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Stay warm and healthy with Congee

On January 7th, there is a Japanese tradition to eat Nanakusa gayu, a rice porridge (congee) that is made with seven different kinds of young Japanese herbs. The purpose of this tradition is to give your stomach, which has been overworked during holidays, a chance to recover. It's also thought to cleanse your body and prepare it for the coming year. Though these herbs can be hard to come by in the US, you can still partake in the traditional dish by substituting with Western herbs such as chives, scallion or add turnip and daikon radish. Even the simplest okayu (congee) has the same comforting and healing effect on your stomach.

How to cook Okayu (congee) - 2 servings
1) Rinse 3/4 Cup of rice and transfer it to a pot. Pour 600ml (can be increased to 900ml) water and a pinch of salt into the pot.

2) Bring to a boil over medium-high heat. Once boiled, stir rice and water and reduce heat to low. Cook for 30-40 minutes with lid slightly askew to release some steam.