It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture.

hakabura, turnip greens), and is currently being used as a traditional pickled vegetable grown in the area (inekokina, haburona, narusawana, chōzenna).

[2] Tradition holds that sometime between 1751 and 1764 the plant was brought from the Kyoto mountains to the village of Nozawaonsen by the master of a Buddhist temple, Kenmeiji [ja], who lived in Nozawa.

Skiers from the city who visited a local ski resort were so impressed by the pickled turnip that they nicknamed it "Nozawanazuke".

These flowers can be harvested and used as vegetables (totachina), or as new seeds that can be sown to grow spring mustard and Japanese warbler.

[8] The greens are washed in a communal bath [ja] (i.e. onsen), and then soaked in a large wooden bucket.

[9] Because it is manufactured and stored in a cold environment, fermentation does not progress very far, and it is characterized by a light taste and low odor.

In addition to eating it as is, it has a wide range of uses, such as being used in stir-fried dishes and fried rice, or chopped into small pieces and mixed with nattō as a condiment.

Those with a strong sour taste are sometimes stir-fried with soy sauce, sugar, and oil and eaten as "tsukudani style".

[9] In Nagano Prefecture, the production area, there was a problem in supplying green pickled vegetables all year round.