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.

Dishes

Examples of dishes that use kuzuko:^[1]

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)

Examples of Tong sui (Chinese desserts usually in soup form)