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A glossary of common, and not-so-common, Asian ingredients and terms.

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Starts with K

Kuzu Starch

Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a...
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Kashiwa Mochi

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...
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Koji is the name for the mold used in making soy sauce, miso, and other fermented foods...
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Kecap Manis

While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap...
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First brought to Japan 500 years ago by the Portuguese, kabocha is a squash also known as...
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Dried bonito flakes used for making dashi.
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Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European...
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