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.

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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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

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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