*Nozawana* (野沢菜, *Brassica rapa L. var. hakabura*) is a leafy green in the turnip family, along with Daikon radish and Tokyo turnips. Though they’re sometimes called Japanese turnip greens, *nozawana* is a variety of mustard leaf with a mild flavor, long, tender stem, and leaves as long as 35 inches when fully grown.

Like other Asian leaf vegetables such as *komatsuna*, *mizuna*, and *tatsoi*, you can prepare *nozawana* in various ways. The best time to eat *nozawana* is when fresh or preserved by pickling because the leaves tend to wilt quickly after harvesting. Here are few culinary uses of  *nozawana*:

1. __Add to salads or soups__: Chop fresh *nozawana* and add it to a green salad for lunch or [miso soup](https://www.masterclass.com/articles/authentic-japanese-miso-soup-recipe), a traditional Japanese soup made from a simple combination of dashi stock mixed with miso paste.
2. __Add to stir-fries__: *Nozawana*’s mild heat and hearty stems make it an ideal leafy vegetable to include in a quick stir-fry dish. 
3. __As a filling__: You can eat pickled *nozawana* on its own or use it as a filling for *[onigiri](https://www.masterclass.com/articles/onigiri-rice-balls-recipe)*, Japanese rice balls, or *oyaki*, stuffed buckwheat dumplings.

Pickled mustard greens are a popular and versatile ingredient throughout Japan. *Nozawana-zuke*, or pickled *nozawana*, is one of the more straightforward kinds of Japanese pickles (*tsukemono*) to make. Here is a step-by-step guide:

1. __Prep__. Cut a pound of *nozawana* into three or four sections, and place the pieces into a large glass bowl or container with a tight-fitting lid. 
2. __Combine ingredients__. Add a ⅓ cup of soy sauce, two teaspoons of [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), two tablespoons of [rice vinegar](https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes), and 1 ½ tablespoons of sugar to the bowl. If you prefer a little heat, add ½ teaspoon of red pepper flakes. Mix well, and place a heavy plate over the greens to weigh them down. 
3. __Marinate__. Cover the *nozawana*, and set it aside for at least eight hours (up to 24 hours) for a more intense flavor. Squeeze any excess liquid from the *nozawana*, then serve.
4. __Store__. Store any leftover *nozawana* in an airtight container in the refrigerator.

Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
These mild, leafy mustard greens have been a staple in Nagano Prefecture—and throughout Japan—since the 1700s.


These mild, leafy mustard greens have been a staple in Nagano Prefecture—and throughout Japan—since the 1700s.


How to Pickle Nozawana: Guide to Japanese Turnip Greens

Nozawana (野沢菜, Brassica rapa L. var. hakabura) is a leafy green in the turnip family, along with Daikon radish and Tokyo turnips. Though they’re sometimes called Japanese turnip greens, nozawana is a variety of mustard leaf with a mild flavor, long, tender stem, and leaves as long as 35 inches when fully grown.

What Is Nozawana?

Like other Asian leaf vegetables such as komatsuna, mizuna, and tatsoi, you can prepare nozawana in various ways. The best time to eat nozawana is when fresh or preserved by pickling because the leaves tend to wilt quickly after harvesting. Here are few culinary uses of nozawana:<ol class="mc-m-4"><li class="mc-my-4"> 1. Add to salads or soups: Chop fresh nozawana and add it to a green salad for lunch or <a href='https://www.masterclass.com/articles/authentic-japanese-miso-soup-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/authentic-japanese-miso-soup-recipe","linkCopy":"miso soup","category":null}'>miso soup</a>, a traditional Japanese soup made from a simple combination of dashi stock mixed with miso paste. </li><li class="mc-my-4"> 2. Add to stir-fries: Nozawana’s mild heat and hearty stems make it an ideal leafy vegetable to include in a quick stir-fry dish. </li><li class="mc-my-4"> 3. As a filling: You can eat pickled nozawana on its own or use it as a filling for <a href='https://www.masterclass.com/articles/onigiri-rice-balls-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/onigiri-rice-balls-recipe","linkCopy":"onigiri","category":null}'>onigiri</a>, Japanese rice balls, or oyaki, stuffed buckwheat dumplings. </li></ol>

3 Ways to Use Nozawana in Your Cooking

Pickled mustard greens are a popular and versatile ingredient throughout Japan. Nozawana-zuke, or pickled nozawana, is one of the more straightforward kinds of Japanese pickles (tsukemono) to make. Here is a step-by-step guide:<ol class="mc-m-4"><li class="mc-my-4"> 1. Prep. Cut a pound of nozawana into three or four sections, and place the pieces into a large glass bowl or container with a tight-fitting lid. </li><li class="mc-my-4"> 2. Combine ingredients. Add a ⅓ cup of soy sauce, two teaspoons of <a href='https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine","linkCopy":"mirin","category":null}'>mirin</a>, two tablespoons of <a href='https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes","linkCopy":"rice vinegar","category":null}'>rice vinegar</a>, and 1 ½ tablespoons of sugar to the bowl. If you prefer a little heat, add ½ teaspoon of red pepper flakes. Mix well, and place a heavy plate over the greens to weigh them down. </li><li class="mc-my-4"> 3. Marinate. Cover the nozawana, and set it aside for at least eight hours (up to 24 hours) for a more intense flavor. Squeeze any excess liquid from the nozawana, then serve. </li><li class="mc-my-4"> 4. Store. Store any leftover nozawana in an airtight container in the refrigerator. </li></ol>

How to Pickle Nozawana

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Want to Learn More About Cooking?

These mild, leafy mustard greens have been a staple in Nagano Prefecture—and throughout Japan—since the 1700s.