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Japanese Foods – Hui Manaolana (1951)
Kai Gohan (Clam Rice)
Kaibashira No Tsukudani (Scallops cooked in Shoyu)
Kaki No Sunomono (Oysters in Vinegar)
Kakitama Jiru (Shirred Egg Soup)
Kani No Nishiki Mushi
Kani To Horenso No Oshitashi) (Crab and Winter Spinach Roll)
Kanten
Karinto (Candied Strips)
Kashira Tsuki Shio Yaki (Broiled Whole Fish)
Kasu Jiru (Sake Mash Soup)
Kasutera (Okinawan Fishcake)
Katsuo No Dorayaki
Katsuo No Miso Yaki (Tuna Broiled With Miso Sauce)
Katsuo No Namaboshi
Katsuo Teriyaki (Broiled Fresh Tuna)
Kayaku Udon (Noodles with Vegetables)
Kazunoko (New Year’s Dish) (Fish Roe in Shoyu)
Kazunoko Konbu
Kenchin (Vegetable Soup)
Kenchin Yaki
Kimpira Gobo (Fried Burdock)
Kinchaku Zushi (Another Way of Serving Bara Zushi)
Kiriboshi Daikon and Aburage (Dried Daikon and Fried Bean Curd)
Konbu Candy (Candied Seaweed)
Konbu Maki With Pork Center (Seaweed Roll)
Konbu No Tsukudani (Seasoned Seaweed)
Kori Zenzai
Koya Dofu (Frozen Soybean Curb Cooked in Shoyu)
Kuri Manju
Kuri-Gohan (Chestnut Rice)
Kuromame (Black Soybeans)
Kuromame (Black Soybeans)
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