kuzumochi

is a Japanese term referring either to cakes made of (), starch derived from the root of the kudzu plant, or cakes made from Lactobacillales-fermented wheat starch () which is a speciality dish local to certain wards of Tokyo, served chilled and topped with and .

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. This process also imparts an elastic texture to the kuzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months.