Macrobiotic Nanakusa Brown Rice Porridge

Macrobiotic Nanakusa Brown Rice Porridge

This porridge is made using specially packaged nanakusa herbs.

Ingredients: 3-4 servings

Nanakusa set (Japanese parsley, shepherd's purse, Jersey cudweed, chickweed, Japanese nipplewort, turnip, and daikon radish)
1 pack
Brown rice
Raw rice: 1 rice cooker cup (180 ml)
Camargue red rice (if available)
2 tablespoons
4 cups (800 ml)
1 teaspoon
1 per serving


1. Rinse the brown rice. Add the water, red rice, and 1/2 teaspoon of salt to a pressure cooker and heat.
2. Once it starts steaming, let it cook for 23 minutes, then stop the heat. Then let it sit to allow the steam to release naturally.
3. Add the minced nanakusa, bring to a boil, and it's complete. Season with salt. Serve together with an umbeboshi (salt-cured plum).
4. My 2009 version is made with brown rice, mugwort, and mochi. I ended up eating too much.

Story Behind this Recipe

I mixed red rice into the brown rice, which makes it slightly pink and perhaps a little auspicious looking?