Nanakusagayu

Suzuna/Kabu	Radish/清白Suzushiro(other name of daikon大根)	Japanese parsley/芹Seri
Hotokenoza/Tabirako田平子	Gogyo/Hahakogusa	Hakobera
	1 * Wash harbs * Immerse them in boiling water 3-5 seconds. * Chop them finely 2 * Wash rice and drain off it with the strainer . approx. 30 min. * Put rice in a pan (rice : water = 1 : 5-7) * Cook it over heat 3 * After it boils, simmer over low heat approx . 30-40 min. (Don't stir it up) 4 * when rice become softer, . season it with salt. * Add the harbs and cook until all of them . become tender..
Nazuna/Penpengusa