Kudzu tastes about like cornstarch, and is a popular thickener in asian dishes.
Silly me, leaves are also used. As they say, be sure it hasn’t been sprayed. Maybe grow some in a pot. https://www.ajc.com/blog/atlanta-restaurants/curious-about-cooking-with-kudzu-try-these-recipes/b3EQUiFcZ1c4uCwXHDdXQO/
What Asian dishes?
Have never seen it listed as an ingredient in any of the ones I’ve cooked