The world loves boiled and salted edamame. But how about sweet?
"Zundamochi" is the term for mashed edamame mixed with sugar and spread across rice flour dumplings.
Edamame, a popular Japanese snack made from boiled and salted soybeans, has gained worldwide acclaim as a delectable appetizer. Originating from China nearly two millennia ago, soybeans eventually found their way into Japan, where they were consumed in various forms during the Nara and Heian periods. By the Edo Period, vendors showcasing their fresh, whole edamame plants became a common sight in summer.
While the savory, salted version of edamame has successfully captured the taste buds of people globally, there exists an intriguing possibility to transform these green beans into a sweet delight during the warmer months. With a subscription, readers are encouraged to share their opinions on this concept, although commenting privileges are currently unavailable due to their current subscription plan.
Written by urgent.news from Japan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
