{ "id": 28843, "date": "2026-11-02T15:32:58", "date_gmt": "2026-11-02T07:32:58", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/soy-kefir-black-sesame-drink\/" }, "modified": "2026-11-02T15:32:58", "modified_gmt": "2026-11-02T07:32:58", "slug": "soy-kefir-black-sesame-drink", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/soy-kefir-black-sesame-drink\/", "title": { "rendered": "Black sesame and black soybean soy-kefir drink" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Roasted soybean powder smells a little like roasted peanuts, and in this glass it meets black sesame, cooked black soybeans and the gentle tang of soy kefir. Kinako drinks are usually made with milk or soy milk; here soy kefir takes their place, while black sugar and honey round off the sourness. Everything goes into one blender jug, so the drink is ready as soon as it is smooth.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>5 min<\/strong><\/div>\n
Makes<\/span>2 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
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The roasted powder behind Japanese sweets<\/h2>\n

Kinako is made by roasting soybeans and grinding them into a fine flour. In Japan it coats mochi and appears in many traditional sweets, valued for its toasted aroma and colour. The roast can run from pale yellow to brown, and green soybeans make a pale-green version. It tastes slightly sweet and nutty, without the beany smell of raw soy. In Taiwan, look for plain, ready-to-eat roasted soybean powder, which needs no further cooking.<\/p>\n

Getting a smooth glass<\/h2>\n

Kinako tends to form lumps in liquid, so if you mix it by hand, dissolve it in a little liquid first or add it in several portions. A blender does that job for you and also breaks down the black soybeans, so keep going until the bean skins can no longer be seen. Whole sesame seeds are harder and may not blend evenly into soy milk. If your blender leaves the drink gritty, ground black sesame or sesame paste gives a smoother result. Be careful when adding extra kinako, because too much makes a drink thick and gloppy.<\/p>\n

With toast, or as a warm kinako milk<\/h2>\n

A glass beside a slice of toast makes a simple breakfast. The same roasted flavour works in kinako milk made with plain milk or soy milk, which is good hot or cold at any time of year. Serve that version with steamed cake or baked sweet potato.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Black sesame and black soybean soy-kefir drink<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>2<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>