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To say nothing of the Nozawa pickled greens, they are the pickles currently eaten in the whole country. Probably, almost all people have eaten. The pickles of the home may be different.
The prototype of nozawana was a turnip. But, climate and soil changed and the turnip became small with steps. And it became nozawana with big leaf and stalk, and was born. The Nozawa pickled greens are 0 degree C to 5 degrees C, and carry out lactic acid fermentation. Then, it changes to amber and it is called true pickles. It is a direction of lightly-pickled vegetables that we are always eating.
When it eats, they are just the Nozawa pickled greens. I feel that a stalk is large for that of the home. If it eats individually, that is not right, either, but it is nice when it eats together with boiled rice. Boiled rice feels why it is and a meal progresses. This is also likely to suit boiled rice in tea.
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Japanese : Nozawana-Duke
Name : Nozawana soy sauce pickles
Raw materials : nozawana, soaked raw materials (soy sauce, salt, reduction
starch resolvent), seasoning, acidulant, alcohol, chitosan
Maker : Yamahei
Komoro-shi, Nagano |
/ Top > Nagano
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Nozawana Pickled 
