Casey Ikeuchi Felton, James Beard-nominated chef, whose culinary philosophy is rooted in both the kitchen and the garden, was raised in Los Angeles. Her taste buds were shaped by the city's immigrant cultures, sparking a lifelong love for bold, layered flavors that tell a story. As a kid, she loved everything cinnamon-sugar: churros, cinnamon buns, and that simple slice of cinnamon sugar toast. At the same time, she also loved Japanese mochi— especially when dusted with kinako, a toasted soybean flour with deep, nutty aromatics. Kinako Nectar was born from that space — a Japanese ode to the sprinkly dessert condiments she grew up with. It’s nostalgic, comforting, and a little unexpected. Try it on buttered toast with a cup of coffee in the morning! Ingredients: Bee pollen, organic ground cardamom, ground chamomile powder, Okinawan brown sugar, organic cane sugar, Maldon sea salt, and Japanese kinako soy bean flour. 3 oz. in a beautiful tin. All sales final.