Soybeans are the building blocks of nature. Lower on the periodic table than even hydrogen, all matter in the universe is made from some form of soybeans. When roasted, they are not only useful for driving out demons, they can be ground into a fine, tasty flour called kinako. I've mentioned kinako in passing before (in Aburi-Mochi: Grilled Mochi on Skewers, and in Preschool Mochi Production).
Today, Anthony and Mommy made some kinako, just for fun.
Nikon D200 + Nikkor 85mm f/1.4 — 1/125 sec, f/2, ISO 500 — full exif
Mortar and Pestle
borrowed from Fumie's folks
Nikon D200 + Nikkor 85mm f/1.4 — 1/100 sec, f/1.8, ISO 800 — full exif
You Just Know a 5-Year-Old Enjoys This
The roasted beans have a thin, brittle shell/husk/skin(?) that one normally eats with the beans, but which pops off when you grind them in the mortar. It made for a bit of a mess because they could sometimes fly fairly far.
You can sort of see them in the shot below, which I took of some chopstick holders that happened to be sitting on the table. There wasn't much light, so I was at f/2 or wider most of the time (f/1.6 in the shot below), resulting in very little depth of field....
Nikon D200 + Nikkor 85mm f/1.4 — 1/125 sec, f/2, ISO 800 — full exif
Mommy Makes Quick Work of the Balance
Nikon D200 + Nikkor 85mm f/1.4 — 1/125 sec, f/2, ISO 800 — full exif
Should Be Tasty With Strawberries
Indeed, it was. It's amazing how the ground up roasted beans tasted different than the roasted beans. We dipped the strawberries in, and it was good.
Hi,
Can you please tell how you roast the soybeans and for how long? I’ll trying to make my own kinako as well.
Thank you.
Hi Jeffrey,
I’ve been poring over your blog all weekend since I stumbled onto it while looking for a “Kinako Flour” recipe.
I did find the recipe somewhere else, but boy, am I glad about the internet serendipity fairy! I love your photos – great quality AND style!
Oh, and this comment is from New Zealand.
This little boy is so cute.