Vegetables (131 - 140)

Kintoki (root without skin, raw)
Kiri-mitsuba (leaves, boiled)
Kiri-mitsuba (leaves, raw)
Kiriboshi-daikon
Kogomi (spears, raw)
Komatsuna (leaves, boiled)
Komatsuna (leaves, raw)
Konegi (leaves, raw)
Kuki-ninniku (scape, boiled)
Kuki-ninniku (scape, raw)

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