is a Japanese term referring either to cakes made of (Japanese: 葛粉), starch derived from the root of the kuzu plant, or cakes made from Lactobacillales-fermented wheat starch (Japanese: 久寿餅), a speciality dish local to certain wards of Tokyo, served chilled and topped with and .
The usual preparation consists in combining kuzu 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.