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K

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

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