---
title: Rice bowl with stir-fried nozawana, fried tofu and onsen tamago
url: https://karigurashijourney.com/en/notes/rice-bowl-with-stir-fried-nozawana/
lang: en
journey: https://karigurashijourney.com/en/episodes/nozawa/
---

# Rice bowl with stir-fried nozawana, fried tofu and onsen tamago

Cook the local flavors once more　/　Nozawaonsen, Nagano

Nozawana is said to descend from Tennoji turnip seeds that the priest of Kenmei-ji temple in Nozawa Onsen brought back from Kyoto in 1756. In the deep snow the roots would not grow, but the leaves and stems did, and a new vegetable was born. Salt-pickled nozawana is eaten with tea and used in rice balls and oyaki; it pairs well with oil, which makes it good for stir-fries. In 1983 it was selected as a Nagano Prefecture intangible folk cultural asset, a 'cultural asset of taste'.

## Ingredients

- Cooked rice
- Nozawana pickles
- Fried tofu (aburaage)
- Onsen tamago
- Shredded nori
- White sesame seeds

## How I made it

1. Finely chop the stems and leaves of the nozawana pickles
2. Stir-fry them in a pan with strips of fried tofu
3. Pile onto hot rice and crack an onsen tamago on top
4. Scatter shredded nori and white sesame

## This moment in the journey: Finishing with nozawana

Back at the farmhouse, I set rice cooking in the rice cooker. The finale was the nozawana I had bought in town. I chopped the stems and leaves finely and stir-fried them in a pan with strips of fried tofu.

A generous heap went over the hot rice, and an onsen tamago was cracked into the middle. A scattering of shredded nori and white sesame, and the nozawana and hot-spring-egg rice bowl was done.

![The finished nozawana and onsen tamago rice bowl](https://karigurashijourney.com/img/nozawa/s82-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/nozawana_zuke.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/nozawa/