Nozawana Pickles, Specialty of Nagano Prefecture
Nozawana pickles are a renowned specialty of Nagano Prefecture.
Their history dates back about 250 years, and they are a vital part of local life, known for being a healthy food rich in lactic acid bacteria and dietary fiber.
Nozawana is a vegetable that primarily grows leaves and stalks, with minimal root development. It is harvested at the end of autumn and pickled with salt (and sometimes other ingredients, varying by region) before the onset of winter. When the color turns brownish, it indicates that lactic acid fermentation has advanced and the pickles are ready. Even within Nagano, the flavors vary by region, making them a delightful winter treat.
Special Sauce with Smoky Canola Oil and Nozawana Pickles
I’d like to introduce a Japanese-flavored Genovese sauce using pickled Nozawana and “Nanohana Oil,” a fresh canola oil made from rapeseed grown in the mountains of Omachi City, Nagano Prefecture.
This canola oil is freshly pressed and bottled to order, offering a smoky aroma and taste that pairs well with Japanese seasonings like soy sauce and miso.
Typically, Genovese is an Italian sauce made with basil and olive oil, but this version has a Japanese twist.
This sauce pairs excellently with scallops, as well as white fish like cod.
Sake I recommend with this dish is one with a slightly higher alcohol content, such as Genshu. It pairs perfectly with a robust sake and can be the centerpiece of your meal.
Kinran Kurobe Shinshu (Ichinoya, Nagano Prefecture)
Ichinoya’s 2022 Shinshu is a raw Ginjo sake with a beautiful aroma. It has a pronounced fruitiness and a solid body.
With an alcohol content of 18%, it is relatively high for sake. This is the one to enjoy while watching the snow from a warm room in the cold winter.
Its Ginjo aroma and solid body complement the flavors of the Nozawana Genovese sauce wonderfully.
The bottle’s label features the zodiac sign of the year in ancient script, adding a touch of tradition to the experience.
Sautéed Scallops, Genovese with Pickled Nozawa and Fresh Canola Oil
Description
Nozawana is a side dish, but it also can be an element to give you new tasting experience!
Ingredients
Instructions
-
Prepare ingredients
This recipe uses local ingredients, Nozawana pickles and Nanohana oil, but they can be replaced as your convenience.
For example, Nozawana can be replaced by salty Japanese pickles Shibazuke or cucumber pickles. Nanohana Oil is actually infiltered Canola oil, so you can replace it with any Canola oil, or Olive oil can take place.
-
Make Genovese sauce
Nozawana has a solid fiber, so cut it into small pieces. Put it in a blender, add Nanohana oil and garlic, and make a Genovese sauce.
-
Prepare mashed potato
Boil the potatoes until they becomes soft enough to mash (about 15 minutes).
After the potatoes are boiled, mash them, and add butter, Parmesan cheese, and salt.
-
Sautéing the scallops
Put Nanohana oil in a non-stick frying pan and heat it.
When the oil gets hot, remove the pan from the heat and lightly roast both sides of the scallops.
-
Serving
Serve mashed potatoes on a plate, sautéed scallops, and Genovese sauce on the scallops.
Serve it as the dish is still hot.