Kinakobo: Classic Japanese Kinako Candy Sticks
And that also applies to Dagashi (駄菓子), the snack genre of cheap, unique, and relatively small Japanese snacks and candies marketed toward children.
Kinakobo (きなこ棒 : Kinako Stick)
When Japanese people think of Dagashi treats made with Kinako soy flour, what comes to many is probably Kinakobo (きなこ棒: meaning Kinako Stick), which I picked up today for this blog article.
Kinakobo is a long-loved Dagashi candy with a stick shape, and the one pictured above is from Yaokin (やおきん), the Japanese food company known for Umaibo (うまい棒).
The Kinako stick, Kinako Bo, is a simple old-fashioned confection made from just a few ingredients.
This one from Yaokin only consists of Kinako flour, starch syrup, and sugar, and it was cheap, costing me 20 yen.
Kinakobo is a soft, chewy, slightly sticky candy stick with a distinctively delicious flavor.
It has a gentle savory sweetness characteristic of Kinoko, whose taste brings back memories of my childhood because I used to enjoy it as a kid.
The Kinako candy stick is like a mix of Mizuame and roasted soy flour, so you can easily cut it into pieces with your hands.
As mentioned above, Kinakobo is such a simple thing that the candy is also easy to make. And last, let me introduce a recipe from the Japanese site Cookpad.com.
|Kinako soybean flour||100 grams|
|Toothpick||About 20 sticks|
- First, put the honey in a bowl and microwave it for 2 minutes.
- Then, add the Kinako powder to the bowl, stirring well with a spatula.
- When the mixture becomes as soft as an earlobe, form it into sticks in your palms.
- Then, skewer the Kinako sticks with toothpicks.
- As a finishing touch, sprinkle some additional Kinako over the entire surface.
- Now it is ready to eat. Enjoy the Kinakobo!