Kudzu powder, called géfěn () in Chinese, (; ) in Japanese, chik-garu () or galbun () 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 : Ankake (liquid stock thickened with ) Goma-dofu ( pudding with sesame paste)
Examples of wagashi (Japanese desserts) with : Kuzumochi cakes Kuzukiri (clear cake of boiled cut into noodle-like strips and eaten with kuromitsu) Kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with ) Mizu manjū (red bean paste is coated with translucent paste that is then allowed to set into a jelly-like consistency)
Examples of Tong sui (Chinese desserts usually in soup form) Got Fan soup
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