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Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.

Kabayaki isn’t a food itself, but rather a preparation style for certain seafood like fish and especially...

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...

Konnyaku is a jelly-like cake made of the powdered konjac yam.

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...

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

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...

Koji is the name for the mold used in making soy sauce, miso, and other fermented foods...

While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap...

First brought to Japan 500 years ago by the Portuguese, kabocha is a squash also known as...

Dried bonito flakes used for making dashi.

Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European...

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