This one requires some familiarity with Japanese sweets to know where they are heading. For the uninitiated kinako is a soybean flour that gets dusted over some types of Japanese sweets. Not particularly sweet itself and it really needs a kick from something else to taste any good. Ohagi is a red bean paste that is one of the more common ingredients in Japanese sweets. This one does have some sweetness to it but not too much by western standards. The result of this combination … they do a pretty decent job (but not perfect) of getting these flavours packed into a small Kit Kat.