Zunda Mochi: Sweeted Edamame Mochi of Tohoku
Overview
Zunda mochi is a regional wagashi built from two simple components: pillowy mochi and a vivid green paste of mashed edamame (young soybeans) sweetened with sugar and a touch of salt. The paste’s color is a sharp chartreuse; its aroma is fresh, like peas warmed on a skillet. Served warm or at room temperature, the dish balances chewy rice and vegetal sweetness.
Origins and History
Zunda is most closely associated with Sendai and Miyagi Prefecture in Tohoku. Exact origins are debated; local lore links the confection to samurai-era households and the Date clan (Unverified). Linguistic origins of the word “zunda” have multiple theories—some claim it refers to the act of pounding beans—none universally accepted (Unverified). What is clear: the paste has been a local specialty for generations and has been adapted into modern forms (ice cream, pastries) in recent decades.
Ingredients and Preparation
Core ingredients: fresh or frozen edamame (shelled), sugar, a pinch of salt, and mochi made from glutinous rice or mochiko. Typical preparation: blanch edamame, cool and remove skins, then mash in a suribachi (mortar) or process briefly so some texture remains. Sweeten gradually; taste as you go—too much sugar blunts the bean’s freshness. For a smoother zunda, press the paste through a fine sieve. Mochi is often grilled or toasted until it puffs and the surface slightly browns, then topped with the paste.
Flavor and Texture
Zunda smells of fresh-cut grass and sweet peas more than caramelized beans. The taste is bright, mildly sweet, with a roasted-soy nuttiness if beans are briefly pan-dried. Texture ranges from rustic, pea-grainy paste—comparable to a sweetened split-pea mash—to a silky spread when sieved. Mochi contributes a yielding, elastic chew: think soft taffy resistance that yields into a warm, starchy mouth-coating.
How to Eat & Pairings
Eat promptly: warm mochi with cool or room-temperature zunda creates a satisfying temperature contrast. Traditional partners are unsweetened green teas—sencha to cut sweetness, hojicha to add toasty counterpoint. For modern pairings, zunda works in ice cream, shaved-ice toppings, and in bread; a dry, crisp sake can also complement the paste’s vegetal notes.
Where to Try It
Best places are confectioneries and depachika (department store food halls) in Miyagi and surrounding Tohoku cities—station kiosks and souvenir shops often sell individual zunda mochi and packaged paste. Artisanal wagashi shops in Sendai commonly offer freshly assembled portions.
Home Cooking Tips
- Use bright, firm edamame; blanch and shock in ice to preserve color.
- If using frozen beans, thaw and drain thoroughly.
- For texture control: pulse briefly in a food processor for a coarse finish; pass through a sieve for silkiness.
- Grill mochi until it puffs and gains light char for added aroma.
- Paste keeps refrigerated a few days or can be frozen in portions (Unverified—storage times vary by recipe).
FAQ
Q: Is zunda mochi vegan?
A: Often yes—traditional recipes use only edamame, sugar, salt, and rice. Check packaged goods for dairy.
Q: Can I make it year-round?
A: Yes; frozen shelled edamame makes it accessible outside the edamame season.
Q: How does zunda differ from anko?
A: Zunda is green, fresh, and vegetal (young soybeans); anko is sweeter, earthier, and made from cooked azuki beans.
Q: Is it healthy?
A: Edamame adds protein and fiber, but the overall treat contains sugar and starchy mochi—best enjoyed in moderation.