Japanese Cookery Terms K

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kabayaki - grilled eel on skewers without rice.
kabu - a small white turnip.
kai - a generic term for shellfish.
kaiseki ryori - elaborate Kyoto style cuisine.
kajiki - Swordfish.
kamaboko - a fish cake.
kampyo - seasoned Japanese dried gourd
kani-kamaboko - fake crab meat.
kani - crab meat.
kanimiso - Green contents of a crab's head.
Kanpachi - a very young yellowtail.
kanpyo - strips of dried gourd - alternate spelling.
kanten - gelatin derived from seaweed.
kappa - cucumber -- I usually use the European cucumbers since they are longer and there is less waste
kappa -maki - rolled cucumber sushi.
kareh katsu - curry sauce poured over deep-fried pork cutlet.
karei - flounder orflatfish.
katsu - a cutlet.
katsuo-boshi - dried bonito fish used to make dashi.
katsuo - bonito fish.
kayaku gohan - mixed rice
kikurage - a dried fungus.
kimachi - a small fish from the yellowtail family.
kohada - gizzard shad.
kinako - parched soya bean flour
kinoko - generic term for mushrooms.
kinome - leaves of the Japanese prickly ash.
kissaten - coffee shop.
kohi – coffee.
koi. Saltwater carp.
kombu. Kelp, possibly dried.
konbu – kelp (used in making dashi).
konnyaku – a gelatinous rubbery cake made from the "devils-tongue" tuber or snake palm.
koyadofu - freeze-dried tofu.
kuro goma- black sesame seeds.
kurodai - Snapper.
kyur – Japanese cucumber.