After indulgence of New Year feast during Japanese New Year celebration, Nanakusa Gayu (七草粥) or seven herb rice porridge is enjoyed on January 7 in Japan allowing our stomachs to recover.
After eating Osechi Ryori (Japanese New Year feast) and all the holiday indulgence, the Japanese eat a healthy light rice porridge on January 7th. The dish is called Nanakusa Gayu (七草粥), and the rice porridge includes seven kinds of herbs. This simple meal hits the spot and helps our tired stomach heal and recover.
What’s Nanakusa Gayu?
Nanakusa (七草) means seven (= 七 nana) herbs (草 kusa). We sometimes say Haru no Nanakusa (春の七草), which means Spring Seven Herbs, because young herbs that are available at this time of the year are more tender in texture as well as more fragrant, perfect for enjoying with simply porridge.
As we eat rice porridge called Okayu (お粥) when we’re feeling under the weather, we eat rice porridge with seven herbs on January 7th of each year.
January 7th (Jinjitu 人日) is one of the 5 seasonal festivals (節句). The rice porridge is believed to protect from evil and helps prevent illnesses and diseases.
Nanakusa – Seven Herbs
From top, left to right: Hotokenoza (Nipplewort), Hakobera (ChickweedChickweed), Suzushiro (daikon), Suzuna (turnip), Gogyo (Cudweed), Seri (Water dropwort), Nazuna (Shepherd’s Purse)
Here are the seven herbs used in Nanakusa Gayu:
- Seri (せり) / Water dropwort
- Nazuna (なずな・ぺんぺん草) / Shepherd’s Purse
- Gogyo (ごぎょう) / Cudweed
- Hakobera (はこべら) / Chickweed
- Hotokenoza (ほとけのざ) / Nipplewort
- Suzuna (すずな・かぶ) / Turnip
- Suzushiro (すずしろ・大根) / Daikon radish
In Japan, we remember these seven herbs with a song:
「せり なずな、 ごぎょう はこべら ほとけのざ、 すずな すずしろ これぞ七草 (ななくさ)」
“Seri Nazuna, Gogyo Hakobera Hotokenoza, Suzuna Suzushiro Korezo Nanakusa.”
For those of us who live outside of Japan, we can probably find only one or two of the 7 herbs. It’s would be pretty impossible to find all seven herbs. You can choose other herbs that are more common (but not too strong and overkill the other herbs):
- Cilantro
- Basil
- Chervil
- Chives
- Fennel
- Mint
- Watercress, etc
Where To Find Nanakusa Severn Herbs
In Japan:
If you go to grocery stores, you can find these packages of convenient “Haru no Nanakusa Set” (春の七草セット).
Outside of Japan
If you live outside of Japan, you will most likely have a hard time finding these fresh herbs. I waited for years to share this post on my blog because I simply couldn’t find fresh herbs.
However, this year my local Japanese grocery store Nijiya Market was selling this freeze-dry Nanakusa.
The package includes 2 small servings of freeze dried herbs.
I understand the majority of you will have a hard time finding both fresh and freeze-dried Nanakusa. But I hope you still enjoyed reading about this Japanese custom.
Use Japanese Earthenware Pot Donabe for Nanakusa Gayu
Commonly used for hot pot dishes such as shabu-shabu, Donabe (Japanese earthenware pot) is made of special clay and it’s one of Japan’s oldest cooking utensils. Rice porridge made in Donabe is considered the best and I hope you give it a try.
Before you start using your Donabe, please check this post to learn how to season and care for Donabe.
I hope you enjoyed my Nanakusa Gayu post! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and trying the recipes!
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- ¼ cup uncooked Japanese short grain rice (1/4 cup = 50 g)
- 250 ml water (250 ml = 1 cup + 1 Tbsp)
- salt (kosher or sea salt) (to taste)
- 1 package Nanakusa Set (fresh or freeze-dry) (or 7 herbs of your choice, cut into small pieces)
- Add 1/4 cup (50 g) short grain rice in a donabe or bowl and rinse under running water while gently rubbing the rice with hands. Repeat until the water runs clear and drain. Soak the rice in the pot for at least 30 minutes and then drain water completely in a strainer for a few minutes.
