The history of zunda is dated back to the Sengoku period(1477-1573). There are many theories on the origin of the term zunda. One theory says that Date Masamune (Japan’s most famous samurai) mashed edamame with the handle of his jindachi sword and would consume it before going into battle as a source of quick but sustainable energy. Another theory says that a farmer named Jinda, who was living in the territory of the Sendai clan, mashed edamame and mixed it with mochi. Those who saw this called the dish jinda mochi, which evolved to become zunda mochi.  Another theory suggests the word zunda traces its roots to zuda (豆打), which refers to "bean-mashing”. Also, zunda mochi was a favorite dessert of Date Masamune. Perhaps, this is why it zunda mochi is often regarded as a specialty of Sendai.

Zunda is made from crushed edamame or immature soybeans. Edamame is mashed and seasoned into sweet, vibrant-green paste with a slightly chunky texture. Zunda can be enjoyed in many ways such as zunda shake, ice-cream and daifuku. However, the most popular and traditional way of serving zunda on rice cake, called zunda mochi.