Ingredient list

Kombu is a type of edible seaweed from the Laminariaceae family, widely used in Japanese and Korean cuisine. It is most commonly sold dried in the form of dark green to black sheets with a characteristic white coating made up of natural glutamates. These glutamates give kombu its intense umami flavour, which forms the base of dashi stock, one of the cornerstones of Japanese cooking. It is added to soups, stews, rice or legumes, which it softens and enriches. Kombu is also a rich source of iodine, minerals and dietary fibre, making it popular in health-conscious diets.

Kombucha is a fermented tea drink prepared using a symbiotic culture of bacteria and yeast known as SCOBY. The resulting beverage is lightly sparkling, pleasantly tangy and mildly sweet, with a naturally low alcohol content. In the kitchen it is enjoyed as a refreshing drink, used as a base for cocktails, or incorporated into marinades for meat. It comes in its natural form or in flavoured versions with fruit, ginger or herbs. It is credited with probiotic properties that support healthy digestion and is a popular alternative to sugary soft drinks. Kombucha is widely available in stores and can also be easily brewed at home.

Korbáčiky is a traditional Slovak cheese made from cow's or sheep's milk, recognisable by its braided or twisted shape resembling a whip. It is a pasta-filata cheese, the curd is heated in hot water (around 70-75 °C) and stretched into thin threads that are then braided by hand. The flavour is mildly sour and salty, with a firm and springy texture. In the kitchen, it is served as a snack or cold appetiser, and it works well on cheese boards or as a companion to beer. The smoked variety is especially popular, offering a distinctive smoky aroma. Korbáčiky holds a protected geographical indication as a Slovak gastronomic speciality.

Korean fish cakes (eomuk, Korean: 어묵, also called odeng) are a ready-made processed product made from minced white fish paste, wheat starch, seasonings, and often a small amount of vegetables. They are sold as flat sheets, rolls, or skewer-shaped pieces. They have a mild fishy flavor, springy texture, and are usually briefly blanched in hot water before use to remove the oily film. An indispensable ingredient in odeng-guk (fish cake soup), stir-fried eomuk-bokkeum, tteokbokki with eomuk, and Korean street-food skewers.

Korejské rýžové válečky (garaetteok, korejsky 가래떡) jsou bílé válcovité rýžové nudličky vyrobené z mleté lepkavé rýže, vody a špetky soli. Po uvaření mají charakteristickou žvýkavou, lehce gumovou texturu (mochi-like, ale tvrdší a neslazené). Jsou hlavní složkou tteokbokki, slavného pikantního korejského pokrmu s gochujangem, a tteokguk, tradiční novoroční polévky. Před použitím se obvykle krátce namočí v teplé vodě, aby zvláčněly. Liší se od japonského mochi tvrdší texturou a neslazenou chutí.

Kremser mustard originates from the Austrian city of Krems an der Donau and is one of the most well-known Central European varieties of mustard. It is characterised by a coarser texture, as it contains whole or coarsely ground mustard seeds. It has a bold, spicy flavour with a slightly sour note. It pairs excellently with roasted meats, sausages, pretzels and cheeses. It is also used in sauces, dressings and marinades, adding a rustic character and robust flavour. In Czech and Austrian cuisine, it is a classic accompaniment to open-faced sandwiches and cold starters.

Kudzu is a plant native to East Asia whose root is used as a natural thickening agent in cooking, similar to cornstarch or arrowroot. The starch extracted from kudzu root is flavourless and odourless, so it does not alter the taste of the dish. It is used to thicken sauces, soups, desserts, and puddings. In traditional Japanese and Chinese cuisine it has a long history, and it is also valued in natural medicine for its potential health benefits. Before use, it is dissolved in a small amount of cold water and then added to hot dishes, where it thickens quickly.

Kumquat is a small citrus fruit native to Southeast Asia, unique in that it is eaten whole, skin and flesh together. The skin is sweet and aromatic, while the flesh tends to be more tart, creating an interesting flavour contrast. The fruits are rich in vitamin C, fibre, and antioxidants. In the kitchen, they are used fresh as a garnish, in fruit salads, jams, marmalades, syrups, and spirits. They also pair well with meat, especially game and poultry. Kumquat season runs roughly from November to March, and they are now fairly easy to find in shops.