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KACHOURI: Deep-fried fritter of Indian origin made with chick-pea meal and chopped scallions
KAFFIR LIME LEAVES: Dried leaves from the Kaffir lime tree. Pale green in color, resembling a bay leaf. Purchase in packages from Oriental markets
KAMPYO: Japanese gourd shavings that are a popular stuffing for sushi. Find in Japanese markets
KANG KUNG (chinese spinach): Leafy greens of a water-grown Oriental plant, sold in summer in some Oriental markets. Substitute spinach.
KANPYO: Dried gourd shavings, available packaged in Japanese markets. Usually softened before being used as a garnish
KASHA: Buckwheat groats common in Middle Eastern, Russian, and Jewish dishes. Find in any large supermarket or Jewish markets. This is delicious stuff
KASHKAVAL (Romania, Bulgaria): A mild, yellowish table cheese, also used for grating, made from sheep's milk. Available in cheese stores. Provolone or sweet Munster can be substituted
KASSERI: A mild, creamy Greek cheese made of sheep's or goat's whole milk. Suitable for baking, kasseri is also a good after-dinner accompaniment for fruit
KATSUOBUSHI: Dried bonito. Preflaked katsuobushi is available in bags or boxes in Japanese markets primarily for use in dashi - the basic soup stock. Keeps indefinitely, even after opening
KEFALOGRAVIERA (graviera): A mild Gruyere-type Greek cheese made of sheep's or cow's milk. A good all-purpose cheese
KEFALOTIRI: A light yellow, very hard Greek cheese made of sheep's or goat's milk, salty kefalotiri is widely used in Greek cuisine. It is especially suited for grating
KELP: Dried seaweed used for making dashi stock. Konbu, a dried rolled kelp, is used as a flavoring in Sushi Rice. Found in Japanese or Korean markets
KENTJUR (kachai): Thick root of a tropical Asian plant of the ginger family. Sold dried, sliced or chopped, in jars, by importers of Indonesian specialty foods or in some Oriental food stores
KESHY YENA: The term, from the Spanish, means, literally, "stuffed cheese." A specialty of the Dutch islands, it is made with Edam cheese and various mixtures of meat, poultry, fish or seafood. Traditionally the cheese is hollowed out, stuffed and baked
KIRSCH (Switzerland): A brandy distilled from cherries. Imported brands have a more delicate flavor than domestic United States types
KIWI (chinese gooseberry): Fruit of a climbing shrub originally from China, now grown commercially in New Zealand. Named for that country's flightless, hairy-feathered bird, the kiwi (from which New Zealanders also derive their nickname for themselves). The fruit is from 2 to 3 inches long and about ¾ inch in diameter, with a light-brown fuzzy skin and sweet, juicy pale-green pulp, with flavor and texture reminiscent of honeydew melon. Available in gourmet shops and fancy fruit markets during a 2- to 3- month season beginning in June or July. This fruit is extremely rich in vitamin C. May occasionally be found canned.
KOMBU: Dried kelp, a species of seaweed. Comes in hard black sheets, which are usually cut into pieces, washed, and used in stocks. Keeps indefinitely
KONA SANSHO: Ground pepper from samho (prickly ash) leaf. Substitute ground black pepper
KONNY AKU: A hard, translucent loaf made from starch of tubers of the devil's tongue plant. Available canned in Japanese markets. Once opened, may be refrigerated for weeks
KRUPUK: Dried, mildly spiced wafers made of shrimp and tapioca flour, which when deeprinsed fried swell to many times their original size. They are served as crisp appetizers or accompaniments to many Indonesian dishes. Sold dried in boxes or tins in Oriental specialty shops or from suppliers of Indonesian foods
KULOLO: Baked coconut and taro pudding.
KUMQUATS: Yellow-orange citrus fruit, about 1 to 1½ inches long, with a tart orange flavor. Sometimes available fresh in midwinter or early spring, but usually sold in cans and jars of various sizes, often preserved in rich syrup. Found in Chinese specialty shops, gourmet food stores and many supermarkets. After opening canned kumquats, store in their own syrup in a tightly covered jar in the refrigerator. No substitute. When fully ripe, it may be eaten raw. To cook, remove stems and leaves, wash, and boil in water about 5 minutes. The fruit is also sold preserved in thick syrup and may be eaten whole or in slices. The colorful "golden orange" may be added to fruit-flavored gelatin salads, or it may be cooked, split, stuffed with cream cheese and nuts, and served on lettuce leaves with a salad dressing or orange-flavored mayonnaise. The kumquat is also a good addition to mixed fruit salads.
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