Namako:
Japanese for sea cucumber, trepang, sea slug
Nameko:
Japanese for nameko mushroom
Nanohana:
Japanese for rape blossoms
Nasu:
Egg plant
Nattoumaki:
Nattou roll
Navarin:
(French) Lamb stew with root vegetables
Negi:
Japanese for welsh onion
Negitoromaki:
Japanese for tuna roll with welsh onion
Neriwasabi:
(kneaded) Japanese horseradish paste
Neufchatel:
Soft unripened cheese
Nicoise:
In the style of Nice
Nihonshu:
In Japanese, the common word for what's called "sake"
in English. Translates
to "Japanese alcohol."
Nijimasu:
Japanese for rainbow trout
Nikiri:
Japanese for soy sauce (once heated)
Nikogori:
Japanese for congealed food
Nimono:
Japanese for boiled material
Ninjin:
Japanese for carrot
Nishin:
Japanese for Herring
Nitsume:
Japanese for condensed sauce
Noisette:
Boneless, trimmed cuts of lamb or veal.
Non-Iodized
Salt: Ordinary table salt to which sodium iodine has
not been added.
Nonpareil:
A tiny colored sugar pellet used to decorate cakes, cookies,
candies, etc.
Nonreactive:
Refers to materials that come into contact with acidic foods
and do not react to the acids, glass and stainless steel are
examples.
Nopal:
The prickly pear cactus fleshy leaves ("paddles").
Nori:
Japanese for (dried) laver, seaweed
Nutmeg:
The spice of a certain tree. The lacy membrane around the seed,
when dried and powdered, is the spice we call "mace