Kudzu powder

Kuzuko (葛粉) is a starch powder made from the root of the kudzu plant. It is traditionally used in Japanese cuisine to thicken sauces and jellies, to make various noodlelike foods, and to make chilled desserts.

Dishes that use kuzuko include:^[1]

ankake (liquid stock thickened with kuzuko)
goma-dofu (kuzuko pudding with sesame paste)

It is also used in wagashi:

kuzu-kiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu)
kuzu-zakura (aka kuzu-dama, a cake of bean paste covered with kuzuko)

References

^ Shitomi, Kazuyoshi; Kumakura, Isao. "The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko". Kikkoman.

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[1] Shitomi, Kazuyoshi; Kumakura, Isao. "The Japanese Table -- Dried Tofu, Noodles and Starch -- Kudzu Starch: Kuzuko". Kikkoman.

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