February 17, 2013

Pickled Nozawana Root/野沢菜のかぶの漬物

My father comes from Shinshu (Nagano), and I have been familiar with some of its local dishes since childhood.  The other day, my father sent us another box of foodstuffs, including five yakimochi or oyaki (fried wheat flour dough with filling inside).

The filling was pickled nozawana seasoned with miso.

These particular home-made, rustic yakimochi may not look appetizing, so here are the results of Google image search for Shinshu oyaki.
I must say that I prefer home-made ones.  In general, commercially available yakimochi are sweeter, and contain baking powder.  I also prefer the word yakimochi to oyaki.  Yakimochi is the word my father uses, and oyaki is a newer, more refined word.
こんな自家製で田舎風のやきもちは美味しく見えないかも知れないので、信州 おやきのGoogleイメージ検索の結果をご参照下さい。

The box also contained a large amount of kiriboshi daikon.

And these mysterious greens.

And, turnips?

I thought something was wrong with the box, so I phoned my father immediately.  As we talked, my father realized that the box was not for us but for her sister.

I felt sorry for my aunt.  My father said she really wanted to make yakimochi with these "turnips".  He said we could keep them, because he still had some in his field.  He suggested that I make yakimochi with them, but I thought it would be a daunting task, so I decided to pickle them instead.

I first pickled them in 2% salt and some kombu.

I tasted them the next day.  Not bad, but I added some sugar and vinegar.

Tasted much better!

These "turnips" are actually the roots of nozawana.  Nozawana is grown for its stems and leaves, and the roots are usually left in the field, uneaten.

I wonder why such delicious roots are left uneaten...

The mysterious greens were nozawana stems and leaves.  I pickled them in salt.


Fräulein Trude said...

These turnips look a lot like a certain old german turnip variety
Those taste exeptionally good, very delicate for a turnip. They are often eaten caramelized in butter (just sugar, butter salt). Your father always sends nice parcels.

Hiroyuki said...

Kiki: Thanks for the link and explanation. I wonder how you use the stems and leaves.

Fräulein Trude said...

During spring / early summer the young and tender stems are used for steamed vegetable dishes, or chopped and stewed, or chopped and mixed into potatoe mash. Therefore the turnips are raised for their greens only - a special method by sawing the seeds very close to each other. But we don't use the greens after harvesting the turnips. They are for the caddle is guess. This is how the greens are sold: http://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Remscheid_L%C3%BCttringhausen_-_Bauernmarkt_-_R%C3%BCbstiel_02_ies.jpg/800px-Remscheid_L%C3%BCttringhausen_-_Bauernmarkt_-_R%C3%BCbstiel_02_ies.jpg

Hiroyuki said...

Kiki: Thanks for the link. They look a lot like nozawana!