神奈川県·銘菓
Kusumochi
With a single chewy, bouncy piece, drizzled with thick black syrup and generously coated in kinako, the overlapping savory aroma and gentle sweetness provide a moment of pure relaxation. Kusumochi is a famous specialty of the Kawasaki Daishi temple approach. Unlike the well-known kuzu-mochi made from kudzu starch, this kusumochi is a milky-white mochi made by long-term fermentation of wheat starch. It is said that the fermentation process can take over a year. The name is said to have been created during the Tenpo era; it combines the character 'Ku' (long) with 'Su' (longevity/congratulations) to represent the wish for long life and good health. The unique chewy texture produced by fermentation is a flavor that is difficult to find elsewhere. It is a classic Japanese sweet that you'll want to enjoy on your way back from visiting the temple.
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