Though these two kinds of kuzumochi are often confused, those of eastern Japan made of fermenting wheat flour starch and those in western Japan made of hon-kuzu (real kudzu powder) are completely different from each other, including their recipes and historical backgrounds.
混同される事も多いが、東日本の小麦粉澱粉を発酵させて作る久寿餅と西日本の本葛から作る葛餅は製法・歴史的経緯含め全く別のものである。