Term list
Ka
掻敷（kaishiki）
Lay the bottom of the dish, leaves, paper, bamboo leaves of thing.
懐石（kaiseki）
The original is that of Onjaku(warm stone) the Zen monks were put in a pocket in order to surpass the cold.
皆具（kaigu）
That of black kaiseki tool of lacquered.
海藤花（kaitouge）
That of eggs of octopus. It called sea Fuji from its resemblance to the (fuji)wisteria.
開炉（kairo）
That of tea of events carried out in the early November.
貝取り（kaitori）
One of the minced fish of the technique.
紙鍋（kaminabe）
Pot dishes made by the paper does not burn in the pan. Or that of the special paper container.
唐草（karakusa）
That of knife technique to show the material as arabesque.
割烹（kappou）
"Discount" is that the split with a knife, "烹" is boil put the fire acceleration. Culinary Arts shop the store to issue the Japanese cuisine, it is referred to as a Kappoya.
皮霜（kawazimo）
Sashimi made to eat the fish skin.
Ki
生揚げ（kiage）
Of freshly squeezed sake thing.
菊花締め（kikukajime）
That of the autumn of menu to match the chrysanthemum flowers and autumn mackerel.
雉焼き（kiziyaki）
That burned material soaked in mirin and soy sauce. Pheasant likened to that is delicious.
木取り（kidori）
To adjust the shape of the material in front of the finish cutting.
ぎざ包丁（gizaboutyou）
Waveform kitchen knife to cut the Yokan'ya boiled fish paste. Cut is wavy.
砧巻き（kinutamaki）
That of a cylindrical dish wrapped in a spiral form.
肝酢（kimozu）
Monkfish, Thailand, heating the seafood of the liver, such as abalone, straining, it what was combined with yolk vinegar.
九助（kyusuke）
Yoshino kudzu of thing.
魚羹（gyokan）
Fish and vegetables that was the real juice and boiled.
金海鼠（kinko）
That of "Dried imprisonment". Another family from the sea cucumber.
Ku
喰い合わせ（kuiawase）
It is meal and eat different products at the same time.
喰い切り（kuikiri）
Way of kaiseki flow out one by one goods look at the progress of the customer.
釘入り（kugiiri）
Those in amenities at this 2.5 star the sand lance. Because it is similar to the appearance of a broken nail. Also referred to as "Kugini".
葛（kuzu）
That of leguminous climbing perennial plant that grows wild in the fields and mountains.
具足（gusoku）
Words about cooking make leave the shrimp and crab shells with.
口替り（kutigawari）
In the middle of kaiseki cuisine, sea, mountain, and assortment in small dishes made a thing of the village, that the issue with five dishes from the three dishes.
倶利伽羅焼き（kurikarayaki）
The sea bream of the fin that burn as wrapped around the Kanagushi.
栗名月（kurimeigetu）
That of chestnuts ready for the moon feast (lunar calendar September 13, 2008).
黒文字（kuromozi）
Toothpick of thing.
鍬焼き（kuwayaki）
One of the indirect grilled bake meat and vegetables, seasoned with mirin and soy sauce, such as an iron plate or frying pan.
Ke
化粧塩（keshouzio）
Decorate the grilled fish, pretend salt to look beautiful.
化粧水（keshousui）
Of water to wash the boiled noodles thing.
下駄作り（getazukuri）
One of how to cut the time of the bonito to build.
蹴飛ばし（ketobashi）
Horse meat of the thing. Also referred to as "cherry meat".
毛焼き（keyaki）
A thin hair that remains after O'by Mushiri the wings of birds and ducks, be removed roasted in the open fire.
けら地（kerazi）
That the land of fried eggs and rolled omelet.
ken
One of the sashimi wife. Sharply elongated from it.
玄海漬け（genkaizuke）
That of Saga Prefecture yobuko specialty of whale processed goods.
健抜き（kennuki）
Removing the hard muscle of the "leg" and "white meat" of chicken.
源平（genpei）
Things made in red and white dishes.
Ko
呉（go）
Liquid out when the ground the beans or the soup using it.
濃口八方（koikuti-happou）
One of the Happo soup. Those with a taste added to the mirin and soy sauce Koikuchi to boil the soup stock.
鯉の洗い（koinoarai）
That of carp sashimi. It has come from the place you wash in cold water and "wash".
碁石作り（goishizukuri）
Special how to cut at the time of the flounder and flounder to sashimi. Black face in the skin, from the fact that there is a white face.
麹（kouji）
Which were cultured koji contained like cereals. It is used as a raw material of fermented food.
鴨頭（kouto）
Of mouth thing.
光淋の松（kourinnomatsu）
Pine, plum, such as that of have been cooking the chrysanthemum.
甑（koshiki）
That of "bamboo steamer."
小袖（kosode）
That of kimono shapes and how to cut representation of a pattern that was likened to the handle of Kosode and cooking.
小町作り（komatizukuri）
Only it is dyed in black top of the squid sashimi.
