Glossary N
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.