Kabu:
Japanese for turnip, rapini
Kagakuseibun,
Dokubutsu: Japanese for chemical ingredients, poisons
Kahlua:
A sweet coffee liqueur imported from Mexico.
Kai,
Kani, Ebi, Ika: Japanese for shellfish, crabs, shrimp,
squid
Kaiwaredaikon:
Japanese for Radish
Kajika:
Japanese for bullhead, miller's thumb
Kamasu:
Barracuda, saury pike
Kamo:
Mallard, wild duck
Kamoboko:
A variety of Japanese fish paste cake.
Kan:
Japanese for piece (nigiri)
Kani:
Japanese for crab
Kanpachi:
Japanese for Amberjack
Kanpyou:
Japanese for Dried gourd shavings, Kanpyo
Kanten:
A tasteless, dried seaweed that is used as a thickening agent
Kappamaki:
Japanese for cucumber roll
Karashi:
Japanese for mustard
Karasumi:
Japanese for gray mullet roe
Kariforuniamaki:
Japanese for Californian roll
Karo:
Corn syrup
Kasago:
Japanese for marbled rockfish
Kasha:
Buckwheat grouts
Kasugo:
Japanese for young sea bream
Katakuchiiwashi:
Japanese for Anchovy
Katsuo:
Japanese for skipjack, (Oceanian) bonito
Katsuo
tataki: Japanese for toasted skipjack
katsuobushi:
Japanese for Dried bonito
Kawahagi:
Japanese for filefish, Leather fish
Kazunoko:
Japanese for Herring roe
Kegani:
Japanese for horsehair crab
Kibinago:
Japanese for Banded bluesprat
King
Crab: A giant crab that can grow up to 10 feet, claw-to-claw.
It has snowy white meat edged in red. Because their numbers
are rapidly decreasing, the catch is rigidly quota-controlled.
King
Salmon: Considered the finest Pacific salmon. This
high-fat, soft textured fish can reach up to 120 pounds. Also
called the "Chinook Salmon."
Kingfish:
Any of several varieties of drum found along the Atlantic coast.
Kihadamaguro:
Japanese for Yellowfin tuna
Kikurage:
Japanese for Jew's ear
Kilogram:
measuring weight in metric format, also known as Kg.
Kimo:
Japanese for lever
Kinmedai:
Japanese for alfonsino
Kippered
Herring:
this fish is split, cured by salting, drying, and cold -smoking.
Kirsh:
A clear form of brandy that is distilled from cherry juice and
pits.
Kisu:
Japanese for (silver) whiting, sand whiting
Kneading:
To work a thick product with a pressing motion by folding and
stretching.
Kochi:
Japanese for flatfish
Kohada:
Japanese for gizzard shad
Koi:
Japanese for carp
Komai:
Japanese for saffron cod
Kome
Kogi: Miso made from rice.
Konoshiro:
Japanese for large gizzard shad
Kosher:
Foods prepared and handled according to Jewish religious customs.
Koshersalt:
A pure sea salt with larger flakes than regular table salt
Kouika:
Japanese for cuttlefish
Kummel:
A sweet, clear liqueur that has been flavored with caraway seed,
cumin, and fennel.
Kurage:
Japanese for jellyfish
Kurodai:
Japanese for black porgy
Kurumaebi:
Japanese for tiger prawn
Kyabia:
Japanese for caviar, caviare