On January 7th, there is a tradition in Japan to eat a seven spring herbs rice porridge (七草がゆ). The seven herbs consist in fact in 5 sorts of greens an 2 sorts of little radishes. You don’t even have to worry gaｔhering the proper seven products they are sold as a set pretty much everywhere.

I particularly love these seven spring herbs, and because it’s a one-year chance I usually cook the traditional rice porridge or a variation.

This year I went for a very simple rice-omelette with seven spring herbs.

I just steamed for 1min the seven herbs on top of a juicy omelette and served with Japanese rice. Instead of the sauce for the rice-omelette, I’ve just added a bit of salt. Et voila!