Recipe Highlights
Each January seventh, we get pleasure from Nanakusa Gayu (七草粥), a easy rice porridge cooked with seven herbs to convey good well being within the new yr. After days of feasting osechi ryori (Japanese New 12 months meals), this delicate and soothing dish provides our our bodies a much-needed break. It’s humble, comforting, and deeply rooted in Japanese seasonal traditions.
- Simple one-pot consolation meals. Easy components and mild cooking make this a beginner-friendly and stress-free recipe.
- Mild and therapeutic. Gentle, soothing, and simple on the abdomen after days of New 12 months feasts.
- Customise with native greens. Works fantastically with different herbs and leafy greens—see my ideas beneath!
In the event you’re fascinated by Japanese New 12 months meals, strive my Toshikoshi Soba, Ozoni, and How one can Take pleasure in Mochi recipes subsequent!
What’s Nanakusa Gayu?
Nanakusa gayu is a kind of Japanese rice porridge (okayu) cooked with seven herbs often known as haru no nanakusa, or “spring’s seven herbs.” They embody water dropwort (seri, せり), shepherd’s purse (nazuna, なずな・ぺんぺん草), cudweed (gogyo, ごぎょう), chickweed (hakobera, はこべら), nipplewort (hotokenoza, ほとけのざ), and turnip (suzuna, すずな・かぶ), and daikon radish (suzushiro, すずしろ・大根).
It’s historically eaten on January 7 throughout the Nanakusa no Sekku (七草の節句) pageant to convey good well being and thrust back misfortune for the yr forward.
Elements for Nanakusa Gayu
- raw Japanese short-grain white rice
- nanakusa herbs – or swap together with your alternative of greens (see my ideas beneath)
- daikon radish
- water
- kosher salt
Discover the printable recipe with measurements beneath.
How one can Make Nanakusa Gayu
- Prepare dinner the rice. Rinse and drain, then add it with water to a heavy-bottomed pot or donabe. Deliver to a boil over medium warmth. Stir as soon as, cut back to low, and prepare dinner with the lid barely ajar for about half-hour with out stirring.
- Blanch sliced daikon. Whereas the rice cooks, peel and thinly slice the daikon. Blanch it in frivolously salted boiling water till tender, then take away and put aside.
- Blanch the herbs. Minimize the herbs into smaller items. Blanch in the identical boiling water for 20–30 seconds, then switch to iced water to cease the cooking. Squeeze out extra water and chop.
- Season and add the greens. As soon as the rice porridge reaches a thick, soupy consistency, season frivolously with salt to style. Stir within the cooked daikon and herbs. Flip off the warmth, cowl, and let the porridge steam for about 5 minutes.
- Serve and revel in! Ladle scorching into particular person rice bowls, add non-obligatory toppings, reminiscent of toasted mochi, if desired.
Nami’s Recipe Ideas
These easy suggestions will assist you make scrumptious Nanakusa Gayu each time.
- Use a heavy-bottomed pot. A donabe or Dutch oven cooks the rice gently and evenly.
- Hold the lid barely ajar. This retains the porridge from boiling over.
- Don’t stir whereas cooking. Stirring can break the rice and make it pasty.
- Blanch herbs individually. This retains their coloration vibrant and taste contemporary.
- Add greens on the finish. They keep tender and don’t overcook.
- Season frivolously. Hold the style delicate for a comforting, soothing dish.
Variations and Customizations
Trying to change issues up? Attempt these straightforward and attractive concepts!
- Add Yakimochi. Learn to grill kiri mochi from the pantry or leftover New 12 months mochi for a straightforward, satisfying topping.
- Use native greens. Daikon leaves, spinach, komatsuna greens, mizuna, chrysanthemum greens (shungiku), mitsuba, or inexperienced onions/scallions work effectively. Additionally, you could possibly swap basil, chervil, chives, fennel, mint, and watercress. Simply be certain that no taste is just too sturdy or dominant to overpower the dish.
