Japanese mustard made from crushed mustard seeds and horseradish.
Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean paste and wrapped in an oak leaf.
Dried bonito flakes used for making dashi.
While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap manis is neither. Instead, it’s a thick, sweet sauce made from a soy sauce base that’s simmered with palm or coconut sugar alongside spices like star anise, clove, black pepper, cinnamon, and sometimes others. It’s kind of similar to an Indonesian teriyaki sauce, albeit with a slightly more interesting flavor alongside the increased sweetness.
Koji is the name for the mold used in making soy sauce, miso, and other fermented foods and beverages. It can also be used as an ingredient in dishes, sauces and marinades.
Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a thickening agent in Japanese cooking.