Classic Japanese Seven Herb Rice Porridge Recipe Video
Nanakusagayu is the seven-herb rice porridge that we eat in the morning of January 7th to bring longevity and health. 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.
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
HealthyLow Fat
Directions
GETTING READY
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.
MAKING
4. Bring the water to a boil and add the rice.
5. Add Nanakusa, lightly season with salt.
SERVING
6. Ladle into bowls and serve warm!
7. Add toasted mochi if you like! It goes great with the porridge and fills your stomach.
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.
MAKING
4. Bring the water to a boil and add the rice.
5. Add Nanakusa, lightly season with salt.
SERVING
6. Ladle into bowls and serve warm!
7. Add toasted mochi if you like! It goes great with the porridge and fills your stomach.
Editors Review
After the rich indulgence of the holiday season one find one’s self craving simpler fair. This is probably why the Japanese follow the tradition of eating nanakusa-gayu (seven-herb rice soup), on January 7th , of each year. The soup is a variation of a porridge and is a simple soup made with rice and water, or a light broth, seven different varieties of herbs. This soup will let your “overworked” stomach and digestive system rest and bring longevity and health in the coming year. If you can’t find the sevChef
