This absolutely luscious almond cream is wonderful as a topping, but it can also be piped through a pastry bag and used as an icing.
Pour apple juice into a small sauce pan, add agar flakes, and let sit 10 minutes. (The pectin in the juice helps to break down the agar.) Place over medium heat and bring to a slow simmer. Cook 10 minutes to dissolve agar flakes.
In small mixing bowl, dissolve kudzu in 1/4 cup amasake. Add remaining 1 3/4 cups amasake, maple syrup, vanilla extract, almond extract, almond butter, salt and cardamom.
Whisk kudzu mixture into apple juice and cook, stirring often to keep mixture from lumping or scorching, 15 minutes.
Pour into a shallow dish or pan and bring to room temperature. Cover and chill at least 1 hour. To serve, purée almond cream in a food processor.