Every year on January 7th, households across Japan prepare a simple yet meaningful dish: a rice porridge called nanakusa-gayu, or “seven-herb porridge.” This seasonal custom, part of the Nanakusa-no-Sekku festival, celebrates health, longevity, and the arrival of spring through the gentle power of herbs. But where did this tradition come from, and what makes these seven herbs so special?
What Are the Seven Spring Herbs?
The nanakusa—or “seven spring herbs”—used in this dish are:
- Water dropwort (seri)
- Shepherd’s purse (nazuna)
- Cudweed (gogyo)
- Chickweed (hakobera)
- Nipplewort (hotokenoza)
- Turnip greens (suzuna)
- Daikon radish greens (suzushiro)
These herbs are typically chopped and mixed into a lightly salted rice porridge, providing a delicate, comforting meal that nourishes the body after the indulgences of the New Year holidays.
Each of the herbs carries its own symbolic meaning, often tied to vitality, recovery, or warding off illness. Combined, they represent a hopeful start to the year and a return to simpler, balanced eating.
Why Seven?
The number seven holds special significance in both Buddhism and East Asian cosmology. In Buddhism, it is associated with purification and blessings. Meanwhile, ancient Chinese traditions—particularly those recorded in The Book of Rites—describe a ritual meal of seven young greens eaten on the seventh day of the new year to dispel evil and welcome good health.
These ideas traveled to Japan, where they were gradually adapted into the uniquely Japanese form of nanakusa-gayu.
The Origins of Nanakusa-no-Sekku
The roots of this custom date back over a thousand years, to the Heian period (794–1185). Early Japanese court records mention herbal rituals held on the seventh day of the New Year, often involving prayers for longevity and seasonal transition.
According to some accounts, the Buddhist monk Ryōgen played a key role in formalizing the ritual of using seven specific herbs to promote health. However, the herbs used in Ryōgen’s time were not exactly the same as today’s list.
It wasn’t until the Edo period (1603–1868) that the current selection of herbs became standardized. The influential scholar and herbalist Kaibara Ekiken helped popularize the practice through his medical writings, especially his herbal guide Yamato Honzō. Thanks to him, the seven spring herbs became a culinary and cultural mainstay.
A Tradition That Nourishes Body and Soul
In today’s fast-paced world, the nanakusa tradition offers a moment to slow down and reconnect—with nature, with family, and with centuries of seasonal wisdom. Preparing and eating this humble porridge is more than a meal; it’s a ritual of gratitude, cleansing, and intention-setting for the year ahead.
Whether you’re in Japan or simply looking to bring a touch of tradition to your kitchen, nanakusa-gayu is a meaningful way to welcome the new year with warmth and balance.
