Glossary N

The food glossary +++ Popular Articles: 'Nilagang mais', 'Nougat de Montelimar', 'New Catch Holland Herring'

Nage is the French word for "swimming"; in cooking, it denotes dishes served in a light, aromatic poaching liquor. A shellfish may be prepared à la Nage, literally "swimming", - when are cooked in a court-bouillon flavored with herbs and served hot or cold in this broth.

Namagashi refers to a Japanese sweet; a type of Wagashi; soft cakes made with Adzuki bean paste. Likewise, Namagashi refers to beautifully crafted confections made fresh daily with delicate forms reflecting the varied facets of nature and season throughout Japan.

Naivedyam also called Nipun son Naivedhya refer to the food prepared for the Gods in Temples in India. It is cooked in accordance with the sastras, by traditional methods, in a separate kitchen inside the Temple. The cooking is mainly done by the priests and tasting of the food when it is prepared and eating the food before it is offered is forbidden The content of the Naivedyam varies according to the Gods and regions. It is served two or three times a day in Temples, according to the specified regional custom. Moreover, Naivedyam which is a Sanskrit word which means supplication refers to food offering to Hindu deities as part of a worship ritual.

Nimono refers to Japanese term that indicates dishes which are simmered in a soup stock. Nimono or simmered foods, are foods cooked in a boiling broth such as Dashi stock or seasoned Dashi stock, which transfers heat and flavor to the ingredients through convection. Nimono which are traditionally served halfway through the meal is an integral part of Japanese cooking. In a professional Japanese kitchen, the chef in charge of Nimono is called the "Nikata." The "Nikata's" role is so important that a cook is considered a full-fledged chef only once he or she masters this difficult area.

Navalles refer to a Catalan tapa made of razor shells which are also popular in canned form or fresh; steamed, then sprinkled with lemon juice. Navalles is also called Navajas:

Navajas refer to a Catalan tapa made of razor shells which are popular in canned form or fresh; steamed, then sprinkled with lemon juice. Navajas is also known as Navalles.

  1. Ndoleh
  2. Nyanya Creole
  3. NuMex Twilight
  4. Néré seeds

Related Articles

Anguille a l' italienne ■■■■■
Anguille a l' italienne French term which means "eel in the Italian style", a dish made of eel grilled . . . Read More
Cacciatore ■■■■
Cacciatore An Italian term for sauteed chicken that is prepared or baked with a highly seasoned tomato . . . Read More
Ragu al tonno ■■■■
Ragu al tonno refers to a rich an Italian Tuna and tomato sauce, instead of the usual ragu of ground . . . Read More
Crostata ■■■
Crostata is the Italian word for crust, pie crust or tart. It can also refer to fruit pastry, fruit tart . . . Read More
Anatra al porto ■■■
Anatra al porto: Anatra al Porto Description: Duck joints stewed with onions, celery, carrots and mushrooms, . . . Read More
A la imperiale ■■■
A la imperiale: "in the imperial style"a la imperiale refers to a Italian term that refers to or applied . . . Read More
Acquacotta ■■■
Acquacotta is the Italian term which literally means "cooked water", referring to a vegetable soup from . . . Read More
Zuppa alla crema ■■■
Zuppa alla crema is the Italian term for "cream soup", including a range of vegetables, like cream of . . . Read More
Cornetti ■■■
Cornetti is an Italian word that can be used to describe anything horn or crescent-shaped. This dish . . . Read More
Reggianito ■■■
Reggianito refers to a hard cheese that originated from Argentina. It is made from cow's milk which are . . . Read More