Kalonji
What? The Indian term for nigella, jet-black seeds used as a spice.
Where? How?The Indian word for the jet-black seeds of the nigella plant used as a spice. It is often sprinkling over curries, naan bread and rice pilau. Look for nigella seeds at spice stores.

Kecap manis
What? A sweet and thick Indonesian soy sauce, also known as ketjap manis.
Where? Asian food shops and selected supermarkets.
How? Use kecap manis on its own to drizzle or dip, or add to marinades, stir-fries and dressings for a sweet-salty note.

Kewpie mayonnaise
What? Japan’s most popular mayonnaise, named after its big-eyed doll mascot, that has a cult following in Western, Asian-influenced ‘dude food’. It’s a smooth, sweet mayo made with rice vinegar.
Where? Asian food shops and selected supermarkets.
How? In Japanese cuisine it’s used as a dip and salad dressing or condiment in sushi.

Kirsch
What? A clear, unsweetened cherry brandy, also known as kirschwasser.
Where? Selected bottleshops.
How? It is = used in mixed alcoholic drinks, fondue recipes and desserts.

Kombu
What? This seaweed is a member of the kelp family, and in dried form essential in Japanese cooking, being rich in umami as well as many nutrients. Where? Available dried from Asian and health food shops.
How? Use it with dashi to make a Japanese-style broth that’s the base for miso soup, or use it in salads.

Koshihikari
What? The most popular variety of short-grain Japanese sticky rice, also sold as sushi rice.
Where? Selected supermarkets and Asian food shops. If unavailable, substitute medium-grain white rice
How? Use to make sticky rice for sushi with salt, sugar and rice vinegar.