let’s check out Food that start with k.
KAHULA- Mexican coffee liquor.
Kaiku – The container of conical shape, truncated, slightly inclined with respect to the horizontal plane, with handle, which is currently used in the elaboration of the artisanal curd, to cook the milk by means of immersion of stones heated by fire.
Kaki – Loquat from Japan, large and sweet pulp.
Kefir – Artificially fermented milk, sweet and sour taste.
Kelvin– Basic unit of temperature. Kelvin grades.
katsup– Spiced seasoned tomato sauce that is sold prepared.
Kibbe– Lebanese dish, common in some Arab countries. Based on raw ground beef and washed raw wheat, which can be served raw, fried or baked.
Kiko– Toasted corn.
Kion– In Peru, ginger.
Kirsch– Cherry brandy.
Kislav– Russian liquor, prepared with watermelons.
Kokoda– Each of the fleshy bumps that exist in the lower part of the head of the hake and cod. It is a very popular delicacy. Cococha.
Kombu– Algae widely used in Japanese cuisine. It is a necessary ingredient in the preparation of dashi broth.
Koshkera, to the. In the Basque Country, a way to prepare fish in a clay pot, with asparagus, peas, garlic, and parsley, sometimes accompanied by clams and hard-boiled eggs.
Koya dofu– Frozen and dried tofu. Dry preserved for up to 6 months. Before using it should be soaked to hydrate.
Krill– Set of several species of marine crustaceans, of high nutritional power, that make up the zooplankton.
Kümel– Brandy of Baltic origin, flavored with cumin, caraway, fennel, and other herbs, very sweet flavor.
Kabocha-Japanese pumpkin with mottled green skin with firm orange flesh, round shape and pleasantly sweet taste, which usually weighs between 1/2 and 1 k. It is ideal both in the preparation of desserts and savory dishes. Exquisite in soups, mixed with other vegetables, baked or fried. The skin can also be used and the seeds, washed, sun-dried and roasted, constitute a nutritious and tasty snack.
KADU BOURANEE AFGANO – It is a pumpkin dish made by pumpkin frying with different condiments. It is sauced with sour cream and dried mint. It is eaten with bread or rice.
KAHLUA – Mexican coffee liquor.
KAIKU – Container of conical shape, truncated, slightly inclined with respect to the horizontal plane, with handle, which is currently used in the elaboration of the artisanal curd, to cook the milk by means of immersion of stones heated by fire.
KAISEKI -It was a light meal served at the Japanese tea ceremony, but now it is used as an entrance to Japanese restaurants.
KAKI – Loquat from Japan, with large and sweet pulp.
KAKIAGE – Revolved from vegetables and seafood.
KAKIG ŌRI – It’s a Japanese sweet made of shaved ice and syrup. They include popular flavors such as strawberry, lemon, green tea, grape, melon, and blue-Hawaii. It is sweetened with condensed milk in which it is sometimes added on ice.
KALAMARI– Popular Greek dish of clamarres battered in the light dough, fried and served with lemon wedges.
KAMPYO – Dried and cooked Japanese zucchini peel.
KANI KAMA – It replaces seafood and is made with a fish paste, water, starch, egg white, monosodium glutamate, and flavoring. It is rich in protein and low in fat and color, however, it has more sodium than shellfish and artificial additives. It is sold in bars or sticks and in a texture similar to thick fibers.
KANTEN– It is obtained from species of red algae and is sold in flakes, dust, sticks or filaments. It is rich in iron and very popular among vegetarians, who use it to replace gelatin in the preparation of desserts and jellies. To use it, the liquid in which it is diluted is boiled and melted over low heat.
Kapenta– Sardine from the lakes of Zambia, which dries in the sun. It is prepared fried or in the sauce.
KARAISAKE – It is a clear yellow liquor, made from the fermentation of rice. It is the national drink of Japan, it is used in sauces and marinades.
KEBAB – Muslims prepared grilled meat in the press. Normally the kebab is made with lamb, chicken or veal.
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KÉFIR – Artificially fermented milk containing lactic acid, alcohol and carbonic acid.
KEFOLOTYRI – Greek cheese, sheep, pale, cured, therefore hard, can be replaced by Parmesan.
Keropok – It is an Indonesian and Malaysian cuisine dish in the form of a snack. It consists of tapioca pasta or potato savored with fish and then fried, shrimp or vegetables.
Keskes– Strainer in which the semolina is cooked to make the couscous.
KETA – Salmon roe.
KETCHUP – It is a sweet and sour cold sauce, of North American origin, made industrially based on tomato.
Kibbe – Lebanese dish, common in some Arab countries. Based on raw ground beef and washed raw wheat, which can be served raw, fried or baked.
KINTOS – It is small-sized citrus, with edible, tender, sweet and aromatic skin and acid pulp. The color varies between dark orange to golden yellow.
KIPPER – It is a typical English dish, it consists of a fish that has been split, gutted, cold smoked and salted, distinguished by its strong flavor and raw texture. It is usually herring or salmon.
KIRSCH– It is a cherry brandy, strong and dry, originally from the Black Forest. It has 45 degrees of alcoholic graduation.
KISLAV – Russian liquor, prepared with watermelons.
KIWI – Fruit brown hairy bark and green flesh, native to New Zealand.
Tropical fruit, green rind, and tasty pulp.
Knackwurst – German sausage, seasoned with garlic and cumin.
KNEPS– Small balls of dough au gratin with butter and grated cheese.
Kokotxas– They are located under the head, between the two cavities of the double chin, in the inner zone, they are jelly-like, juicy and tasty. Those of hake and cod are especially appreciated. It is a very typical dish and appreciated inside and outside the Basque Country.
KOMBU– It is an alga that is widely used in Japanese cuisine.
KOMKOMBERS– They are small, spiny, and pale green cucumbers with the stem on the tip. Not to be confused with the cucumber used in salads.
KONA KARASHI– Spicy Japanese yellow mustard powder.
KORMA– Meat cut into small pieces accompanied by ginger, garlic, and chilies.
KOSHER – Jewish food that is prepared under the supervision of a rabbi.
KOSKERA– Preparation of some fish in the Basque Country in a clay pot with garlic, oil, parsley and decorated with peas, asparagus, and egg.
Koxkera – Hake made in green sauce garnished with boiled egg, asparagus, and peas.
KOYA DOFU– Frozen and dry tofu. Dry preserved for up to 6 months. Before using it should be soaked to hydrate.
Kril – Set of several species of marine crustaceans, of high nutritional power, that makes up the zooplankton.
KUAT– Carbonated drink with guarana flavor.
KUCHEN– It is a German designation of origin of a cake from the Central European pastry. There are multiple varieties. It usually differs from the cake by not having fillings or toppings. Sweet varieties predominate, although there are also salted kuchen.
KUDZU– It is prepared from the boiled and crushed roots of a Japanese vine. Kudzu is used like corn grits to thicken hot or cold sauces or to make desserts and glazed puddings.
KUGELHOF – Alsatian cake, whose recipe is very old, and is made with a paste very similar to brioche. It also has raisins and sliced almonds.
KULEBIAKA – Salmon, and puff pastry pie.
KULIBIAK– Hot salty cake, of Russian origin, can be individual or for many diners, which admits various fillings such as chicken, salmon, etc.
KUMIS – Dairy products similar to Kefir, but with higher alcohol content.
KUMMEL – Cumin.
KUSHI – Bamboo skewer.
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