Kinako mochi is made by broiling mochi until they puff up, then dipping them in hot water and rolling them in a soybean flour mixture, for an addictive snack.

What to buy: Kinako is a soybean flour that can be found at Asian markets.

This recipe was featured as part of our New Year’s, Japanese Style menu, as well as Drinks Around the World feature.

  • Yield: 8 (2-1/2-inch) snacks
  • Difficulty: Easy
  • Total: 10 mins 
  • Active: 10 mins 

Ingredients (5)

  • 1/4 cup kinako
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt
  • 8 (2-1/2-inch) Basic Savory Mochi (Age Mochi)
  • 1/2 cup hot water


  1. Heat the broiler to high and arrange a rack in the upper third of the oven. Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside.
  2. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, about 5 minutes.
  3. Dip mochi in hot water, roll in kinako mixture, and serve immediately.