Discover the Sweet Side of Edamame: Zunda Mochi Parfait Recipe

A Taste of Miyagi: From Tradition to Trend

Zunda is a sweet, vibrant green paste made from mashed edamame (young soybeans), traditionally enjoyed in Miyagi Prefecture, especially in the city of Sendai. It has been a beloved regional treat for centuries, often served over rice cakes as zunda mochi. Today, Sendai is known as the home of all things zunda—including zunda milkshakes, zunda daifuku, and even zunda lattes.

While its origins are humble, some say Zunda dates back to the time of Date Masamune, a famous 16th-century samurai lord of the Sendai region, who reportedly loved this local delicacy.

This parfait is a modern spin on the classic, combining the nutty sweetness of zunda paste, the chewy delight of mochi, and the creamy richness of ice cream—all layered with crispy granola or cornflakes for that perfect texture contrast. It’s a must-try if you’re a fan of Japanese sweets or want to explore the flavours of Tohoku in a new and delicious way.

Ingredients (Serves 2)

For the Zunda Paste:

• 1 cup shelled edamame (boiled and cooled)

• 2 tablespoons sugar (adjust to taste)

• 1/4 teaspoon salt

• 1–2 tablespoons water (to adjust texture)

For the Parfait:

• 4–6 small shiratama mochi balls (or store-bought mochi pieces)

• 2 scoops vanilla or matcha ice cream

• 1/2 cup whipped cream

• 4 tablespoons granola or crushed cornflakes

• Sweet red bean paste (anko) – optional

• Matcha syrup or kuromitsu (brown sugar syrup) – optional

Instructions

1. Make the Zunda Paste:
   Boil edamame if using frozen, then cool and remove from pods. In a blender or food processor, combine edamame, sugar, salt, and water. Blend until smooth. Add more water as needed to create a spreadable paste.

2. Prepare the Mochi (if making from scratch):
   Mix shiratama flour with water according to package directions. Roll into small balls and boil until they float. Cool in ice water and drain.

3. Assemble the Parfait:
   In each glass, start with a layer of granola or cornflakes. Add a spoonful of sweet red bean paste if desired. Then layer mochi balls, ice cream, and a generous spoonful of zunda paste. Top with whipped cream and drizzle with matcha syrup or kuromitsu.

4. Serve immediately while the ice cream is cold and the mochi is soft and chewy.

 Tips

• Matcha or roasted green tea (hojicha) ice cream pairs beautifully with zunda.

• For a vegan version, use plant-based ice cream and coconut whipped cream.

• Zunda paste can be stored in the fridge for up to 2–3 days.

Whether you’re revisiting childhood memories or discovering zunda for the first time, this parfait is a playful way to enjoy one of Japan’s most underrated regional flavours—with a refreshing twist!