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Put the water and kombu (if using) in a bowl and let them sit for at least 1 hour. Remove the kombu and discard, or reserve for another use (I add it to the water when I cook legumes, it is said to make them easier to digest).
Place the kudzu starch in a medium mixing bowl. Add a little of the kombu-infused water and stir/mash until completely smooth. Add the sesame paste, then pour in the remaining water little by little, stirring well so the mixture will thin without forming lumps. You can use a whisk to stir the mixture, but make sure you don't incorporate air into it: it shouldn't become frothy.
Pour the mixture into a medium saucepan, and add the sake if using.
Place the pan over medium heat and stir constantly with a spatula as the mixture thickens. As soon as it becomes lumpy, set the heat to low and cook for 10 to 15 minutes longer, stirring continuously, until the mixture takes on a pudding-like consistency.
Wet the insides of a square or rectangular container (this is so the gomadofu will unmold easily), about 750 ml (3 cups) in capacity, and pour the thickened mixture into it. Smooth the surface with the spatula and place the container in the fridge to set for 2 to 3 hours.
Unmold onto a large plate and cut into square servings with a knife, dipping the blade in hot water between cuts.