It is made from yellow soy beans with the skin removed. The soybeans are roasted and then ground into a very fine powder. The nutty aroma of kinako makes it ideal as a final dusting over various kinds of mochi.
Kuromitsu is a central ingredient that is used in many Japanese desserts. Literally meaning “black honey” kuromitsu is made from kokuto, an unrefined cane sugar similar to muscovado. Kuromitsu is similar to molasses in colour but is milder and thinner in taste and texture and has overtones of caramel as it leaves the palate.
Together, the combination of kinako and kuromitsu creates a warm and mild taste that is fairly characteristic of many Japanese desserts. The balance of sweetness and nuttiness makes a strong cup of matcha the best complement to an assortment of wagashi enjoyed during an autumn afternoon.