Pray for good health and good fortune with "Shichikusa porridge!

Tuesday, January 9, 2024

January 7 (Sunday) is the first Sekku of the New Year, "Jinjitsu-no-Sekku" (a festival to take care of people). It is also called "Shichikusa-no-Sekku" because people eat seven herbs to ward off evil spirits and wish for good health throughout the year.

Pick "young greens," a rejuvenating plant in early spring, and eat them hot to purge evil spirits and ward off all illnesses.

seven vernal flowers (Java water dropwort, shepherd's purse, Jersey cudweed, common chickweed, Japanese nipplewort, turnip, and daikon)

The seven spring flowers are Japanese parsley, green leaves, green leaves, green leaves, green leaves, green leaves, green leaves, green leaves, green leaves, green leaves, and green leaves.

seven vernal flowers (Java water dropwort, shepherd's purse, Jersey cudweed, common chickweed, Japanese nipplewort, turnip, and daikon)
seven vernal flowers (Java water dropwort, shepherd's purse, Jersey cudweed, common chickweed, Japanese nipplewort, turnip, and daikon)

Each of the seven herbs was used as a medicinal herb because of its nutritional benefits.

Feast of the Seven Herbs of Health (7th of January)

Feast of the Seven Herbs of Health (7th of January)
Feast of the Seven Herbs of Health (7th of January)

Seven herbs & Kuro Sengoku Soybeans & Minor grains

This year, in addition to the seven herbs, I made porridge with boiled black sengoku soybeans, 24 minor grains & 3 superfoods (teff, kaniwa, amaranth).

Nanakusa & Kuro Sengoku Soybeans & Minor grains
Nanakusa & Kuro Sengoku Soybeans & Minor grains

Pray for a year of good health!

Pray for a year of good health and good fortune with the seven herbs porridge!
Pray for a year of good health and good fortune with the seven herbs porridge!

We sincerely wish you a healthy and energetic year ahead by preparing and purifying your body with the seven herbs & minor grains of young vegetables with medicinal effects!

With endless love, gratitude and prayers for the great Year of the Dragon.
With endless love, gratitude and prayers for the great Year of the Dragon.

Recipes, dishes, serving style, and text by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)

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