長野県·特産品
Nozawana
A winter dining table in Shinshu is not complete without this—bright green, crisp-textured pickled Nozawana. Its origin is said to date back about 250 years, when the chief priest of Kenmeiji Temple in Nozawa Onsen Village brought back Tennoji turnip seeds from Kyoto. In the high-altitude, cool climate, the roots did not develop, and the plant transformed into a unique vegetable where only the leaves and stems grew large. When these long leaves and stems are pickled amidst the cold winds, they become a pickle with a crunchy texture and a pleasant acidity. It pairs perfectly when placed on freshly cooked rice or served as an accompaniment to tea. It is the very taste of Shinshu's winter, with flavors that sharpen in the cold air.
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