Zunda Mochi, with its vibrant yellow-green color that catches the eye, is a traditional Japanese sweet made from edamame. You can enjoy its sweet and unique flavor, along with its smooth, soft, and chewy texture.

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What is Zunda Mochi?
So what is Edamame?
Using dango instead of mochi?
📋Step-by-step recipe
Tips on how to make
Recipe card

What is Zunda Mochi?

Zunda Mochi is a traditional Japanese sweet consisting of sweetened mashed edamame paste placed on top of mochi (Japanese rice cakes) or dango (Japanese rice dumplings). "Zunda" refers to mashed edamame. In other words, the vibrant yellow-green color of this sweet comes from the mashed edamame, and zunda mochi is a confection that allows you to enjoy the flavor of edamame with sweetness by mixing in sugar.

Originating as a local sweet in Miyagi Prefecture, it has gained popularity nationwide in Japan due to its delightful taste and vibrant appearance. While mochi and dango are commonly enjoyed with toppings such as anko (sweet red bean paste), kinako (roasted soybean flour), or kuromitsu (brown sugar syrup), zunda mochi offers a unique experience without these toppings.

In recent years, various sweets incorporating zunda paste, such as shakes, puddings, and dorayaki (sweet bean paste pancakes), have become increasingly popular, highlighting the growing fondness for this treat.

So what is Edamame?

Edamame, the main ingredient of zunda, is soybeans harvested while still immature. It is classified as a vegetable rather than a legume from a nutritional standpoint and provides the following nutrients, combining the benefits of both vegetables and legumes:

Protein
Isoflavones
Dietary fiber
Iron
Methionine
Vitamins B1 and B2
Potassium

Recently, it has gained recognition outside of Asia due to increasing health consciousness. You can typically find fresh edamame during the summer and frozen edamame year-round.

Using dango instead of mochi?

Contrary to its name, zunda mochi isn't necessarily made with mochi. While mochi is indeed used at times, it is more common to use dango instead.

The distinction between mochi and dango lies in their preparation methods: mochi is made by pounding steamed glutinous rice until it becomes sticky, whereas dango is made by kneading rice flour with water and shaping it into balls. Freshly pounded mochi is soft and ideal for zunda mochi, but it requires effort to make at home. Additionally, commercially available mochi is often not as soft as freshly pounded mochi. Therefore, when making this confection at home, dango, which is easier to prepare than mochi, is usually used.

Zunda mochi made with dango is also known as 'zunda dango,' but generally, it is still referred to as 'zunda mochi.' This is because there is not much difference in taste and appearance, regardless of whether mochi or dango is used.

While there are various types of dango, the most commonly used type for zunda mochi is Shiratama Dango, which has a smooth, soft, and chewy texture. In this recipe, I also used shiratama dango instead of mochi and will share how to make it.

If you would like to learn more about making shiratama dango, please refer to the linked page.

📋Step-by-step recipe

Equipment

a mortar and pestle (or a blender)

Ingredients

Servings:

US Customary - Metric

Zunda paste:

▢ 5.3 oz fresh edamame or frozen edamame with pods (When using unshelled edamame, use 45% of the weight with pods, which is 2.38 oz (67g) for 2 servings.)
▢ 1 Tbsp water
▢ 1 ½ Tbsp sugar
▢ ⅛ tsp salt

Shiratama dango:

▢ 3.7 oz shiratamako (白玉粉)
▢ ⅖ cup water

Instructions

🕒 Total: 50

Step 1
(When using fresh edamame) Bring a pot of water to a boil. Add edamame to the pot and cook for about 5 minutes over medium-low heat until tender. Then, drain in a colander and let cool.
(When using frozen edamame) Thaw edamame.

Step 2
Remove the beans from the pods and peel off the thin skins covering each bean.

Step 3
Mash the edamame beans to a slightly coarse consistency using a mortar and pestle or a blender (you can also mash them completely if you prefer). Mix water, sugar, and salt into the mashed edamame. Zunda paste is ready.

Step 4
Put shiratamako in a bowl and knead it while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough forms properly.

Step 5
Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into small balls, about 0.7 oz (20g) each, by rolling the dough between your palms. Then, make a small indentation in the center of each dough ball with your finger.

Step 6
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the dough balls and cook them over medium heat for about 5 minutes, until they rise to the surface. After all the dough balls have floated, continue cooking for a few more minutes.

Step 7
Fill a bowl with ice water or cold water. Transfer the cooked dough balls to the bowl and let them cool for about 5 minutes.

Step 8
Drain the rice dumplings in a colander and serve them in bowls, topped with the zunda paste.

To store

You can store it in the refrigerator for up to 2 days. However, it is recommended to enjoy it on the same day it is made, as its texture will deteriorate over time. There are also methods to prevent changes in texture, although they may affect the flavor.

Tips on how to make

When forming the dough, be careful not to add too much water. Excess water can prevent the dough from coming together properly. Even if you think the dough needs more water, make sure to add it gradually in small amounts.
Shape the dough balls with a slight indentation in the center. This help the dough cook more evenly.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

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