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