A dish made with seven herbs (the seven herbs of spring), which are seri (Japanese parsley), nazuna (shepherd's purse), gogyo (Jersey cudweed), hakobe (common chickweed), hotoke no za (henbit), suzuna (turnip) and suzushiro (daikon), that are boiled, chopped and mixed into a rice kayu.
芹（セリ）、薺（ナズナ）、御形（ゴギョウ）、繁縷（ハコベ）、仏の座（ほとけのざ、コオニタビラコ）、菘（すずな、カブ）、蘿蔔（すずしろ、ダイコン）の7種類の野草（春の七草）茹でて刻み、米の粥に混ぜ込んだもの。