Nozawana are the long leafy greens of a local turnip variety originally from the Nozawa Onsen area, traditionally salt-pickled in large batches after the autumn harvest to preserve them through the long mountain winter, resulting in one of Nagano’s most characteristic tsukemono (pickles). The pickled greens have a savoury, gently tangy flavour and are eaten on their own, chopped over rice, wrapped around rice, or used as a filling for oyaki dumplings, appearing on tables and in shops throughout the prefecture as an everyday local staple.
🗓️ At a Glance
| Location | Shops and restaurants across Nagano |
| Hours | Shop hours vary |
| Admission | Packs typically ¥300–800 |
| Time needed | Quick purchase or side dish |
| Best time | Autumn–winter for freshly pickled batches |
What to Try
- Nozawana pickled greens, with a savoury, gently tangy flavour.
- Eaten on their own, over rice, or wrapped around rice.
- A common filling for Nagano’s oyaki dumplings.
- An everyday local staple sold in shops across the prefecture.
Combine Your Visit
- Combine with Oyaki , which often uses nozawana as a filling.
- Pair with Nozawa Onsen , the greens' place of origin.
- Read our Nagano overview .
Getting There
- By train: sold at shops and markets throughout Nagano.
- By car: roadside stands and farm shops sell freshly pickled batches in season.
Tips
Freshly pickled nozawana in late autumn and early winter has a brighter, crisper character than the more fermented versions found later, so time your visit if you want to try it at its freshest. Sealed packs make an easy, distinctly local souvenir, and the greens pair naturally with rice, oyaki and other Nagano dishes.