- Attempt freeze-dried nanakusa. It’s a handy choice discovered at Japanese grocery shops.
- Make it with cooked rice. Leftover or frozen rice works for a faster model. Use a ratio of cooked rice to water of 1:2 (for the same consistency) or 1:3, by quantity.
What to Serve with Nanakusa Gayu
This light dish is easy and soothing. It’s nice with these conventional sides and toppings:
- Asazuke – These Japanese frivolously pickled greens are prepared in 1 hour!
- Kombu Tsukudani – Candy-savory simmered kombu is a tasty facet dish for rice and okayu.
- Umeboshi – Japanese pickled plums are the proper digestive support to pair with porridge.
Storage and Reheating Ideas
To retailer: As soon as cooled to room temperature, retailer in an hermetic container and refrigerate for as much as 2 days.
To reheat: Reheat gently on the stovetop and loosen with a splash of water, stirring often till warmed by.
FAQs
Why is nanakusa gayu eaten?
Nanakusa Gayu is eaten on January 7 as a part of Nanakusa no Sekku. It’s believed to advertise good well being and assist the physique recuperate after New 12 months feasts. Additionally, the sunshine rice porridge symbolizes renewal for the yr forward.
What are the seven herbs in nanakusa gayu?
The standard seven herbs (nanakusa) are water dropwort, shepherd’s purse, cudweed, chickweed, nipplewort, turnip, and daikon. They’re often known as haru no nanakusa and characterize early spring development and vitality.
Can I make nanakusa gayu outdoors of Japan?
Sure! Whereas the precise contemporary herbs might be troublesome to seek out, you’ll be able to substitute delicate greens like daikon leaves, spinach, komatsuna greens, mizuna, chrysanthemum greens (shungiku), mitsuba, and inexperienced onions/scallions. Additionally, you could possibly use freeze-dried nanakusa discovered at Japanese grocery shops.
I’ve seen readers use cilantro and different herbs, too. In the event you’ve tried a unique herb, I’d love to listen to which one you favored greatest—please share within the feedback!
Can I make nanakusa gayu with cooked rice?
Sure! Leftover or frozen cooked rice works effectively. Mix with water at a ratio of about 1:2 or 1:3, then simmer till it reaches your required consistency earlier than including the herbs and seasoning.
What’s the rice-to-water ratio for nanakusa gayu?
I take advantage of 1 rice cooker cup (180 ml) of Japanese short-grain rice and 1 liter (1000 ml) of water. Listed here are the everyday rice-to-water ratios for Japanese rice porridge (okayu):
- Zengayu (全粥): 1:5 (五倍粥) = 1 rice cooker cup + 900 ml (not a lot water left)
- Shichibugayu (七分粥): 1:7 (七倍粥) = 1 rice cooker cup + 1260 ml
- Gobugayu (五分粥): 1:10 (十倍粥) = 1 rice cooker cup + 1800 ml
- Sanbugayu (三分粥): 1:20 (二十粥) = 1 rice cooker cup + 3600 ml (very watery)
I’d love to listen to how yours turned out! 💛 Please depart a star score and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different residence cooks uncover recipes they’ll belief.
Forestall your display from going darkish
For the Rice Porridge (4 servings)
For Porridge Utilizing Cooked Rice (non-obligatory; 2 servings)
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Collect all of the components. You will want a really small portion of every herb/inexperienced (I didn’t use the entire leaves you see on this image). Additionally, you will want a heavy-bottomed pot like a donabe or Dutch oven, which cooks the rice extra evenly as a result of the warmth distribution is gentler than a daily pot.
To Wash and Prepare dinner the Rice
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Wash ¾ cup raw Japanese short-grain white rice (see how in my How one can Prepare dinner Rice recipe card). Drain effectively in a fine-mesh sieve, then switch the rice to a donabe or heavy-bottomed pot.
