Taste of the Tohoku

where you can expand your repertoire of regional dishes. Each post to this page will feature a Tohoku specialty. This post features ZUNDA MOCHI (Rice Taffy Dumplings with Crushed Édamamé).

Édamamé, fresh green soybeans, are exactly as their name in Japanese suggests: "branch beans."
"smashed beans," refers to a nutritious, nutty-delicious, topping for other foods. It is made by boiling, shelling, and crushing fresh green soybeans.

Sometimes the zunda topping is served as a savory accent -- the eggplant dish pictured to the right is a good example. Other times zunda is sweetened, as it is in the featured recipe for rice taffy dumplings, pictured at the top of this page.

Try your hand at making zunda mochi.
Download the recipe here.

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in KIBO.


Zunda Mochi
Rice Taffy Dumplings with Crushed Édamamé

Nasu no Zunda Aé
Fried Eggplant with Crushed Green Soybeans
(recipe on page 202 of WASHOKU)

No matter where in the world you may be, you can support economic recovery of the region by making a contribution to Sponsor Fellows for Tohoku and Japan’s Recovery. This project, launched and managed by Entrepreneurial Training for Innovative Communities (ETIC) has a dual goal: creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan. To learn more about the Fellows Project, click here.
Making zunda the old-fashioned way in a SURIBACHI
Making zunda the modern way in a food processor.