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favorite food.

Malta

Kinnie

Bittersweet amber soft drink made from bitter oranges and wormwood, first bottled in Malta in 1952.

Japan

Kinpira

きんぴら

Kinpira gobo, burdock and carrot shredded and stir-fried in soy, sugar and chilli, is a named Japanese side dish present in almost every bento.

Kyoto, Japan

Kintsuba

きんつば

A Kyoto sweet: a rectangular block of sweet bean paste coated in a thin wheat-flour skin.

Cyprus

Kiofteri

Κιοφτέρι

Grape must boiled with flour into a thick paste, poured into trays with almonds and dried in the sun into a chewy sheet.

United Kingdom

Kipper

A herring split down the back, brined and cold-smoked over oak until copper-brown, grilled or jugged for breakfast.

Burgundy, France

Kir

Aperitif of creme de cassis topped with white wine, from Burgundy.

France

Kir Royal

Kir Royal is a named French spirit associated with France, served for its distinctive regional profile.

Southern Province, Sri Lanka

Kirala Juice

කිරල යුෂ

The pulp of the kirala fruit (Lumnitzera littorea) beaten with water and sugar into a pale, floral, slightly astringent drink.

Kiribati

Kiribati Fish Curry

Fresh fish simmered in coconut milk with curry powder, coriander, turmeric, garlic, salt, and pepper; a Kiribati adaptation of curry that reflects British and Indian colonial influences; the coconut milk gives richness and the curry spices give warmth; often served everyday dish served with rice.

Tohoku, Japan

Kiritanpo

きりたんぽ

Akita's mashed rice pressed onto cedar skewers and toasted, eaten as is or in nabe.

Tohoku, Japan

Kiritanpo Nabe

きりたんぽ鍋

Akita's hot pot with rice cylinders (kiritanpo), jidori chicken, burdock, and maitake mushrooms.

Switzerland

Kirsch

A clear cherry eau-de-vie distilled from whole crushed cherries including the stones, which give it a faint almond bitterness.

Tanzania

Kisamvu

Cassava leaves pounded to a pulp and cooked long with coconut milk and groundnut until dark green and thick.

Serbia

Kiseli kupus

Кисели купус

Kiseli kupus is whole-head cabbage fermented in barrels, a Serbian winter staple benchmarked by Futog cabbage.

Sarajevo, Bosnia and Herzegovina

Kiseljak Mineral Water

Sarajevski kiseljak

Naturally carbonated mineral water from the springs at Kiseljak, bottled since 1884 and the default fizzy water on any table.

Nagoya, Japan

Kishimen

きしめん

Kishimen, the flat ribbon noodle of Nagoya served in a pale broth, is a named regional form distinct from udon in shape and texture.

Lebanon

Kishk

كشك

Cracked wheat fermented with yoghurt for days, dried in the sun and ground to a pale powder, then cooked into a thick sour soup.

Israel

Kishka

קישקע

An Ashkenazi-Jewish stuffed derma sausage of flour, fat and onions, traditionally cooked in cholent or Shabbat stews, brought to Israel by European Jews.

Uganda

Kishongo

A traditional plant-ash salt made by burning specific grasses and papyrus and filtering the ash, used to tenderise beans and greens.

South Sudan

Kisra

Sorghum batter fermented for days and spread paper-thin on a hot iron plate, peeled off in sheets and stacked to be torn and dipped.

Angola

Kissangua

Maize flour fermented lightly with water and sometimes pineapple skin into a cloudy, sour drink used in southern ceremonies as well as drunk cold.

Chad

Kissar

Chadian fermented flatbread or crepe; made from semolina or flour of rice, maize, or sorghum; mixed with other ingredients and fermented for at least six hours; more consumed in cities than in the countryside; accompanied by sauces like moulkhiya, tomato, gombo, and charmout; a staple of Chadian culinary art.

Lithuania

Kissel

Кісель

Kissel (Polish kisiel) is a fruit dessert or drink thickened with starch; the same regional name also covers other preparations, including Russian oat kissel.

Poland

Kiszka Ziemniaczana

Silesian potato sausage.

Ethiopia

Kita

ቂጣ

A round unleavened Ethiopian flatbread sometimes called 'Ethiopian pizza' for its size and shape. Cooks quickly on a mitad and forms the base of chechebsa.

Angola

Kitaba

Roasted peanuts pounded coarse with chilli and salt into a crunchy, oily paste eaten with bread or funge.

Tohoku, Japan

Kitakata Ramen

喜多方ラーメン

Fukushima regional ramen with thick, wavy noodles in a clear soy-pork broth, known for morning ramen culture.

South Australia, Australia

Kitchener Bun

A Kitchener bun is a soft Adelaide yeast bun rolled in coconut and filled with custard and jam at the centre.

Guyana

Kitchrie

Rice and split peas boiled together into a soft one-pot with turmeric, garlic and a spoon of ghee stirred in at the end.

Angola

Kitetas

Small clams from the Luanda coast cooked in white wine, garlic and coriander and eaten from the shell with bread.

Ethiopia

Kitfo

ክትፎ

Ethiopia's celebrated raw beef dish from the Gurage people: finely hand-minced lean beef seasoned with warm niter kibbeh, mitmita and cardamom. Order it tere (raw), lebleb (lightly warmed) or yebesele (fully cooked), paired with ayib and gomen.

Sri Lanka

Kithul Treacle

කිතුල් පැණි

Sap tapped from the flower of the fishtail palm and boiled down into a dark, smoky syrup with a faintly bitter edge.

Madagascar

Kitoza

Long strips of zebu beef salted and either dried in the sun or smoked over a fire, then grilled and eaten with rice porridge.

Kansai, Japan

Kitsune Udon

きつねうどん

Udon topped with a large, sweet simmered fried tofu pouch (abura-age), beloved across the Kansai region.

Saint Kitts and Nevis

Kittitian Black Cake

Black Cake

A dark fruit cake with fruit soaked in wine, sometimes mixed with rum; a Christmas favorite in St Kitts and Nevis.

Saint Kitts and Nevis

Kittitian Black Pudding

Black Pudding

Spiced sausage of pig's blood and rice, seasoned with thyme, onion and hot pepper; it is traditionally cooked by steaming or boiling and often eaten for breakfast with johnny cakes. Local preparations have also been part of communal Carnival cooking.