Kinako

is toasted soybean flour.  It is commonly used in Japanese cuisine.Andoh, Elizabeth. (2012). Washoku: Recipes from the Japanese Home Kitchen, p. 14.

Kinako itself is not sweet, but people often add sugar into kinako and coat the mixed-one to wagashi (Japanese sweets), for example Warabimochi.

History
The use of kinako was recorded during the Yayoi period from 300 BC to 300 AD.Shurtleff, William and Akiko Aoyagi  (2009).  History of Miso, p. 772. 

References

Category:Japanese food
Category:Flour