Porridge, or Okayu (お粥) in Japanese, is rice cooked in broth or liquid until it becomes very soft, resulting in either a thin or thick soup-like consistency. Much like chicken soup in American culture, Okayu is traditionally served in Japan to people who are unwell or have little appetite, as it is a delicate and soothing meal that’s both nourishing and easy to digest.
Azuki Gayu (あずき粥), red bean porridge, is a delightful blend of simmered Azuki beans and rice. Unlike ordinary white porridge, it takes on a red hue, and this color has been recognized for its mystical power. It has been used to ward off disasters during house moving or embarking on a journey. Moreover, it holds a special place as a culinary treasure for festive occasions, shrine festivals, and annual events, with a prominent role during Little New Year (January 15th).
Okayu is Japanese rice porridge. It is often eaten when people are not feeling well. It has a very mild taste and it’s easy to digest, making it a perfect food when you don’t have much of an appetite. Okayu is also eaten for breakfast sometimes. For example, some hotel restaurants there serve Okayu in a breakfast buffet.