Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

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

Jump to:

• What is Kinako Nejiri?
• Exploring kinako
• Why is it twisted?
• Various flavors
• 📋Step-by-step recipe
• Recipe card

What is Kinako Nejiri?

Kinako Nejiri is a traditional Japanese confection made by mixing starch syrup with kinako, then 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 Bou" (kinako stick).

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. As a result, it remains popular today as a traditional snack enjoyed across the country.

Exploring kinako

Some readers might not be familiar with kinako in the first place.

It is a fine flour produced by grinding roasted soybeans into a powder. It is typically made from yellow soybeans, which are heated to remove their distinctive smell and give them a savory aroma. While in English it is translated as 'roasted soybean flour' or 'roasted soybean powder,' in Japanese, the literal translation would be 'yellow-colored (kina) flour/powder (ko).'

Powdered kinako is easily digested and absorbed, allowing you to gain the nutritional benefits of soybeans directly. This is why it is a popular ingredient in Japan, and some people actively incorporate it into their diets for health reasons.

Why is it twisted?

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.

Various flavors

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.

📋Step-by-step recipe

Ingredients

---

---

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.

---

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

---

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

---

To Store

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

Recipe card