- Put the rice back in the donabe or pot and add 250 ml of water. Cover the pot and bring to a boil over medium high heat.
- When boiling, lower the heat to the stove’s lowest heat setting (make sure to use the right size of stove burner for your pot size). Open the lid and gently mix with the spoon once, making sure rice is not stuck to the bottom of the pot.
- Cover the lid and simmer the rice for 25-30 minutes. During this time, don't open the lid or mix the rice (See Note).
- After 25-30 minutes, turn off the heat and let it steam for 10 minutes. The rice should be soft and thickened.
- Add nanakusa (fresh or freeze-dried) and mix gently. Sprinkle salt to taste. Enjoy!
Use of Fresh Nanakusa: Blanch in boiling water (with pinch of salt) for a few seconds and let cool in iced water to stop cooking. Drain and squeeze water out. Cut into small pieces. If you cook daikon and kabu, cut into thinly slices and blanch till tender and let cool. Then blanch herbs in the same pot.
Use of Freeze-Dry Nanakusa: Read instruction how much freeze-dried nanakusa you will need for each serving.
Cooking Instructions: I follow 1 to 5 rice-to-water ratio for my Okayu recipe. With good size pot, and the lowest heat on the stove, water should not boil over. If you cook with more water or your pot is smaller than my pot, you may want to cover the lid at a slight angle so the water doesn’t boil over. If you are worried, you can quickly peek and make sure there’s enough water so the rice doesn’t burn the bottom of the pot. If necessary, you can stir the pot or add “hot” water. Otherwise, don’t touch the rice because you would end up breaking the nice shape of rice kernels.
Rice-Water Ratio:
Zen-gayu – 1 : 5 (50 grams : 250 ml)
Shichibu-gayu – 1 : 7 (50 grams : 350 ml)
Gobu-gayu – 1 :10 (50 grams : 500 ml)
Sanbu-gayu – 1 : 20 (25 grams : 500 ml)
Using Cooked Rice:
Add rice and 2-3 times water in the pot. Cook stirring over medium low heat. Adjust the consistency by adding more water.
Equipment you will need:
- Small Donabe(earthenware pot)/Heavy Bottom Pot
With the heavy bottomed pot, the heat is not as direct or strong as regular pot, so you can cook rice evenly.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on January 5, 2017. The post has been updated with new images in January 2019.
Can I make the seven herb rice recipe in my rice cooker?
Hi Barb! Does your rice cooker have porridge function? If it does, yes you can make it in the rice cooker. If not, you have to make rice first and then cook the cooked rice and some water in a pot (if you want to use cooked rice). 🙂
Thanks for sharing! I think I shop at the same Nijiya as you, so I’ll have to see if they still have the freeze dried version :). Do you remember if it was by the furikake? I’m definitely a little tired of all of the new year food, and I was thinking of making some zosui, but this sounds great too!
Hi Vicki! I go to one in San Mateo. It was at the front area and wasn’t in the isle. Since it’s almost the 7th, I think it’s still out in the front. 🙂
Hope you like it! Zosui sounds good too!
What a wonderfully flavorful dish. And simple food! Just what we need after all the holiday gorging we’ve been doing lately! Hope your holidays were wonderful — Happy New Year!
I agree with your comments, Namiko. After the holidays I am so tired of all the rich foods. So, thank you for posting this recipe. My “ohara” tells me every year at this same time that it needs something to calm it down.
Have a wonderful time skiing our beautiful Utah terrain.
One of these times when you come it would be wonderful to meet you. I know there are many of us from the Salt Lake Betsuin who follow you and would love to have a “meet and greet?”
Omedetto gozaimasu……………..
Hi Lisa! Akemashite Omedeto! You live in Utah! So sorry I just saw your message (and I’m at the airport flying back). I was at Salt Lake Roasting Co in downtown to meet the owners who are JOC fans. Next time maybe all of us can meet together! 🙂
That looks so good and comforting. <3
Thank you Stacey! Yeah, it is, especially after the New Year’s feast. 🙂
Hi Nami, I have never heard of Nanakusa, and was interested in trying it. .3Unfortunately, the Nijiya in Mtn View did not have it. The two people that helped me were not familiar with the freeze dried package.. I will try to remember this for next year though. Thank you for introducing this to us.
