Glossary N

The food glossary +++ 'Nilagang mais', 'Naejangtang', 'Neyyappam'
Nilugaw is the Filipino term which means "to cook as you do with rice porridge or gruel (Lugaw in Filipino), as in Nilugaw na Kanin or soft-boiled rice.

Nane Lavash refers to Iranian's thin crisp wheat bread with good keeping qualities.

Nane Sangak refers to Iranian fresh yeast bread, baked on hot stones and eaten while still warm. Nane Sangak is also known as Sangak.

Nomiya is another name of Izakaya which refer to Japanese drinking establishment which offer a wide range of foods from soups to sushi to skewered pieces of chicken known as Yakitori .

Nincak Endog refers to an egg breaking ceremony in Sudan wedding that requires the couple to stand facing each other in front of their house. The bridegroom stands outside the entrance and the bride stands inside. The ceremony is conducted by the Sudanese equivalent of an American 'maid of honor', who remains an advisor throughout the marriage. In Nincak Endog, seven (7) broomsticks are burnt and thrown away, dramatizing the discarding of bad habits which endanger married life. The groom is pronounced master of his house when the egg is broken. His bride cleans the his foot with water from a Kendi, an earthen water jug which represents peace. Then she breaks the Kendi and crosses over a log into the house, demonstrating willing obedience to her future husband. She is fed a dish of turmeric sticky rice with yellow spiced chicken to symbolize the last time the parents of the bride will feed their daughter.

New Catch Holland Herring is another name of Hollandse Nieuwe. In the Netherlands June is the month of New Catch Holland Herring at a time of year when the silver fish gain up to 25% fat from feasting on plankton in the waters of the North Sea. The first barrel of "Hollandse Nieuwe" — or "Maatjesharing", as the green or matjes herring is called — is put on auction in the last week of May. This auction officially opens the herring season. In the weeks that follow the first auction there are several herring parties, days and special activities. The most well known of these events is the Vlaggetjesdag in Scheveningen, where a herring fleet abundantly decorated with flags, celebrates the opening of the new season. And though not as expensive as the first barrel of Hollandse Nieuwe, the "Koniginenharing" (Queen's herring) is probably the best herring around. This is judged upon the fat percentage of the fish, with the higher percentage of fat making a better tasting fish. These fish are normally caught a few weeks after the opening of the season in the second half of June. Customarily, if available, a barrel of this royal fish is presented to Queen Beatrix. Herring can be preserved and sold all year, but Hollandse Nieuwe is only available from the middle of May to the middle of July, when it is eaten in its typical manner, that is, straight down the hatch! After July, herring is only referred to as Maatjesharing — older and green herring taste different.