Kinako Ice Cream with Kuromitsu is an earthy ice cream sweetened with Okinawan black sugar syrup. The base flavor of this ice cream is made of kinako (roasted soy bean flour) that not only deepens the flavor, but also adds a dense body to each bite. This is one ice cream that may just teleport your taste buds straight through heavens golden doors. Will you follow?
Ever heard of kinako?
If not, kinako is roasted soy bean flour.
I’d describe the flavor of kinako as robust with a deep earthy/tea-like flavor and similar aroma.
It has a texture similar to very finely ground graham crackers and is more cakey, rather than powdery.
It definitely takes those desserts to the next level!!!
Though you probably won’t eat straight kinako, by eating it with some sort of a sweet base, it’s a delicious flavor enhancer.
In this case, the base I used was ice cream made with kuromitsu.
Kuromitsu (黒蜜; literally translated black honey) is made by melting kurosatou (黒砂糖; black sugar) in water to create a syrup.
Though the sugar is dark brown, when you add water and melt it, it turns into a mysteriously looking and sweet smelling black liquid.
It very much reminds me of espresso, with a little bit of microfoam on top, but with a super sweet aroma! Mmmm!!
The first time I ever had kurosatou was when I was in Takayama, a famous and well-preserved town in Japan.
One of the shops was selling karinto coated with kurosatou (黒砂糖; black sugar) and it was delicious.
Even since then, I’m always on the lookout for sweets made with kurosatou and it’s liquid version, kuromitsu! And after this ice cream, maybe you will be too!
Can you substitute kurosatou with muscovado?
I’ve read that you can substitute muscovado for the kurosatou, but not sure I would.
Since I had both on hand I did do a comparative taste test between the two sugars.
The muscovado sugar (from Mauritius) turned out to have more of a winey or tart flavor compared to the kurosatou (from Okinawa, where a lot of the sugar is produced).
It was noticeable and I guess it makes sense.
Both sugars are very unrefined and probably contain different levels of nutrients/minerals depending on the origin of the sugar cane.
Also, the kurosatou came in blocks whereas the muscovado came in loose grains like regular white sugar.
So that and processing methods may have played a role too.
Anyways, if you do decide to make or buy kuromitsu, it has many other applications, another of which I will be posting very soon!
Hope this ice cream helps to keep you cool these warm summer months!
In case you’ve missed them, here are some of my other dessert recipes!
- Kinako Ice Cream with Kuromitsu
- Strawberry Ice Cream with Vodka Infused Berries
- No-Bake Blueberry Cream Pie with Graham Cracker Crust
- Classic Crepes Suzette with Rum
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Vanilla Bean Ice cream with Bourbon
- Japanese Green Tea Ice Cream (egg yolk free!)
- Salted Texas Chocolate Cupcakes with Pistachios
- Tapioca Pudding with Pan-Fried Kabocha
- Maple Walnut Biscotti