Seven-Herbs Rice Porridge (Nanakusa-Gayu)

Japan has a tradition for eating the Nanakusa-Gayu (七草粥) on January 7 of each year, called Jinjitsu (人日). It is one of the five annual traditions (go-sekku 五節句) that are held in Japan. The nanakusa-gayu is made with rice, water, or a light broth and seven edible wild herbs. The rice soup or porridge is meant to let the “overworked” stomach and digestive system rest and bring longevity and health in the coming year. And, the seven herbs of spring (haru no nanakusa 春の七草) are chosen for their unique health promoting properties consist of:

• Water Dropwort — seri (せり)  increase appetite
• Shepherd’s Purse — nazuna (なずな) rich in iron
• Cudweed — gogyō (ごぎょう) prevents cold
• Chickweed — hakobera (はこべら) rich in Vitamin A
• Nipplewort— hotoke-no-za (ほとけのざ) rich in dietary fiber
• Turnip — suzuna (すずな) rich in vitamins
• Radish — suzushiro (すずしろ) promotes digestion and prevents colds

These herbs are readily available in packs in any supermarkets in Japan, after the New Year. It’s fairly easy to make the rice porridge by boiling the rice into a hot porridge kayu and then chop and mix the herbs into it with a spoonful of salt and soybean sauce.

Wishing you good health throughout the year!