7-Herb Congee (Nana-Kusa Gayu)/七草粥

Japanese Food

Today is January 7th. This is the day when we are supposed to have nanakusa gayu (7-herb congee). I wanted to make congee by using only the daikon leaves that were in the freezer, but my son insisted that we have traditional 7-herb congee. So, I had to go shopping to get a pack of seven herbs.
The seven herbs are:
Water dropwort (seri, Oenanthe javanica)
Shepherd’s purse (nazuna)
Cudweed (gogyō, Gnaphalium affine)
Chickweed (hakobera, Stellaria media)
Nipplewort (hotokenoza, Lapsana apogonoides)
Turnip (suzuna)
Daikon (suzushiro)
from here
Making congee from scratch (using uncooked rice) is rather cumbersome, so I usually make it from previously cooked rice.
Leftover congee:

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