Kinakobo: Classic Japanese Kinako Candy Sticks

In our country Japan, there are a variety of treats that are made using “Kinako (きな粉)” roasted soybean flour, which includes Genkotsu Ame candy and Kinako Mochi snacks.

This also applies to “Dagashi (駄菓子)”, the snack genre that represents Japan consisting of cheap, unique, relatively small Japanese snacks and candies, particularly for kids.

Kinako-Bo (きなこ棒 : Kinako Stick)

Yaokin Kinakobo Kinako Candy Stick

When I think of Dagashi treats made with Kinako soy flour, what comes to my mind right away is “Kinako-Bo (きなこ棒: literally Kinako Stick)”, which I picked up today for this blog article.

Kinakobo is a classic Dagashi candy that comes in a stick shape and the one pictured above is produced and sold by “Yaokin (やおきん)”, a Japanese food company specializing in Dagashi and well-known for “Umaibo (うまい棒)” corn puffs.

Ingredients and Price 

Yaokin Kinako-Bo Kinako Stick Candy Ingredients

The Kinako stick, Kinako-Bo is an old-fashioned simple confection made from just a few ingredients, and in fact, this one from Yaokin is made with only 3 ingredients, Kinako flour, starch syrup, and sugar. Therefore, it is very cheap and only cost me 20 yen (about 0.2 USD).


Kinakobo Kinako Ame Candy Stick

Kinakobo is a soft, chewy, slightly sticky candy stick. It has a gentle sweetness and a savory taste characteristic of Kinoko. The distinctive flavor brings back memories of my childhood because I used to eat it when I was small.

The Kinako stick is like a mix of Mizuame candy and roasted soybean flour so you can easily cut it into pieces with your hands. 


Image and Recipe:

As I mentioned above, Kinakobo is such a simple Kinako candy that it is quite easy to make. So last, let me introduce an easy recipe from the popular Japanese recipe site,

Kinako-Bo Recipe (for about 20 sticks)
Ingredient Quantity
Honey 200 grams
Kinako soybean flour 100 grams
Toothpick About 20 sticks
  1. Put the honey in a bowl and microwave it for 2 minutes
  2. Add the Kinako powder little by little to the bowl, stirring well with a spatula or the like
  3. When the mixture becomes as soft as an earlobe, form it into proper-size sticks in your palms
  4. Then, skewer the Kinako sticks with toothpicks
  5. As a finishing process, sprinkle some additional Kinako powder over the entire surface of the candy
  6. Ready to eat, Enjoy the Kinabo-Bo!


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

2 Responses

  1. Leo Sigh says:

    Thanks for the explanation and the photos 🙂 I’m just watching the anime Dagashi Kashi and had no idea what ‘Kinako sticks’ were. Now, thanks to your blog, I do 🙂 — And I’ve bookmarked your blog, as I’m fascinated with Everything Japanese, so will be reading more!

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