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Vegetables from Nagano
Nozawana turnip greens are picked after the first frosts, washed leaf by leaf and packed in a barrel with salt under a heavy stone. They can be eaten after two or three weeks, but lactic bacteria keep working through the winter, and by spring the leaves are sour, yellow furuzuke that is fried in oil.
| Nozawana40 kg | Pickled from 23 November on, once frost has softened it; roots trimmed and soil washed out[maff-nozawana-kr] |
| Pickling salt1–1.3 kg | [maff-nozawana-kr] |
| Shochu (35 %)360 ml | Half poured round the barrel and half inside the liner bag; it keeps mould away[maff-nozawana-kr] |
| Cut kombuAbout 160 g | [maff-nozawana-kr] |
| Dried chilliesTo taste (80 in the recipe) | [maff-nozawana-kr] |
| Starter | spontaneous (practical manufacturing relies on the lactic bacteria already present, likely from the raw material, not a starter culture; Tomita 2021) |
Total time across the recorded steps: 14 days – 30 days
What changes: Starting material: frost-softened nozawana, washed one leaf at a time
Frost makes the leaves sweet and soft, so picking waits for the cold, from November on. In Nozawa Onsen the leaves were washed in hot-spring water. Output: clean nozawana.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nozawana turnip greens are picked after the first frosts, washed leaf by leaf and packed in a barrel with salt under a heavy stone. They can be eaten after two or three weeks, but lactic bacteria keep working through the winter, and by spring the leaves are sour, yellow furuzuke that is fried in oil. Made in 5 steps over 14 days – 30 days. The longest step, ferment in the winter cold, takes 14–30 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026) and runs at 10 °C (Sandagdorj B. et al. 2019). Salt is 2.5–3.3 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Latilactobacillus curvatus and Lactiplantibacillus plantarum (40 of 46 isolates) and Levilactobacillus brevis, in the same laboratory fermentation do most of the fermenting.
| Main step | 14–30 daysReported[maff-nozawana-kr][maff-nozawana-tf] | Ferment in the winter cold |
|---|---|---|
| Temperature | 10 °CReported[sandagdorj2019] | Ferment in the winter cold |
| Salt | 2.5–3.3 %Reported[maff-nozawana-kr] | Layer in a barrel with salt, tread down and weight |
| Acidity | pH 4Measured[tomita2021] | Ferment in the winter cold |
Nozawana-zuke is a cold winter ferment of a leaf turnip whose root does not grow. Unlike sunki, it is salted. Most nozawana-zuke products today are quick pickles made without fermentation (Tomita 2021).
The Saku recipe pours shochu round the barrel and the liner to keep mould away.
Every number is labelled with how it is known. How this atlas is made
Nozawana is said to have begun when a priest of Kenmei-ji in Nozawa Onsen village brought Tennoji turnips back from Kyoto and planted them in 1756. Nozawana-zuke was selected as an intangible folk "taste cultural property" of Nagano in 1983 (MAFF).
