A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi

1. 1

   Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly).

2. 2

   Take the edamame out of their pods, and peel the thin skin off the beans.

3. 3

   Put the peeled beans in a grinding bowl.

4. 4

   (The beans with the pods and skins removed should be about 100 to 130 g.)

5. 5

   Grind the edamame into a smooth paste.

6. 6

   It's important not to leave any lumps.

7. 7

   Carefully grind the beans for a smooth, creamy paste.

8. 8

   Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible.

9. 9

   Add sugar in several batches, and keep grinding to dissolve.

10. 10

    Add the salt and grind it in.

11. 11

    The zunda-an (edamame bean paste) is done.

12. 12

    Cut the mochi cakes in half and put in a heatproof dish.

13. 13

    Add enough water to cover the mochi, and microwave until softened.

14. 14

    Drain the mochi well, and serve with the zunda-an.

15. 15

    Store-bought zunda-an has water to make it more creamy.

16. 16

    To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled.

17. 17

    The zunda-an is also delicious with shiratama dumplings instead of mochi.

18. 18

    You can also use it as a spread on bread, or to fill various sweets.

19. 19

    The zunda-an can also be frozen if you want to keep it for longer.

* Per serving · 4 servings · Values may vary.