Lanche

Japan

This unusual Japanese snack consists of senbei rice crackers filled with digger wasps. It was invented in Omachi by the members of a fan club called Omachi Jibachi Aikokai. These elderly wasp hunters, most of them in their 80s, catch the wasps, boil and dry them, then sprinkle them over the cracker mix, which is subsequently stamped by hot iron cutters. These bizarre crackers can be bought at local markets or selected gourmet stores.

Jibachi senbei

Kachori is a spicy Indian snack shaped like a round flattened ball, consisting of a flour-based shell with different fillings. The most popular filling consists of yellow moong dal, besan flour, pepper, chili powder, cumin seeds, and other spices. Kachori is most popular in Indian states such as Rajasthan, Maharashtra, Gujarat, Uttar Pradesh, and Punjab. The snack has numerous variations in each state, so dried fruits, nuts, and coconut are sometimes added to kachori in order to enhance its flavors. In Delhi, it is typically served with curd, tamarind chutney, and onion rings.

Kachori

Kachourie is a Trini variation of a popular Indian snack. The flattened ball of dough consists of flour, channa, split peas, and seasonings such as salt, black pepper, turmeric, and chili powder. These dough balls are then fried in oil until golden brown. Unlike the Indian version, where the dough is filled with other ingredients, Trini version has ingredients which are incorporated into the dough. Kachourie is typically served with mango and tamarind chutneys, and this tasty street food snack is especially popular during Diwali, the Hindu festival of lights.

Kachourie

Laos

Kaipen is a traditional snack originating from the historic city of Luang Prabang. It is made from algae found in the rivers on hot summer days. This healthy specialty is similar to the Japanese nori, but with a more intense flavor profile. The process of making kaipen involves washing and sun-drying the river algae, pressing them into thin sheets and adding scallions, galangal, garlic, and tomatoes on top. The sheets are then sprinkled with sesame seeds and flash-fried to make them crispy. The dish is eaten either by itself or alongside jeow bong, a classic Lao chili relish. Kaipen is very rich in vitamins and minerals and has been adopted as a vegan snack (mostly for tourists) in local eateries.

Kaipen

Kaka pizon is a traditional crispy snack originating from Madagascar, where it&rsquo;s often sold by street vendors. The snack is made with a combination of flour, salt, pepper, yeast, eggs, and oil. The dough is kneaded until smooth and left to rest for an hour. It&rsquo;s divided into smaller parts and rolled into thin strips. The strips are cut into small pieces, and they&rsquo;re fried in hot oil until golden brown and crispy. Before serving, kaka pizon is drained on paper towels. It&rsquo;s recommended to eat the snack immediately because it becomes stale quite fast.

Kaka pizon

Kalint&eacute; is a traditional street bread originating from Tangier. It's usually made with a combination of chickpea flour, eggs, olive oil, salt, lukewarm water, and ground cumin or harissa sauce. Once prepared, the batter should be smooth and chilled for a while before it's baked in a brick oven, usually in a deep-dish pan. The top of kalint&eacute; is brushed with oil and it should be golden brown and glazed once it's baked. Kalint&eacute; is eaten by the slice, often as a small rectangle, and it's sprinkled with cumin or harissa before serving. The name of this flan-like dish is the Tangier slang word for heat.

Kalinté

Karukan is a traditional sweet originating from Kagoshinma. It's made with a combination of rice flour, grated Japanese yam, water, and sugar. The combination is kneaded, then steamed, and the result is a spongy steamed sweet bread known as karukan manju. Originally, it was shaped into a block, but nowadays it's usually filled with red bean paste. If properly steamed, karukan's texture should be light and spongy. It's a popular snack in Kagoshima, but it can also be found all over Kyushu. It is believed that this steamed sweet was invented in 1854 according to the wishes of Lord Shimadzu Nariakira.

Karukan

Keemiyaa is a traditional dish originating from the Maldives. The dish is usually made with a combination of tuna, curry leaves, onions, garlic, ginger, peas, Scotch Bonnet peppers, lemon juice, mustard seeds, oil, salt, and dough made with flour, oil, salt, and water. The onions and mustard seeds are saut&eacute;ed in oil, while the garlic, ginger, curry leaves, chili peppers, lemon juice, salt, and half of the onions are mashed and mixed with the tuna and peas. The dough is rolled out into circles, topped with the tuna mixture, then shaped into rolls that are deep-fried until golden brown. Once drained, keemiyaa is served as a snack that's similar to spring rolls.

Keemiyaa

Kenpi is a Japanese snack consisting of strips of candied sweet potatoes. Crunchy and sweet, the potato sticks are usually frosted on the exterior, visually reminiscent of french fries. The snack can be easily found in the Kōchi Prefecture, where kenpi is most popular.

Kenpi

Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise. This snack is commonly served in bars, and it is often paired with beer or gira (kvass).

