Nozawana-zuke

Nozawana-zuke is a salt-pickled preparation of nozawana greens grown in Nozawa Onsen village, a signature winter pickle of Shinshu. It is said that in the Horeki era a head priest of Kenmei-ji brought turnip seeds from Kyoto, and in this lands climate they grew large and became nozawana. Its crisp bite and refreshing tartness suit rice and tea time perfectly.

Highlights

In the birthplace of Nozawa Onsen, you can still see the old custom of washing the greens in hot spring water. Locals also call it ohazuke, and each household has its own flavor. Freshly made light pickles taste very different from older pickles deepened by lactic fermentation.

Enjoying the Seasons

The harvest runs from late autumn into early winter, when households pickle all at once. The fresh winter batch is juicy, while older pickles kept until early spring offer deep umami. The greens also star as a filling for oyaki and an ingredient in fried rice.

Access and Basic Information

Nozawa Onsen village has many pickle shops, easy to visit while strolling the hot spring town. In winter it is a popular destination where you can savor the authentic taste alongside skiing and bathing.

A Quick Tip

Vacuum packs that keep well are handy as souvenirs. Older pickles are quite tart, so a light rinse before chopping makes them easier to enjoy.