Japan Street Food – Kinako Dango (黄粉) sweet roasted soy flour dumplings and Matcha (抹茶) iced green tea
Kinako (黄粉 or きなこ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called “roasted soy flour”. More precisely it is “roasted whole soy flour”. Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336–1573). Kinako means “yellow flour” in Japanese.
Matcha (抹茶) is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing. The green tea plants for matcha are shade-grown for three to four weeks before harvest, with the stems and veins removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk.
Nakamise Shopping Street
1-chōme-20 Asakusa, Taito City, Tōkyō-to 111-0032
03-3844-3350
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