Glossary K

Kaisen-Don refers to a Japanese dish, particularly from Hokadate consisting of different seafoods, like crab, salmon roe and sea urchin. Kaisen-Don which is made of rice topped bountifully with fresh local seafoods is a popular local specialty of Hokadate, Japan

Kanburi is the Japanese name for the more fatty "winter yellowtail " . The Buri season begins with the advent of the winter. Noto's (in Ishikawa Prefecture) yellowtail fishing has a 400 years of long history. The yellowtail fishing reaches its peak at the time of cold waves. The Kanuri's (winter yellowtail) meat is firm and plump. It is served as Sashimi, Teriyaki, Shio-yaki (grilled with salt) and the pot stew made of fish and vegetables which are some of the most delicious recipes for Kanburi.

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Kaya (Nyonya Coconut and Egg Jam) refers to a coconut jam from Malaysia which is made from coconut milk, duck eggs or chicken eggs, flavored with pandan leaves and sweetened with sugar. It is widely eaten in Southeast Asia either as a spread on a piece of toast, bread or crackers. It is used as a topping for Nyonya Kuih or as fillings for Bao (steamed buns) and baked buns.

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Kalihim refers to one of the breads found in local bakeshops in the Philippines which has a red filling in the middle. It is a soft, sweet bread filled with red-colored bread pudding in the middle that is peeking out of the bread fold, hence it is also named Pan de Regla literally translated as "menstrual bread".

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Koala’s March is a popular Japanese snack which was popularized by the Lotte group of Japan.

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Kamok refers to an alcoholic liqueur made from roasted Arabica coffee beans. It is one of the local specialties of Vendee, a department located in the Pays-de-la-Loire region in west-central France, on the Atlantic Ocean. Likewise, Kamok is a coffee liqueur made in the Vendée at Luçon for almost 200 years.

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