Nozawana-zuke (Nozawana pickles) ｜ Our Regional Cuisines

Nagano Prefecture

Nozawana-zuke (Nozawana pickles)

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Image Source : Oishii Shinshu Food Net
Image Source : Oishii Shinshu Food Net

Main lore areas

All of Nagano Prefecture (Nozawa onsen village)
Main ingredients used

Nozawana, Salt, Shochu

History/origin/related events

In the harsh cold of the prefecture, as winter approaches, no greenery can be harvested from the fields. Therefore, in late autumn, a large amount of preserved pickles are prepared. The pickling of vegetable varieties is called 'o-ha-zuke,' and it involves the use of vegetables such as 'Nozawana,' 'Inanohana,' 'Gensuke Kabuna,' and 'Kisona. Among them, 'Nozawana-zuke' is one of the two representative pickles in the prefecture and an essential ingredient during the winter in Shinshu. In the local area, it is cherished as the taste of hometown and mother's cooking, deeply rooted in the community. Nozawana is said to have originated when a priest from Nozawa Onsen village in the northeastern part of the prefecture brought turnip seeds from Tennoji Temple in Kyoto and planted them in the sixth year of the Horeki era (1756). The turnips from Tennoji Temple, which originally grew in the warm region, underwent a sudden mutation due to the climate and conditions of Nozawa Onsen village, which is situated at an elevation of nearly 600 meters in a cold and high-altitude area. As a result, the roots did not develop, and only the leaves and stems grew large, creating a unique and distinct local variety. The taste received favorable reviews, and it gradually became popular under the name "Nozawana" associated with the region.
Nozawana is sown in September, and it can grow up to one meter in size. The harvest takes place in November, and since Nozawana becomes sweeter and softer when exposed to frost, the harvesting is done after waiting for the cold weather. After that, the nozawana washing process begins, which is said to be a tradition in northern Shinshu, where large quantities of nozawana are carefully and cleanly washed one by one and pickled in large tubs called isseki-buckets. There are various ways of pickling, and each region has its own way of pickling.
Opportunities and times of eating habits

Nozawana is harvested after November, waiting for the colder weather. It becomes ready to eat 2-3 weeks after preparation, reaching its peak flavor around the New Year, approximately one month later. The lacto-fermentation process progresses, giving Nozawana a superb taste as it turns into a beautiful amber color.
How to eat

Nozawana can be enjoyed as is or used as an ingredient in various dishes such as onigiri (rice balls), o-yaki (a type of grilled dumpling), pasta, and more. Nozawana comes in two varieties: "asazuke" (lightly pickled) and "furuzuke" (aged pickled). In early spring, furuzuke, which has advanced fermentation and turned yellow, has a strong acidity and a unique flavor characteristic of aged pickles. It pairs well with oil and can be enjoyed by stir-frying.
Efforts for Preservation and Succession

(Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Even now, in early autumn, many households pickle Nozawana for consumption. It is readily available not only in local souvenir shops but also in pickled vegetable stores and supermarkets throughout the country.

RECIPE

Ingredients (1 barrel's worth)

Nozawana 40kg
Pickling salt 1 - 1.3kg
Shochu (35℃) 360ml
Kombu(Cut Konbu(=cut kelp)) As needed (about 160g)
Chili Pepper As needed (80 sticks)
[Materials Needed] 4-to (a traditional Japanese barrel size), vinyl bag for the 4-to barrel, vinyl for stepping in (can be a bag or sheet)

How to cook

1. [Preparation]
Wash and dry the 4-to barrel.
Trim the roots of the wild mustard greens, leaving a small portion of the stem. For large bunches, make incisions in the stems, ensuring to wash off soil, especially around the roots. Drain excess water.
2. Pour 180 ml of shochu around the barrel as a disinfectant.
3. Place a plastic bag inside the barrel.
4. Pour 180ml of shochu into the plastic bag from around it.
5. Arrange the nozawana in step 3, and sprinkle pickling salt. When the nozawana is in two layers, lay down the vinyl for stepping, step on it, and then sprinkle salt. (Since the pickling vinyl bag may get inside when stepping, pull it up frequently while stepping.) Repeat this process, and when everything is pickled, close the vinyl bag, place the inner lid, and put a weight of 30 to 40 kg. If the nozawana does not fit in the barrel at once, arrange it on top after the nozawana has sunk, and put a weight on it in the same way.
6. When the water rises, replace the heavy stone with a lighter one (10-20 kg) so that the nozawana does not come out more than the pickling liquid. If the water does not rise, make a 5-10% saline solution and pour it in from around to see how it goes. It can be eaten in about a month.
7. ※Pickling should be done after November 23. Nozawana becomes soft and slimy when exposed to frost. This pickling method allows the color of pickled nozawana to remain green without turning white or brown even if cut and left for half a day. Shochu serves as a mold inhibitor.

provider : "Recipes Handed Down from Mother to Child, and Grandchild: The Tastes of Saku Passed Down by the Saku City Rural Life Masters" (Saku City Rural Life Masters)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Nozawana-zuke (Nozawana pickles) ｜ Our Regional Cuisines

Nagano Prefecture