Zunda mochi

Step 1: Bring a pan of water to the boil with 1 tbsp salt. Add 14 oz edamame in pods and boil for 5–6 minutes until the beans are soft enough to squash between two fingers. Drain and cool under running water.

Step 2: Pop the beans out of the pods, then squeeze each one out of its thin inner skin. You should have about 200 g of bright green beans.

Step 3: Mash the beans in a mortar or pulse in a food processor until mostly smooth but still with a little texture. Mix in 1 ¾ oz caster sugar and 1 pinch salt. If it feels stiff, loosen with 2 tbsp water a teaspoon at a time: it should be thick enough to hold soft peaks.

Step 4: For the mochi, put 5 ½ oz glutinous rice flour (shiratamako) in a bowl and add ½ cup water a little at a time, kneading with your hand, until it feels as soft as an earlobe and doesn't crack.

Step 5: Roll into 20 small balls and press each one flat with a thumb dimple in the middle, which helps them cook evenly. Bring a pan of water to the boil.

Step 6: Drop in the dumplings and boil over medium heat. When they float, cook for 1–2 minutes more, then lift into a bowl of cold water. Common mistake: taking them out as soon as they float. They are still raw in the centre and taste floury.

Step 7: Drain the dumplings, divide between small bowls and spoon the zunda over generously. Eat the same day: mochi turns firm in the fridge.