| 5. |
A 2021-09-30 21:07:50 Jim Breen <...address hidden...>
|
| 4. |
A* 2021-09-30 11:04:11 Marcus Richert <...address hidden...>
|
| |
Comments: |
enwiki |
| |
Diff: |
@@ -17,0 +18 @@
+<field>&food;</field>
@@ -18,0 +20 @@
+<gloss>kinako</gloss> |
| 3. |
A 2014-07-30 12:07:16 Jim Breen <...address hidden...>
|
| 2. |
A* 2014-07-30 11:35:41 Richard Warmington <...address hidden...>
|
| |
Refs: |
Wikipedia:
きな粉（きなこ、黄粉）は、大豆を炒って皮をむき、挽いた粉である。加熱により大豆特有の臭みが抜け、香ばしい香りになる。
Since it's the beans that are roasted rather than the flour, I think it's better to put "roasted soybean flour" at the head of the definition. Of course, kinako can be simply called "soybean flour" or "soy flour", so that could be added.
Wikipedia has "More precisely it is 'roasted whole soy flour.'" so that term could be added too. |
| |
Diff: |
@@ -18,0 +19 @@
+<gloss>roasted soybean flour</gloss>
@@ -20 +20,0 @@
-<gloss>roasted soybean flour</gloss> |
| 1. |
A* 2014-07-30 06:51:19 Richard Warmington <...address hidden...>
|
| |
Refs: |
"History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives ..."
By William Shurtleff, Akiko Aoyagi
.
"Kinako (黄粉 or きなこ?), also known as roasted soybean flour,[1] is a product commonly used in Japanese cuisine." -- Wikipedia |
| |
Diff: |
@@ -19,2 +19,2 @@
-<gloss>soy flour</gloss>
-<gloss>soybean flour</gloss>
+<gloss>roasted soy flour</gloss>
+<gloss>roasted soybean flour</gloss> |