January 7–15: Winter in Tanabe—Memories of Seven-Herb Rice Porridge and “Houri”

In the Kumano and Tanabe regions, a custom has been preserved for the New Year that connects the seasons and the family through food. According to historical records, on the morning of January 7, people would cook “seven-herb rice porridge,” adding seven types of chopped wild herbs to plain rice porridge. However, it is said that it was not strictly necessary to include all seven varieties; having even just one, such as shepherd’s purse, was considered sufficient. Meanwhile, the simmered taro—an indispensable part of the New Year’s feast—was called “Houri.” In addition to being served on New Year’s Day, it was also offered to guests at the start of the year or distributed to relatives in some areas. Furthermore, records indicate that in places like Ukegawa in Motomiya Town, taro was displayed as one of the “three treasures” on the New Year’s altar and then simmered on the 15th to be eaten by the family. Seven-Herb Rice Porridge and “Houri” were not merely dishes; they represented the living culture of the Kinan region, where the passage of the New Year was marked through food. The culture of the Seven Herbs is still carried on in present-day Tanabe City. In 2025, an event was held at the Tanabe City Hometown Nature Park Center to make Seven Herbs Porridge, providing an opportunity to learn about the seven spring herbs firsthand. It was explained that the custom of eating the seven herbs dates back to the early Heian period, demonstrating how ancient annual traditions are connected to modern nature education.