Japan History and Culture

Nanakusa-gayu (seven herb rice porridge,七草粥)

Nanakusagayu, literally Nana means seven, kusa means leaves (or herbs), and Gayu (Kayu) means rice porridge.

On January 7th it is Japanese tradition from old times, to eat nanakusa-gayu (seven herb rice porridge). This is o-kayu (rice porridge, much like Chinese congee) cooked with haru no nanakusa (the seven herbs of spring). These herbs are: ‘Seri (dropwort), Nazuna (shepherb’s purse), Gogyou (cotton weed), Hakobera (chickweed), Hotokenoza (cotton sow thistle), Suzuna (turnip), Suzushiro (Japanese white radish)

The Japanese people as special herbs that protect them against evil, prevent illness and longevity. Also, people tend to eat and drink too much on New Year’s Day; therefore it is an ideal light and healthy meal with a lot of vitamins.


INGREDIENTS

-2 cup raw Japanese white rice (kome)
-1 pack seven spring herbs mix (nanakusa)
-4 rice cake (mochi) pickled dried plum (umeboshi)

PREPARATION

1.    Wash the rice, add to a sturdy pot (an earthenware pot is best), along with the salt and water.
2.    Let it soak for 30 minutes, then cover, bring to boil over medium heat, turn heat to low and simmer for 30 to 40 minutes. Unlike regular rice, it’s OK to open the lid now again to check things out, give it a stir, and add more water if needed
3.    Wash the seven herbs, cut in fine pieces.
4.    Grill rice cake.
5.    Add herbs to porridge.
6.    Pour porridge over rice cake put in individual bowl. And Serve with pickled dried plum.

Serves 4