Nanakusa-gayu, or Seven Herb Rice Porridge- Japanese home cooking class in Tokyo

What Is Nanakusa-gayu? A Japanese New Year Tradition

Nanakusa-gayu, or “Seven Herb Porridge,” is a traditional Japanese rice porridge eaten on January 7th. It’s made with seven types of spring herbs and plain rice, seasoned lightly with salt. This simple dish is believed to bring good health, cleanse the body after New Year’s feasts, and ensure longevity for the year ahead. Historically, it marks the end of the New Year celebrations and a gentle return to everyday life.

The Meaning and Origins of Nanakusa-gayu

The custom of eating seven-herb porridge dates back over a thousand years, combining Chinese and Japanese traditions. In ancient China, people celebrated “Jinjitsu no Sekku,” the Festival of Humanity on the seventh day of the first month, by eating soup with seven herbs to ward off evil. In Japan, this evolved into a meal using local herbs said to have medicinal properties. The seven specific wild plants—such as seri (Japanese parsley) and nazuna (shepherd’s purse)—represent vitality, renewal, and gratitude for nature’s bounty at the start of spring.

How to Make Nanakusa-gayu Abroad

If you live outside Japan, you can still enjoy the essence of this tradition. The base of nanakusa-gayu is simply rice and water, cooked into a comforting porridge, so the main challenge is finding the herbs. You can adapt the dish using locally available greens while keeping the spirit of cleansing and renewal.

Substitute Herbs When Nanakusa Are Hard to Find

When Japanese nanakusa herbs aren’t available, you can use mild, leafy greens such as parsley, watercress, spinach, kale, or cilantro. The key is to choose tender herbs that have a fresh, slightly bitter taste reminiscent of early spring. Mixing several types creates a balance similar to the traditional seven herbs.

"Seven Herbs of Spring" (春の七草):

せり (芹): Japanese parsley (Oenanthe javanica)

なずな (薺、別名ぺんぺん草): Shepherd's purse (Capsella bursa-pastoris)

ごぎょう (御形): Jersey cudweed (Gnaphalium affine)

はこべら (繁縷): Chickweed (Stellaria media)

ほとけのざ (仏の座): Henbit dead-nettle (Lamium amplexicaule)

すずな (菘、かぶのこと): Turnip

すずしろ (蘿蔔、大根のこと): Japanese radish or daikon- Japanese home cooking class in Tokyo

Recipe for Nanakusa-gayu (Serves 2-3)

Ingredients:

• 1/2 cup rice

• 600ml water

• 1 pack of seven herbs (pre-packaged set)

• 1/2 teaspoon salt

Instructions:

1. Wash the rice and place it in a pot with 600ml of water.

2. Bring to a boil over medium heat, then reduce to low and simmer for about 20 minutes.

3. Briefly blanch the seven herbs, drain, and roughly chop into 6-7mm pieces.

4. When the porridge is cooked, season with salt and gently mix in the chopped herbs.

While traditionally eaten on the morning of January 7th, Nanakusa-gayu can be enjoyed at any time of day or on nearby dates.

Seven Herbs of Spring (春の七草)- Japanese home cooking class in TOKYO

Health Benefits;

The seven herbs, often referred to as Japanese herbs, are particularly beneficial for digestive recovery after New Year's celebrations.

Each herb has its own properties:

• Water dropwort: aids digestion and reduces fever

• Shepherd's purse: beneficial for liver health and high blood pressure

Nanakusa-gayu is more than just a tradition; it embodies the wisdom of ancestors, combining cultural practices with natural remedies. By participating in this custom, one can appreciate Japanese culture, nature's bounty, and pray for good health in the new year.

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