Kuzu mochi is one of the best-known specialties associated with Kawasaki Daishi. It has been made in the area since the late Edo period (1603–1868) and remains popular today for its mild, delicate flavor and distinctive texture. Its soft yet pleasantly chewy consistency makes it a refreshing traditional Japanese sweet.
The origins of kuzu mochi can be traced back to the time of the Man’yōshū, Japan’s oldest surviving anthology of poetry, compiled during the Nara period (710–794).
In ancient times, people are believed to have made starch from the roots of kudzu, a climbing plant in the legume family that grows wild in the mountains and fields. The starch was kneaded into a dough and eaten as a type of mochi.
During the late Edo period, the preparation of this traditional sweet was further developed. A version made primarily from wheat flour came to be known as kuzu mochi. Its flavor and texture appealed to the people of Edo, and it gradually became a popular confection.
Kawasaki and the surrounding area were historically important wheat-producing regions. Their location near Edo, present-day Tokyo, helped the sweet spread throughout the area and become closely associated with Kawasaki.
Today, kuzu mochi remains a well-known specialty around Kawasaki Daishi. Its understated flavor, distinctive chewiness, and cool, refreshing texture make it a particularly pleasant treat while exploring the temple grounds and the traditional shopping street leading to the temple.
After paying a visit to Kawasaki Daishi, take time to enjoy this local confection and experience a taste that has been passed down since the Edo period.