A Reimagined Seven-Herb Porridge.

After the season’s holiday indulgence, it’s time to reset and nourish your body with our vegan Nanakusa Gayu, a traditional Japanese New Year dish. Translating to “seven herb porridge,” this recipe is light, nourishing, and rooted in tradition, making it the perfect way to start your year with balance and intention. Traditionally made with wild Japanese herbs, this version features accessible ingredients you can find in most supermarkets, perfect for kitchens around the world.

Traditionally enjoyed as a detox dish after the festive New Year, this comforting porridge is also a wholesome meal for any time of the year, especially during the cold winter months when your body craves warmth and nourishment.

Traditionally, these are the seven herbs and vegetables used: 

• Seri (Watercress)
• Suzuna (Turnip)
• Suzushiro (Daikon)
• Nazuna (Shepherd’s Purse)
• Hakobera (Chickweed)
• Hotoke Gusa (Cotton Sow Thistle)

These vegetables might be difficult to find outside of Japan so hopefully our version makes it easy for you to make this at home with most  of them easily accessible at a local farmers market.

Nanakusa Gayu,  A Reimagined Seven-Herb Porridge Recipe 

Porridge Ingredients

• 1/2 cup white rice (washed and soaked for 30 minutes)
• 4 cups kombu dashi (or vegetable broth for extra umami)

Vegetables & Herbs Ingredients

• 1 cup watercress (or substitute with spinach)
• 1 small turnip, peeled and finely chopped
• 1/2 daikon radish, peeled and thinly sliced
• 1/2 cup fresh parsley leaves (substitute for shepherd’s purse)
• 1/2 cup baby kale
• 1/2 cup mache greens (or chickweed, if available)

Seasoning Ingredients

• Salt, to taste
• A drizzle of sesame oil (optional)

Steps

1. Firstly we prepare the rice. Wash the rice thoroughly until the water runs clear. Soak it in water for 30 minutes, then drain.

2. We then cook the porridge base. In a pot, bring 4 cups of kombu dashi (or vegetable broth) to a gentle boil. Add the soaked rice, daikon radish and turnip to the pot, reduce the heat to low, and simmer. Stir occasionally to prevent sticking, cooking until the rice is soft and the porridge reaches a creamy consistency (about 30-40 minutes).

3. While the porridge is cooking, wash and prepare the vegetables and herbs. Wash and roughly chop the watercress, parsley, kale, and mache greens.

4. Once the porridge is creamy, add the chopped turnip and daikon to the pot. Let them simmer for 5-7 minutes until tender, stirring occasionally.  Stir in the watercress, parsley, kale, and mache greens. Cook for another 2-3 minutes, just until the greens are wilted and vibrant. Add salt to taste.

5. For a touch of richness when serving, drizzle a small amount of sesame oil on top. This is optional but adds a really nice touch to the dish. Eat immediately and enjoy this comforting, cleansing dish to start your year with intention and balance.