Term list
Na
直し（naoshi）
Thing of mirin.
中落ち（nakaochi）
It remained when down the fish in three pieces, the bones of the middle and with a body, also that of the body taken from there.
流しもの（nagashimono）
It dishes solidified cooled in agar and gelatin.
中節（nakabushi）
That of chopsticks made from bamboo.
名残（nagori）
The boundary of the season, to express the taste of the lapse season in the vessel and 掻敷 and cooking.
梨割（nasiwari）
Sword method to isolate the true two to material from the vertical.
灘和え（nadaae）
Those using the lees in tossed clothing. Since the sake of the locality is "Nada".
七草（nanakusa）
As prevent all kinds of diseases pay evil, that eat put in Shirakayu to such as New Year dawning of the material of the "rice porridge with seven herbs". Seri, a Dzuna, five elements, Hakobera, Foshan of seat Suzuna, radish.
鍋下（nabeshita）
That of fire.
鍋地（nabeji）
That of the broth to use for stew.
鍋止め（nabedome）
That you immerse boiled to the broth. Or to keep cool Sonomanma.
生代わり（namagawari）
It dishes out instead of sashimi.
波切り（namikiri）
Cut how to Sogigiri while undulating a kitchen knife. Only as abalone and octopus can be used in hard ingredients.
並時雨（namishigure）
The sauce was in minced form, that of sweets solidified with type.
南禅寺（nanzenji）
That of using a tofu dish. Tofu cuisine of Kyoto Nanzenji from that famous.
Ni
煮合わせ（niawase）
That Serve two or more kinds of cooked food which was in a different boiled in the same vessel.
niimozi
Alias of taro stem.
煮え端（moebana）
The moment the broth is boiling, or it just right the fire passes through the material.
苦玉（nigadama）
Word that refers to the brain of the fish.
肉付け（nikuduke）
The minced meat, that or stuffed or put.
煮凝り（nikogori）
What broth of boiled fish has solidified in cold. Or dishes it was available.
煮殺す（nikorosu）
Typical boiled too is the failure of the cooked food. That the characteristic of the material disappears.
煮染め（nishime）
That boiled vegetables and dry the dark taste.
鰊茄子（nishinnasu）
Cuisine tailored cook the Amakaraku boiled broth and eggplant herring together.
錦玉子（nishikitamago）
And boiled it divided the eggs into yolks and whites Uragoshishi, those sugar, seasoned with salt, steamed superimposed on the two-stage in yellow and white.
煮奴（niyakko）
Tofu (the square) cutting of tofu dish was boiled in bland.
如心松葉（nyoshinmatsuba）
The buckwheat flour as a raw material, that of Kyoto sweets made in pine needles.
Nu
縫い串（nuigushi）
One of the swing of the skewer. Squid head, hit in a way that sew the material to shrink the body with a needle.
糠（nuka）
That of rice bran.
糠漬け（nukaduke）
To put the material in the salt was added to the bran.
糠味噌煮（nukamisoni）
Those stewed fish lean in bran miso.
抜き鮎（nukiayu）
Ayu to be shipped by far the internal organs in the locality.
抜き板（nukiita）
It is a plate to pull the Kanagushi of grilled fish.
抜き滓（nukikasu）
Lees, such as Saikyo pickled, that of remaining miso of various miso.
饅（nuta）
A kind of a dish of raw fish and vegetables seasoned in vinegar to use miso, that fish and shellfish, vegetables tossed with vinegared bean paste and mustard vinegared bean paste of "marinated".
ぬっぺ汁（nuppejiru）
That of soup cooking of Iwate Prefecture.
滑り（numeri）
It refers to the mucus of seafood and vegetables.
Ne
寝かす（nekasu）
It is left for a while the material and cooking.
葱鮪（negima）
That of dishes made with fat and Nebuka green onion tuna.
葱味噌酢（negimisozu）
Hit the blue leaf part of the Nebuka leek (white green onion), which was added to the vinegared bean paste.
猫足膳（nekoashizen）
One of Nostoc verrucosum Zen.
捩じ剥き（nezimuki）
Peel the way of the skin of the eggplant. While pulling a kitchen knife in front peel the thin skin move to twist the eggplant.
根白草（nezirogusa）
Seri things.
捩じり蒟蒻（nejirikonnyaku）
Put the knife in the center of konjac, cut into strips, there to what was dive the end.
根も葉も汁（nemohamoziru）
Nasu cucumber, soup the fried tofu was the miso-roasted in oil.
練り粕（nerikasu）
Those laid down by shaking the mirin in sake lees.
練り酒（nerizake）
The egg white and sugar in addition to liquor, that simmered.
年魚（nengyo）
Ayu of call you one. Since it is a fish to finish the life in one year.
No
noshi
That to straighten flattened the material.
能代揚げ（noroshiage）
The ones yelling mixed with egg yolk to fish paste, fried it with the material.
覗（nozoki）
That of the small dish to put the put soy sauce. Also called Inoguchi.
nosochiri
That of Chirinabe using the fish called "Noso".
濃餅（noppei）
Soup of that with a thickened with potato starch or arrowroot.
昇り串（noborigushi）
One method of spit beating of grilled fish of the figure.
海苔和え（noriae）
That of "Isobe tossed".
海苔酢（norizu）
o Sanbaizu, those mixed with baked laver was returned.
海苔煎（norisen）
Cracker of it with seaweed.
norishiro
When rolling the nori winding, that margin to leave at the top.
