Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Would you like to easily make Japanese treats? Kinako Nejiri is a traditional Japanese confection that is incredibly easy to make with just a few ingredients. It is perfect for a Japanese-style tea time.

Kinako Nejiri is a traditional Japanese confection made by mixing starch syrup with kinako and twisting it into a stick-like shape. "Kinako" refers to roasted soybean flour, and "Nejiri" means twist. Due to its stick-like shape, it is also known as "Kinako Bō" (kinako stick), though this version is not twisted.

It has a long history, dating back to the 17th century, when a confectioner in Kyoto created it as a celebratory treat. Because of its long shelf life and portability, it gradually spread throughout Japan. Today, it remains popular as a traditional snack enjoyed across the country.

Some of you might not be familiar with kinako at all.

It is a fine flour made by grinding roasted soybeans into a powder. It is typically made from yellow soybeans, which are roasted to reduce their distinctive smell and give them a savory aroma. While it is often translated into English as “roasted soybean flour” or “roasted soybean powder,” the literal meaning in Japanese is “yellow-colored (kina) flour/powder (ko).”

Kinako is easy to digest and absorb, allowing your body to take in the nutritional benefits of soybeans more efficiently. This is one reason why it is a popular ingredient in Japan, and some people even include it in their diet specifically for its health benefits.

There is a reason why this traditional confection has a twisted shape. This twisted form is modeled after 'shimenawa.'

Shimenawa is a rope found in Japanese shrines that separates the realm of the gods from the world we inhabit, considered to bring good luck in Japan. Originally, this confection was born from an attempt to express the pattern of shimenawa using soybean flour confectionery. Later on, this shape was accepted by the common people as auspicious and spread as a snack enjoyed casually at home.

Therefore, when making this snack, it is common to twist it. Nevertheless, if you want to make it simpler, it is not necessary to twist it. Feel free to enjoy it in your preferred style.

This traditional Japanese confection is typically enjoyed for its distinct soybean flour flavor, but you can also alter the taste by changing or adding ingredients.

In Japan, you can find variations like kinako nejiri made with uguisuko (green soybean flour), or incorporating grated sesame seeds or matcha powder. Start by trying the recipe as instructed, then experiment with various ingredients to find your preferred flavor.

Ingredients

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Instructions

🕒 Total: 10 mins mins

Step 1
Add starch syrup to a bowl and heat it in a double boiler or briefly in the microwave (about 30 seconds on medium power/500W) until it softens. Mix in kinako using a spoon or spatula until they are well combined and form a cohesive lump without any powdery texture.

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Step 2
Shape the dough into a rectangle with a thickness of ⅖ inch (1 cm) and a length of 2.5 inches (6.5 cm) on one side. Sprinkle kinako evenly over the entire surface.

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Step 3
Cut the dough into pieces measuring ⅖ inch (1 cm) by 2.5 inches (6.5 cm). Then, hold both ends of each cut piece and twist them slightly in opposite directions.

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To store

You can store it in the refrigerator for up to a month.