Kepta duona

India

This Gujarat specialty is made from ground chana dal (split chickpeas) or chana dal flour (besan). The powder is soaked in water, and it is then combined with additional ingredients such as dahi, spices, and leavening agents. The mixture is then steamed or baked until set. The dish is usually served sliced into squares and comes topped with black mustard seeds, chopped cilantro, and desiccated coconut. It is enjoyed as a snack, and it is often served with chutneys. Although khaman is sometimes confused with dhokla, the latter is usually made with the addition of rice.

Khaman

China

Khapse or zhero is a traditional Tibetan snack. It's usually made with a combination of flour, sugar, milk, oil, and boiling water. The sugar is dissolved in water and then mixed with flour, milk, and oil in a deep bowl in order to make the dough. The dough is kneaded and sliced into long vertical strips. A cut is made in the center of each strip, and the ends are gently twisted on opposite sides. Khapse is then deep-fried in hot oil until golden brown and crisp. It's served immediately, often with a piping hot cup of coffee or tea on the side.

Khapse

Kifli are crescent-shaped yeast rolls that can either be consumed plain, sprinkled with poppy, sesame, or caraway seeds, or topped with fruit jam or honey. Although not much is known about the origin of kifli, there is a legend saying that kifli were invented when Christians defended Buda from the Ottomans, and as a sign of celebration, the city bakers started selling fresh bread rolls in the shape of a crescent moon. Today, kifli are traditionally baked for Christmas in Hungary, and although there are many varieties of kifli throughout Europe, such as vanilias kifli and makos kifli, none of them are the same as the original crescent-shaped bread rolls.

Kifli

Kipcorn is a traditional snack originating from the Netherlands. This staple of Dutch fast food joints usually consists of chicken or turkey meat slurry that's breaded with a crust of breadcrumbs, cornflour, or cornflakes, which is the most common choice for the breading. Once shaped into a long rod, the breaded kipcorn is deep-fried in hot oil and served piping hot. Depending on the customer's preference, this snack can be served with mayonnaise, curry sauce, peanut sauce, or ketchup on the side. There's also the extra-long version and it's called Kipcorn XL.

Kipcorn

Ķiploku grauzdiņi is a traditional snack and the Latvian version of garlic bread. In order to prepare it, rupjmaize rye bread is cut into slices, then pan-fried in butter or oil on both sides for a few minutes. The slices are removed from the pan, drained on paper towels, then rubbed with garlic cloves on both sides. Ķiploku grauzdiņi can also be baked in the oven, and the slices are then just drizzled with oil or smeared with butter. Before serving, this Latvian garlic bread is sprinkled with salt. It's recommended to serve it with a glass of cold beer on the side.

Ķiploku grauzdiņi

United States

Knish is Jewish soul food, a soft pillow of baked or fried dough that is usually stuffed with onions and mashed potatoes. This comfort food was brough to New York City's Lower East Manhattan and Brooklyn around 1900, when Jewish immigrants from Eastern Europe first started selling it from their street carts. Round knishes are baked, while square knishes are typically fried. Today, these flavorful snacks are found throughout New York's shops and delis, and there isn't a bar mitzvah party that doesn't include knishes. As the dish gained popularity throughout the years, various unusual fillings started to be added to it, such as broccoli, cheddar cheese, corned beef, and sauerkraut. According to Steven Peljovich, the owner of Michael's Deli, who introduced Krazy Knishes filled with unusual ingredients in 2012, the only important thing is that knishes taste good and that they are made with love.

Knish

Kokoro is a crunchy Nigerian snack that is shaped into a stick. It is prepared by combining maize flour paste with sugar and cassava or yam flour. The concoction is rolled on a flat surface or between one's palms in order to get a long stick, which is then fried in palm oil or groundnut oil. There are two basic versions of kokoro &ndash; one is plain, and the other one is spicy, with added chili peppers or chili powder. Ginger can also be used to add extra flavor to kokoro, but it is completely optional. These extremely crunchy snacks can be eaten on their own or with fruit juices and soft drinks on the side.

Kokoro

Kolo is a traditional snack consisting of a combination of roasted grains such as barley, chickpeas, and sunflower seeds. The snack can be prepared in savory or sweet versions by using either a paste made from cooking oil and berbere spices, or with honey. Kolo is usually consumed between meals with coffee or home-brewed beer on the side.

Kolo

Croatia

Krampogača is a savory Croatian biscuit or a scone with a flaky, crumbly texture. These snacks are filled with pork cracklings in order to give them more flavor. They consist of flour, pork cracklings, milk, sugar, yeast, salt, pepper, and butter or lard. The dough is shaped into small scones, then baked until it develops a golden-brown color. Krampogača is a typical continental snack that can be found in many Croatian bakeries.

Krampogača

Krentenbollen are slightly sweet Dutch bread rolls filled with currants and raisins. These buns are regularly consumed for brunch or as a late-night snack. They can be paired with sweet or savory toppings such as butter, sliced ham, fruit jams, or cheese. It is recommended to consume krentenbollen with a steaming cup of coffee on the side.