Nanakusa Gayu: The Seven-Herb Porridge of January

Learn why Japan eats seven-herb rice porridge on January 7, what the seven herbs are, and how to make or find a bowl of this gentle New Year dish.

Published October 17, 2026 at 10:40 PM JST | By Tokyo Paul

Quick answer: Nanakusa-gayu is a mild rice porridge made with seven spring herbs and traditionally eaten on January 7, a day called Jinjitsu. It is said to rest the stomach after New Year feasting and to wish for good health in the year ahead.

A Gentle Bowl After the Holiday Feast

By the first week of January, many Japanese households have enjoyed days of rich New Year food, from sweet black beans to chewy rice cakes. Then comes a quiet, pale green bowl of rice porridge studded with tender herbs. This is nanakusa-gayu, the "seven-herb porridge," traditionally eaten on the morning of January 7. It is a small ritual with a big message: slow down, eat simply and begin the year in good health.

The dish is easy to like. The porridge is soft and mild, lightly seasoned with salt, and the herbs add a fresh, slightly bitter note that feels like a promise of spring even in the cold season. Many families and restaurants serve it around this date. Supermarkets also sell ready-made herb packs, so even city dwellers can take part.

This guide explains where the tradition comes from, what each of the seven herbs is, and how to enjoy the dish at home or while traveling.

Where the Tradition Comes From

January 7 is called Jinjitsu, "the day of people," and it is one of the five sekku, the seasonal festival days of the old calendar. The custom of eating a hot dish of vegetables on this day came from China, where early records describe a soup eaten in the first lunar month for long life and good health. In Japan, the idea blended with local traditions of gathering young shoots in early spring, and the dish became a rice porridge. The Edo-period government later established the five sekku as official observances, and the custom spread widely.

There is also a practical charm in the timing. The porridge is often described as giving a rest to a stomach that has been busy with festive meals. Fresh greens, meanwhile, were rare in the middle of winter in old Japan, so the first herbs of the year were precious. Eating them was a way to welcome the energy of spring.

In some regions, people still follow old rituals while preparing the herbs. On the morning of January 7, or the night before, the herbs may be placed on a cutting board along with a wooden pestle or rice scoop, and a verse is chanted while they are chopped. The words vary from place to place, which is part of the charm.

The porridge also fits neatly into the wider rhythm of the New Year. Earlier in the holiday, families eat rice cakes in ozoni soup, display kagami mochi stacks topped with a tangerine, and make the first shrine visit of the year, known as hatsumode. By January 7, those rich foods give way to something lighter. Then, around January 15, the Little New Year brings azuki bean porridge, so the month is dotted with gentle, comforting bowls.

Meet the Seven Herbs

The traditional seven herbs are all spring plants, and each has a poetic name. Seri is Japanese parsley, long valued for its fresh aroma and said to help digestion. Nazuna is shepherd's purse, and gogyo is a cudweed that has traditionally been linked with soothing coughs and colds. Hakobera is chickweed, a gentle green that was grown as a vegetable since the Heian period.

Hotokenoza, sometimes called nipplewort, is a small plant whose name means "the Buddha's seat" because of the way its leaves spread out in a rosette. Suzuna is the turnip and suzushiro is the daikon radish, both of which are used for their roots and leaves. These last two are easy to find at any greengrocer, and cooks can use both the leafy tops and the roots, which makes the dish thrifty as well as symbolic. Together, the seven plants give the porridge a pale green color and a clean, fresh scent that is surprisingly different from the heavy flavors of the holiday table.

Health claims attached to each herb are traditional beliefs rather than medical advice. What matters in practice is the mix of fresh, slightly bitter flavors and the sense of seasonal renewal. Local areas sometimes replace herbs with whatever is available, so you may find variations depending on where you are.

How to Make Nanakusa-gayu at Home

Making the dish is simple. Rinse short-grain rice and simmer it with plenty of water until it becomes soft porridge. Meanwhile, wash the herbs, trim them and chop them finely, then blanch them briefly so they stay bright. Stir the herbs into the hot porridge near the end, season with a pinch of salt and serve right away.

Many people buy a seven-herb set from a supermarket in early January. These packs are convenient, and they take the guesswork out of choosing the right plants. Some households add a small piece of toasted rice cake for a bit of chewiness, though the plain version is the classic. Serve it in a deep bowl and enjoy it warm.

A word of caution about wild foraging: some wild plants closely resemble edible herbs, and certain look-alikes of Japanese parsley are toxic. Unless you are guided by a real expert, it is best to buy your herbs from a shop. Safe, simple and traditional is a perfect combination here.

Enjoying the Tradition While in Japan

Visitors in Japan in early January can often find nanakusa-gayu at supermarkets, department store food halls and traditional restaurants. Some shrines, temples and local communities may also offer a bowl around this date. Availability varies, so ask at your accommodation or check local event listings. A bowl is usually inexpensive and often served in a quiet, simple setting.

If you are staying somewhere with a kitchen, try making a small batch yourself. Buying a herb set from a supermarket is a fun cultural experience in itself, and reading the packaging is a good way to practice a few Japanese words. Stock can run low as January 7 approaches, so it pays to shop early.

The dish pairs well with simple pickles and green tea. It is a calm contrast to the brightly colored foods of the New Year period, and many people find it very comforting.

Quick Takeaways for the Curious Cook

Nanakusa-gayu is a mild rice porridge eaten on January 7 to rest the stomach and welcome spring. Its seven herbs are seri, nazuna, gogyo, hakobera, hotokenoza, suzuna and suzushiro. You can buy a ready-made set in January, and the porridge is quick to cook. Leave wild foraging to the experts.

It is a lovely way to begin the year with a little mindfulness. A warm bowl, a quiet morning and good wishes for the months ahead are all it takes.

Frequently Asked Questions

What are the seven herbs in nanakusa-gayu?

The traditional herbs are seri (Japanese parsley), nazuna (shepherd's purse), gogyo (cudweed), hakobera (chickweed), hotokenoza (nipplewort), suzuna (turnip) and suzushiro (daikon radish). Local areas sometimes substitute herbs, and supermarkets sell ready-made sets in early January.

Why do Japanese people eat seven-herb porridge on January 7?

January 7 is Jinjitsu, one of the five seasonal festival days. The custom came from China and became a rice porridge in Japan. It is often described as a gentle meal that rests the stomach after rich New Year foods and welcomes the energy of spring.

Is it safe to pick the seven herbs in the wild?

It is better to buy them. Some wild plants closely resemble the edible herbs, and certain look-alikes of Japanese parsley are toxic. Supermarkets in Japan sell sets of the seven herbs around January 7, which is the simple and safe way to enjoy the dish.

Keep Exploring

More guides from Tokyo Paul: Dondo-yaki: Japan's New Year Bonfires, Omizutori: Todaiji's Spring Fire Ritual and Hadaka Matsuri: Japan's Winter Purification Festivals.