Glossary K
The food glossary +++ Popular Articles: 'Kakang Gata', 'Kamias', 'Kalkag'
Deutsch: Maniokblätter / Español: Hojas de yuca / Português: Folhas de mandioca / Français: Feuilles de manioc / Italiano: Foglie di manioca
Kamoteng Kahoy Leaves in the food context refer to the leaves of the cassava plant, also known as yuca or manioc. Cassava, scientifically named Manihot esculenta, is widely cultivated in tropical and subtropical regions for its starchy tuberous root, which is a major source of carbohydrates. The leaves, often overlooked in some cuisines, are also edible and highly nutritious, rich in protein, vitamins (especially Vitamin A and Vitamin C), and minerals.
Kampyo Japanese term for dried gourd that comes prepared in long, translucent brown strips like fettuccine.
Kamy is one of the typical dishes from Belarus which refers to puree of beans or beans puree. Kamy can also be prepared using of peas which are pureed also (just like the beans) with melted lard.
Brazil, Japan, Haiti, Arabia, France, Mexico and some other countries also have dishes using pureed beans which is usually served as an appetizer, side dish or made into a soup.
Kanburi is the Japanese name for the more fatty "winter yellowtail " . The Buri season begins with the advent of the winter. Noto's (in Ishikawa Prefecture) yellowtail fishing has a 400 years of long history. The yellowtail fishing reaches its peak at the time of cold waves. The Kanuri's (winter yellowtail) meat is firm and plump. It is served as Sashimi, Teriyaki, Shio-yaki (grilled with salt) and the pot stew made of fish and vegetables which are some of the most delicious recipes for Kanburi.