The Kurīmu Kinako Chocolate tastes reminiscent of roasted peanuts, but is entirely nut-fee (and gluten-free!). Kinako is roasted soybean flour, and tastes very slightly similar to peanut butter, sweet but not overly so.
Here, the kinako adds a beautiful depth of flavor to the already incredible dark chocolate base. And of course, the ice cream is smooth, dense, and silky—signature Kurīmu.
It’s tempting to eat Kurīmu Ice Cream straight out of the tub, and we wouldn’t blame you if you did!
This Kinako Chocolate ice cream would be incredible with a cup of cold brew coffee. Chocolate and coffee go well together, and the pairing is perfect for hot summer days.
Kinako, or “yellow flour” in Japanese, is a roasted soybean flour commonly used in Japanese cuisine. Soybeans are toasted, then ground into a fine powder. Some varieties retain the toasted skin, while some remove it.
It tastes a little similar to peanut butter, and usually used to flavor some foods. Often, it is used to coat dango, a Japanese treat made from rice flour or mochiko. And because it’s made of soybeans, it also has many nutritional benefits. It contains B vitamins, protein, dietary fiber, and can help control cholesterol levels.
Kurīmu Ice Cream is freshly churned daily, and contains no preservatives. Keep it fresh by storing it at the back of your freezer (where it is coldest), and making sure the lid is tightly shut, to prevent moisture and other contaminants from getting in. It is best consumed within 2-3 months.