In Japan, we eat Nanakusagayu (seven herb rice porridge) in the morning of January 7th to invite good luck and logevity for the new year. It was first introduced by China and became popular in Japan in the Edo era. As someone who has the experiences of living both in Japan and China, in the present time, it seems that this custom is practiced here in Japan. In addition, this dish is believed to help recuperate the stomach that has been overwhelmed with all the feasts during the holiday season.
Here is a very standard recipe!
-The Seven Herbs (water dropwort, shepherd's purse, cudweed, chickweed, henbit, turnip, daikon radish)
-Two cups of rice (*One Cup=200ml)
-Seven cups of water
-Two pinches of salt
-One to two tea spoon/s of soy sauce
-Some mochi (optional)
1. Rinse the herbs with water, put them in a pot of boiling water (with some salt in) just for few seconds. Rinse with cold water and cut in small pieces.
2. Put the rinsed rice and the seven cups of water in a pot, bring to boil, then put on low heat for 30-40 minutes.
3. Put the herbs, two pinches of salt, two tea spoons of soy sauce, and mochi in the pot.
4. When the herbs become tender, turn off the heat and serve in a bowl.
You could also cook it with cooked rice by adding some water. I used pressure cooker so it took me about 15 minutes to complete cooking.
May you and your loved ones live 2016 in optimal health and countless blessings! x