Kinako Mochi is a traditional Japanese dessert made from soft, chewy mochi (glutinous rice cake) coated in kinako—roasted soybean flour. Often enjoyed during Japanese New Year and festivals, Kinako Mochi offers a nutty, mildly sweet flavor and a unique chewy texture. It’s a simple yet classic treat that pairs perfectly with a drizzle of sugar or soy-based syrup.
Prepare the mochi – If using fresh mochi, cut it into bite-sized pieces. If using store-bought mochi blocks, lightly toast or steam them until soft and chewy.
Toast the mochi (optional) – Grill or pan-toast the mochi pieces until lightly browned and puffed.
Prepare the kinako coating – In a bowl, mix kinako (roasted soybean flour) with sugar to taste.
Coat the mochi – Roll each mochi piece in the kinako-sugar mixture until fully coated.
Serve – Place coated mochi on a plate. Optionally, drizzle with a small amount of soy sauce or kuromitsu (Japanese black sugar syrup) for extra flavor.
Enjoy – Serve immediately while the mochi is soft and chewy.
1 cup glutinous rice flour (mochiko) or pre-made mochi
A pinch of salt
1/2 cup kinako (roasted soybean flour)
Optional: soy sauce or kuromitsu syrup for drizzling
2–3 tbsp sugar (adjust to taste)
Oil or non-stick spray (for grilling/toasting mochi)
1/2 cup water (if making mochi from flour)
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