Description
A warm, gut-friendly Japanese drink combining matcha, kombu, and umeboshi. Naturally supportive for digestion and Mounjaro-friendly weight loss.
Ingredients
- 1 teaspoon matcha powder (good quality if possible)
- 1 umeboshi plum (or about 1 teaspoon umeboshi paste)
- 1 slice fresh ginger, finely grated
- 1 small piece dried kombu (thumb-sized)
- 8 ounces warm water (around 160–170°F)
- Optional: splash of lemon juice or drizzle of honey
Instructions
- Grate the ginger, measure the matcha, and prepare the kombu.
- Heat water to 160–170°F, not boiling.
- Steep the kombu in the warm water for 5 minutes.
- In a separate bowl, whisk the matcha powder with a splash of warm water until frothy.
- Remove kombu from the water.
- Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.
- Adjust flavor with lemon juice or honey if desired.
Notes
Use filtered, non-boiling water to preserve matcha’s nutrients.
A bamboo whisk gives the best froth.
Optional lemon juice adds brightness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drink
- Method: Steeped
- Cuisine: Japanese