Nozawaonsen, in Shimotakai District, Nagano, is the only village in Japan with onsen in its name. Its springs are managed by the Nozawa-gumi, a self-governing body that dates back to the Edo period. The village flower is the nozawana blossom.
Sources: nozawakanko.jp ja.wikipedia.org
This moment in the journey
A village named for its hot springs
A valley of fields in the hills of northern Shinshu. Autumn leaves framed the torii of a shrine, and beyond it, white steam was already rising over the hot-spring town. This is Nozawa Onsen in Nagano, the only village in Japan with onsen in its name.
I set a bamboo basket on the wooden lids that cover the steaming source, with an ear of corn inside. Here, you can cook food in the hot spring itself. I lowered the basket into the water, and breakfast was under way.
Watch this scene on YouTube0:20
More notes from this journey
Nozawaonsen, Nagano
Onsen tamago boiled in the hot spring
At the Ogama, the main source of Nozawa Onsen, water close to 90 degrees wells up, and locals have long boiled mountain vegetables and eggs in it.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
Rice bowl with stir-fried nozawana, fried tofu and onsen tamago
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.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
The Ogama hot-spring source
One of the springs that feed Nozawa Onsen, with water close to 90 degrees.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
The Oyu and the 13 sotoyu bathhouses
Nozawa Onsen has 13 sotoyu, communal bathhouses, kept up by villagers through a system called yunakama.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
Freshly boiled corn and sasa-dango
Eaten with the onsen tamago beside the Ogama.
From: Boiling breakfast in a hot spring: life in Nozawa
Nozawaonsen, Nagano
Oyaki of Shinshu
One of Nagano's best-known regional foods: a wheat-flour dough wrapped around nozawana, seasonal vegetables or sweet bean paste, then baked or steamed.
From: Boiling breakfast in a hot spring: life in Nozawa
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From: Winter in Kanazawa, from a townhouse kitchen
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From: Winter in Kanazawa, from a townhouse kitchen
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From: Winter in Kanazawa, from a townhouse kitchen
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From: Winter in Kanazawa, from a townhouse kitchen
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Rice-flour oyaki with nozawana
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From: Autumn leaves in Narai-juku and an autumn table in Shinshu
Shiojiri, Nagano
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From: Autumn leaves in Narai-juku and an autumn table in Shinshu