Kudzu powder

Kudzu powder
	Kudzu powder in blocks
Alternative names	Géfěn, kuzuko, chik-garu, galbun, bột sắn dây
Place of origin	China, Korea, Japan
Region or state	East Asia
Main ingredients	Kudzu starch
	Media: Kudzu powder;

Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (Korean: 갈분; Hanja: 葛粉) in Korean, and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts.^[1]

Dishes

Examples of dishes that use kuzuko:^[2]

Ankake (liquid stock thickened with kuzuko)
Goma-dofu (kuzuko pudding with sesame paste)

Examples of wagashi (Japanese desserts) with kuzuko:

Kuzumochi cakes
Kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu)
Kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko)
Mizu manjū (red bean paste is coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency)