A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)

A Flavor of Shinshū Nozawana Oyaki (Savory Buns Filled With Pickled Greens)

This is a recipe that has been enjoyed in the Shinshū region (current day Nagano prefecture) since olden times. Every household in the region has their own version. Why not try them as an afternoon snack?

Ingredients: about 10 cakes

For the batter:
☆ Cake flour
130 g
☆ Bread (strong) flour
130 g
☆ Baking powder
2 teaspoons
☆ Salt
a pinch
☆ Sugar
1 heaping tablespoon
Boiling water
180 ml
For the Nozawana filling:
Nozawana-zuke (pickled leafy green vegetables, a speciality of the region)
300 g
Sesame oil
1/2 tablespoon
White sesame seeds
1 tablespoon
◎ Bonito dashi stock
1 teaspoon
◎ Sake
1 tablespoon
◎ Mirin
1 tablespoon
◎ Soy sauce
2 teaspoons
◎ Sugar
2 teaspoons
Ichimi chilli powder
to taste


1. Put the ☆ ingredients in a bowl, and mix well with a whisk.
2. Add the boiling water and mix with chopsticks until the dough is no longer floury.
3. Form the dough into a ball, cover with plastic wrap or put it into a plastic bag so it doesn't dry out, and let it rest at room temperature for an hour.
4. Fill another bowl with water, put in the Nozawana pickled greens, and de-salt them.
5. Squeeze out the greens tightly. Put them into a pan with the sesame oil and white sesame seeds, mix well, add the ◎ ingredients and stir fry over medium-low heat until there's no moisture left.
6. Divide the rested dough into 10 portions, and press each one out into a 10 cm or so diameter circle. Fill each one with the Step 5 filling.
7. Spread some oil in a frying pan, place the buns seam side down in it and pan-fry them.
8. When the bottoms of the buns are browned, add 100 ml of water to the frying pan, cover with a lid and steam-cook the buns over medium heat. When there's no water left in the pan, turn the heat down to low.
9. Top the buns with white sesame seeds (not listed in the ingredients), turn them over and pan fry over medium heat. When that side is browned too, the buns are done.

Story Behind this Recipe

My parents always send me a big tub of nozawana-zuke pickles, so I make these with them.