K

Kidney Beans
Available in a variety of shapes and colors, kidney beans are most commonly recognized in
their deep red All-American shape. Full-flavored and hearty, kidney beans hold up incredibly
well in chilies, stews, soups and salads.  

Kombu (Kelp)
A sea vegetable packaged in wide, dark, dehydrated strips that will double in size upon
soaking and cooking. Kombu is a great source of glutamic acid, a natural flavor enhancer,
so adding a small piece to soups and stews brings out depth of flavor. It is also generally
believed that kombu improves the digestibility of grains and beans when added to these foods
in small amounts.  
 
Kukicha
A Japanese tea made from the stems and twigs of the tea bush.  

Kuzu (Kudzu)
Kuzu is a high-quality starch made from the root of the kuzu plant. A root native to the
mountains of Japan (and now in the Southern US), kuzu grows like a vine with tough roots.