🍱 Nozawana-zuke (Nozawana pickles)

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.