Hi Joanne! Every year when I called the supermarkets (including Nijiya), they don’t know what I’m talking about, so I have to ask to a Japanese person in Japanese and I can finally get answer (if they have Nanakusa). I assumed they carry same/similar stuff… San Mateo stores get a lot of stuff from Mountain View (all the meat and fish is packed there), so I’m surprised Mountain View location does not carry this same item… (and doubt they run out). 🙁 Sorry you couldn’t find it. Hopefully you can find it next year toward the end of the year. I found this package after the Christmas, along with New Year’s Day items. 🙂
Now those are some herbs I’ve never heard of. 🙂 Very interesting dish Nami!
I had not considered the turnips and radishes herbs but I guess that is a bit like the difference between a plant and a weed. One is an authorized planting and the other isn’t. The Gayu set looks like it includes the turnip but the freeze dried doesn’t look it does. Is the turnip and radishes grated into the porridge or are just the tops used?
Oops. Saw the fresh instructions a bit late.
Hi Sang! It looks like this custom has been around since 700. These plants/herbs are not common herbs we use in our daily cooking (except for daikon and kabu), and in Japan we say Spring Seven Weed/Plants （七草）, but English translation is 7 herbs… 🙂
I love congee, and yours looks so yummy, Nami!
Thank you Evelyn! Happy New Year! 🙂
I tried making porridge but since I don’t have an easy access to an asian supermarket, I couldn’t get the herbs necessary. So I wondered what kind of more “accessible” herbs I could use other than the ones mentioned in your post, since I still don’t really know how to use them right now.
By the way, I really love your recipes and for a beginner like me (I’m 17 years old), they are very easy to make without mixing things up! Thanks a lot since I could finally make the recipes I found in anime or else.
Hi Rose! Thank you for asking! Some of JOC readers have tried this recipe with non-Japanese herbs. One of them is Lion who gave me a list! He used radish leaves, celery leaves, dandelion leaves, flat parsley, chives, mint, fennel. Hope this helps!
I’m so happy you started cooking Japanese food. Good luck and happy cooking! xo
This looks so super tasty!
Many of these herbs can be gathered in tbe wild in North America: jersey cudweed, chickweed, nipplewort and Shepard’s purse. But I don’t think the dropwort grows here.
What are the ratios on the herbs, or is it just kind of a whatever amount of each that you like?
That’s wonderful! I’m not too familiar, so thanks so much for sharing your tip! There is no specific ratio, really. It’s a little bit of this and that. As you see in the package, it comes with small portion of each herbs. Based on the amount of rice you use, you can adjust how much herbs to add in. 🙂
Hi Nami! I only have/use brown rice. Would the water to rice ratio be the same and would I just cook it longer????
Going to make this with your pork/lotus fried sandwiches on Monday 🙂
Brown rice needs to be soaked overnight or longer, and it needs to be cooked with more water for a longer time. I don’t usually do 100% brown rice (I do 1 brown: 2 white), but I will try to make the recipe for brown rice this year… Enjoy the pork/lotus root dish!
I love reading your blog! I’m japanese American, so while we cook and eat plenty of Japanese foods, there are some things that got lost over the generations—nanakusa gayu being one. Is there a reason I shouldn’t use leftover rice to make this?
Hi SK! Thank you for reading my blog! You can use leftover rice too. 🙂
Hi!
I am confused by the following instructions.
Rice-Water Ratio:
Zen-gayu – 1 : 5 (50 grams : 250 ml)
Shichibu-gayu – 1 : 7 (50 grams : 350 ml)
Gobu-gayu – 1 :10 (50 grams : 500 ml)
Sanbu-gayu – 1 : 20 (25 grams : 500 ml)
Are they different kinds of rice grains or are they different consistency of porridge?
Thanks. Faye
Hi Faye! It’s a different style of porridge based on water amount. Each style has a specific name for it. I did not want to go into too details but I wanted to give the ratio for those who already know the different styles and look for the water measurement.