Nanakusagayu (Seven Herbs Rice Porridge / Congee) Recipe 七草粥 レシピ <視聴時間 3:07>

Nanakusagayu (Seven Herbs Rice Porridge / Congee) Recipe 七草粥 レシピ

Nanakusagayu is the seven-herb rice porridge that we eat in the morning of January 7th to bring longevity and health.

Below are the nanakusa (seven herbs):
– Seri (water dropwort, Oenanthe javanica)
– Nazuna (shepherd’s purse)
– Gogyō (cudweed, gnaphalium affine)
– Hakobera (chickweed, stellaria media)
– Hotokenoza (nipplewort, lapsana apogonoides)
– Suzuna (turnip)
– Suzushiro (Daikon)

Of course you can only use daikon radish or whatever ingredients you like to cook this porridge! Good for your stomach after a big meal 😉

Nanakusagayu (Seven-Herb Rice Porridge)

Difficulty: Very Easy
Time: 10min
Number of servings: 2

70g Nanakusa (seven herbs)
250g (8.8oz.) cooked white rice (Japanese short-grain rice)
500cc water
a pinch of salt

1. Wash Nanakusa.
2. Lightly boil Nanakusa, cut roots, and chop.
3. Lightly wash the cooked white rice if you don’t prefer gooey texture. Don’t wash if you like thick porridge.
4. Bring the water to a boil and add the rice.
5. Add Nanakusa, lightly season with salt, and serve!

Add toasted mochi if you like! It goes great with the porridge and fills your stomach 😉


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