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Add 4¼ cups water. Soak the rice for half-hour (non-obligatory). Then, convey it to a boil over medium warmth whereas stirring often.Nami’s Tip: Soaking the rice will cut back the cooking time by 5–10 minutes.
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As quickly because it‘s boiling, cut back the warmth to low and gently combine as soon as with a spoon to maintain the rice from sticking to the pot. Cowl the donabe with the lid barely ajar (to keep away from boiling over) and gently prepare dinner for half-hour. Don’t open the lid or stir whereas cooking.Nami’s Tip: In the event you soaked the rice for half-hour, you’ll be able to shorten the cooking time by 5–10 minutes.
To Blanch the Daikon and Herbs/Greens
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Whereas the rice cooks, put together the daikon and herbs/greens. Deliver a medium saucepan of water to a boil. Peel 1½ inches daikon radish and minimize it lengthwise into quarters. Then, minimize crosswise into ⅛-inch (3-mm) quarter slices.
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When the water is boiling, add ¼ tsp Diamond Crystal kosher salt and the daikon.
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Blanch till tender, about 4–5 minutes. Scoop out the daikon with a skimmer or slotted spoon and switch it to a tray. Hold the water boiling for the following step.
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Minimize the 7 sorts of herbs/greens of your alternative crosswise in half, together with the tender stems. Add to the boiling water and blanch for 20–30 seconds.Nami’s Tip: Salt water retains the inexperienced coloration vibrant.
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Drain and instantly switch the greens to iced water. This helps preserve the colour vibrant and stops the cooking.
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Cool briefly, then squeeze out the water. Minimize crosswise into ½-inch (1.3-cm) items. You may want about 4 Tbsp of cooked and chopped herbs/greens. Nami’s Tip: Don‘t soak the greens in water too lengthy, or they may lose vitamins.
To Steam the Nanakusa Gayu
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After cooking the rice for half-hour (or 20–25 minutes for those who pre-soaked the rice), examine the consistency. It ought to be thick and soupy, however not pasty. Add water if it is too thick. Subsequent, season with ¼ tsp Diamond Crystal kosher salt to style.
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Add the greens and daikon and stir. Flip off the warmth and canopy tightly. Permit to relaxation and steam for 5 minutes.
To Use Cooked Rice (non-obligatory; 2 servings)
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Right here, I am going to present you how you can prepare dinner 2 servings with one bowl of cooked rice. Add 1 rice bowl cooked Japanese short-grain rice (1 cup, 150 g) and 2–3 rice bowls water (2–3 cups, 400–600 ml) to a donabe or heavy-bottomed pot. Right here, I used 3 rice bowls of water and 1 rice bowl of cooked rice to indicate a looser porridge consistency.
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Deliver it to a boil on medium warmth. As soon as boiling, stir the rice as soon as and cut back the warmth to low. Cowl the donabe with the lid barely ajar and prepare dinner for 10 minutes. Don’t open the lid or stir whereas cooking.
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After 10 minutes, examine the consistency. Add half the cooked daikon and 2 Tbsp blanched and chopped herbs/greens (see my earlier steps for how you can prepare dinner) or a half bundle (1 small packet) freeze-dried nanakusa. Combine gently.
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Prepare dinner till the greens are heat and add ¼ tsp Diamond Crystal kosher salt to style. As soon as the porridge reaches the consistency you want, serve it in particular person rice bowls. Take pleasure in!
Energy: 139kcal, Carbohydrates: 31g, Protein: 3g, Fats: 0.2g, Saturated Fats: 0.1g, Polyunsaturated Fats: 0.1g, Monounsaturated Fats: 0.1g, Sodium: 158mg, Potassium: 88mg, Fiber: 1g, Sugar: 1g, Vitamin A: 147IU, Vitamin C: 7mg, Calcium: 17mg, Iron: 2mg
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Editor’s Notice: The submit was initially revealed on January 5, 2017. It was up to date with new pictures and a revised recipe on February 19. It was republished with extra useful content material on January 2, 2026.
