Kinako Nectar
Kinako Nectar
This blend tells the story of my roots.
As a kid, I loved everything cinnamon-sugar: churros, cinnamon buns, and that simple slice of cinnamon sugar toast. At the same time, I also loved Japanese mochi— especially when dusted with kinako, a toasted soybean flour with deep, nutty aromatics.
As an adult, I discovered Anmitsu, a traditional Japanese dessert of jelly, fruit, red bean paste, and Okinawan black sugar syrup, often finished with a dusting of kinako. That dessert, with its delicate layers, reminded me how food can bridge places, memories, and identity.
Kinako Nectar was born from that space — a Japanese ode to the cinnamon-sugar blend I grew up with. There’s no cinnamon here, but you’ll taste soothing chamomile, a hint of cardamom, the gentle chew of bee pollen, and the irresistible nuttiness of kinako. It’s nostalgic, comforting, and a little unexpected.
I love it on buttered toast with a cup of coffee in the morning.
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Ingredients
Ingredients
·Bee pollen
·Organic ground cardamom
·Ground chamomile powder
·Okinawan brown sugar
·Organic cane sugar
·Maldon sea salt
·Japanese Kinako soy bean flour
Allergens
Allergens
Soy, Bee Pollen
Chef Recommendations
Chef Recommendations
Sprinkle Kinako Nectar over a gooey chocolate brownie to bring out the cardamom.
Roast stone fruit sprinkled with Kinako Nectar and serve with chocolate or vanilla ice cream.
Season buttered popcorn with Kinako Nectar for a new take on kettlecorn!
Morsel
Morsel
Chamomile is nicknamed the "plants physician" due to its ability to positively influence surrounding plants.
Ikeuchi Finishing Seasonings — Frequently Asked Questions
What are finishing seasonings?
Finishing seasonings are blends crafted to be added at the end of cooking. A sprinkle right before serving unlocks aroma, vibrant flavor, and a chef-level "wow" factor—no complicated steps required.
How do Ikeuchi blends transform one dish into many?
Each blend has its own personality. Add one to your dish, and you get a new flavor story. Add another, and suddenly you’ve created something entirely different. One recipe → three dishes → endless possibilities. It’s culinary magic in a pinch.
When should I use finishing seasonings?
Right before serving. A pinch on plated food brightens flavor, adds texture, and gives your dish a polished, restaurant-worthy finish.
Can I cook with the blends too?
Absolutely, but we recommend using them as the finishing touch to your hard work!
What foods do they pair best with?
Honestly? Nearly everything. Veggies, grains, proteins, eggs, noodles, soups, pizza, salads—and especially leftovers. Our blends are built to be versatile, playful, and weeknight-friendly.
Are the blends spicy?
Most are warm and flavorful, not hot. Aleppo has a gentle glow, Pink Pepper brings floral brightness, and nothing is designed to overwhelm heat-sensitive palates.
Are the seasonings gluten-free or vegan?
Yes. All Ikeuchi blends are naturally gluten-free and plant-based. (And delicious.)
Are your ingredients ethically sourced?
We partner with trusted suppliers who prioritize quality, transparency, and responsible production. Flavor starts at the source—and we honor that.
How long do they last?
Stored in a cool, dry spot, your blends will stay vibrant for 12–18 months. (Though most customers finish them way sooner.)
Where can I buy Ikeuchi seasonings?
Exclusively on our website and a curated selection of specialty retailers. (And always fresh and small-batch.)
How should I store the blends?
Keep them away from heat, steam, and direct sunlight. Treat them like the little gems they are.
Can I use them to elevate leftovers?
YES—that’s the magic. Yesterday’s takeout, roasted veggies, or meat becomes a whole new dish with a single sprinkle.
Where can I get recipe or dish ideas?
Follow us on instagram or facebook where we post dishes we’ve loved using our seasoning blends on. We would love to see what you’ve come up with, so please tag or DM us with any ideas, inspirations or photos!
Do you ship internationally?
Not yet, but we sure hope to soon!