"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."
✦ 3.6 oz jar.
✦ Gluten-free and no preservatives.
✦ About the brand: Casey Ikeuchi Felton is a James Beard nominated chef whose culinary philosophy is rooted in both the kitchen and the garden. Raised in Los Angeles, her tastebuds were shaped by the city's immigrant cultures, sparking a lifelong love for bold, layered flavors that tell a story.
Ingredients: Bee pollen, Organic ground cardamom, Ground chamomile powder, Okinawan brown sugar, Organic cane sugar, Maldon sea salt, Japanese Kinako soy bean flour
