The Kuzu, or Kudzu root has long been prized in Japan as a home remedy. Growing high in the mountainous regions, the roots contain a great deal of starch and are used in a great many recipes throughout South East Asia. In Japanese dishes such as kuzumochi (a starch cake), kuzu root is used to bind and thicken other ingredients into a type of starch cake. The flowers are also used to make jelly that resembles grape in taste. When mixed with other ingredients the root is brewed into a herbal tea called Kakkonto that is well known in Traditional Chinese Medicine.