Kuzumochi
Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko (葛粉), starch derived from the root of the kudzu plant, or mochi cakes made from Lactobacillales-fermented wheat starch (久寿餅) which is a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and kinako. The usual preparation involves combining kudzu powder with water and sugar and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent.