Glossary K

Kenchinjiru refers to a Japanese clear but hearty vegetable soup. Kenchinjiru is one of the most famous Shoujinryouri, a refined vegan cuisine developed by Zen Buddhist monks in the Kansai region dishes. Tonjiru is a variation of Kenchinjiru with bits of pork in it.

Kakipea refers to a Japanese snack made up of spicy little rice crackers called Kaki no Tane which literally means persimmon seeds and roasted peanuts.

Kkaesogeum is the Korean term for "Sesame Salt". Saseme salt are made from apn roasted sesame seeds and grinded with salt. It is one of the main seasonings used in Korean cooking which gives the dishes a slightly buttery flavor even without using any butter.

Koreai menta is the Korean word referring also to Korean hyssop, Korean mint. Koreai menta is a perennial plant that produces flavorful green mint leaves and intense blue flowers. Young leaves smell like licorice. The leaves are excellent in salads, stir-fries, and for seasoning meats and other dishes. They can also be made into delicious tea. Aside for culinary uses, Koreai menta can also be used for long lasting cut flowers

Kushi-Dango refers to Japanese skewered sweet dumplings or rice balls

Koshihikari refers to a famous rice brand from the Fukui Prefecture of Japan. Fukui Prefecture is famous throughout Japan because of this rice called Koshihikari. Harvesting of this famous rice from all over Fukui begins at the end of August.