Zunda is a traditional paste made by grinding cooked edamame (young soybeans) into a coarse or smooth mixture. It has been enjoyed for generations, particularly in Miyagi and neighboring Yamagata Prefecture, and is closely associated with the food culture of Sendai.
The origin of the word “zunda” has several theories. One commonly cited explanation is that it developed from “zunda,” referring to crushing or pounding beans. In some areas, the paste is also called “jinda.” Traditionally, zunda was prepared at home and served during seasonal celebrations and special occasions.
Today, zunda has developed far beyond its traditional form. While zunda mochi remains the best-known example, visitors to Miyagi can find zunda in everything from Japanese sweets and cakes to shakes, shaved ice and pastries.
Zunda mochi consists of soft Japanese rice cakes, or mochi, covered with a bright green zunda paste. The natural color comes from the edamame itself, giving the sweet its distinctive appearance.
In the past, zunda mochi was often prepared for special occasions such as Obon and seasonal Buddhist observances. It has since become an everyday regional specialty that can be enjoyed throughout the year.
At traditional wagashi shops and dumpling shops in Sendai, customers may find several classic toppings, including zunda, red bean paste, sesame, walnut and sweet soy sauce. Among them, zunda stands out for its vivid green color and fresh bean aroma.
Besides zunda mochi, zunda is also used in zunda dango and zunda botamochi. These sweets have traditionally been enjoyed at home and have also been offered as food for seasonal ceremonies and Buddhist observances.
In recent years, zunda has expanded beyond traditional Japanese confectionery. Its mildly sweet flavor, fresh aroma and distinctive green color make it surprisingly versatile.
Popular examples include zunda daifuku, zunda manju, zunda yokan, zunda crepes and zunda monaka. Some combine zunda with Western-style ingredients, creating desserts that bring together traditional Japanese flavors and modern confectionery techniques.
Zunda pairs particularly well with dairy products and light sweets. Modern confectioners have created zunda roll cakes, zunda Mont Blanc desserts and zunda cheesecakes.
Whipped cream and custard can soften the characteristic bean flavor while allowing the natural sweetness and aroma of edamame to remain noticeable. These combinations offer an easy introduction to zunda for travelers who may be unfamiliar with traditional Japanese bean-based sweets.
One of the most popular modern ways to enjoy zunda is the zunda shake. This chilled drink combines the aroma of edamame with the creamy sweetness of vanilla, creating a dessert that can be enjoyed while sightseeing.
Zunda shakes have become particularly associated with Sendai and are popular among visitors exploring the city. Other variations include zunda lattes and zunda smoothies, demonstrating how this traditional ingredient continues to evolve.
Murakamiya Mochiten in Sendai is a long-established shop founded in 1877. It is known for its traditional mochi and carefully prepared bean pastes.
The shop’s zunda paste is made without artificial coloring, and the thin skins of the edamame are carefully removed. This preparation gives the paste a smooth texture while preserving the characteristic flavor of the beans.
The shop uses chamame, a variety of soybean known for its rich aroma and sweetness. Sugar is used sparingly so that the natural taste of the edamame remains at the center of the dessert.
The mochi is made using Miyagi-grown Miyakogane glutinous rice. When an order is placed, the freshly made mochi is torn into pieces and coated with freshly prepared zunda paste.
The combination of soft, chewy mochi and naturally sweet, fragrant zunda creates a simple but deeply satisfying regional dessert.
Zunda daifuku is another popular variation. A soft, pale-green mochi exterior surrounds a generous filling of zunda paste. A subtle salty note helps balance the sweetness and makes the edamame flavor more pronounced.
During summer, zunda is also used in refreshing desserts such as zunda milk shaved ice. Another seasonal specialty is Sasa no Shizuku, a soft kudzu-based confection with a pleasantly jiggly texture.
Tamazawa Sohonten is a long-established Japanese confectionery shop that has continued to preserve traditional wagashi culture. The shop offers seasonal Japanese sweets as well as specialties such as brown sugar manju.
Its second floor includes a café area where visitors can take a break and enjoy sweets and light meals in a relaxed setting.
One of the shop’s notable zunda desserts is zunda mitsumame. It combines zunda paste with shiratama rice-flour dumplings, agar jelly, yokan and vanilla ice cream.
Sweet white syrup brings the different ingredients together without overpowering the aroma of the zunda. Served chilled, it is especially refreshing during the warmer months.
Depending on the season, visitors may also find desserts such as zunda frappes and zunda shiruko, a sweet red-bean-style soup adapted with zunda. Mochi made from Miyagi-grown Miyakogane rice is also used in some of these specialties.
Zunda Saryo Zunda Komichi is located inside JR Sendai Station, making it a convenient place to try zunda before or after sightseeing. The shop combines a café area with a souvenir section, allowing visitors to enjoy a dessert and purchase regional specialties to take home.
The shop’s zunda shake is one of its signature items. The creamy drink combines the fragrance of edamame with the sweetness of vanilla, creating an easy-to-enjoy introduction to zunda.
The drink has been popular since the shop opened in 2001 and is also available for takeaway, making it particularly convenient for travelers exploring Sendai on foot.
Visitors may also encounter items such as a zunda roll cake set and zunda Danish roll. These desserts combine zunda paste with sponge cake or Danish pastry, offering a modern interpretation of the traditional ingredient.
Agrie no Mori mitte, located inside the East Building of S-PAL Sendai, directly connected to Sendai Station, offers a variety of regional food products and convenient takeaway sweets.
One specialty is the Dora Crepe Zunda, which combines a soft crepe-like outer layer made with rice flour, whipped cream and zunda paste.
The zunda filling made with dadacha-mame, a fragrant variety of edamame, provides a rich bean aroma that pairs well with the light sweetness of the whipped cream. Its compact size also makes it convenient to enjoy while traveling around Sendai.
Zunda sweets offer a delicious way to experience the food culture of Miyagi and Sendai. What began as a traditional preparation of mashed edamame has developed into a remarkably diverse range of desserts and drinks.
From the classic zunda mochi and zunda dango to daifuku, cakes, shaved ice, pastries and the famous zunda shake, there are many ways to experience its distinctive combination of natural sweetness and fresh soybean aroma.
For international visitors, trying zunda is an opportunity to discover a uniquely regional Japanese flavor while exploring Sendai. Whether enjoyed at a historic confectionery shop, a café or as a takeaway treat near Sendai Station, zunda sweets are a memorable taste of Miyagi.