〜Long tradition 七種粥〜

Following the very old custom, today, January 7th, I cooked rice porridge with seven kinds of herbs of spring time.  As many of you may know, one of the herbs is Japanese parsley that appears in the article I posted yesterday.  When cooking the porridge, I used packed herbs I bought at a nearby grocery store and some long-forgotten sticky rice for pounding “mochi”, which fortunately caused no problems.




Sat at the table alone/

To celebrate the New Year/

With porridge with seven herbs/

Translation and calligraphy by Chio


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