A picture of Macrobiotic Umesho Bancha Paste.

Macrobiotic Umesho Bancha Paste

cookpad.japan @cookpad_jp

This is a standard macrobiotic recipe. They also sell umesho-bancha paste at natural food shops, but it's easy for those who make their own umeboshi. For soy sauce, I recommend using traditionally manufactured pure soy sauce, which have live enzymes, and not popular brand name ones.

When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before). Recipe by Ruruko

This is a standard macrobiotic recipe. They also sell umesho-bancha paste at natural food shops, but it's easy for those who make their own umeboshi. For soy sauce, I recommend using traditionally manufactured pure soy sauce, which have live enzymes, and not popular brand name ones.

When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before). Recipe by Ruruko

Macrobiotic Umesho Bancha Paste

cookpad.japan @cookpad_jp

This is a standard macrobiotic recipe. They also sell umesho-bancha paste at natural food shops, but it's easy for those who make their own umeboshi. For soy sauce, I recommend using traditionally manufactured pure soy sauce, which have live enzymes, and not popular brand name ones.

When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before). Recipe by Ruruko

This is a standard macrobiotic recipe. They also sell umesho-bancha paste at natural food shops, but it's easy for those who make their own umeboshi. For soy sauce, I recommend using traditionally manufactured pure soy sauce, which have live enzymes, and not popular brand name ones.

When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before). Recipe by Ruruko

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Ingredients

1 serving

10Umeboshi (without additives)
70 mlPure soy sauce
1/2 tspJuice from grated ginger

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Steps

1

Remove the pit from the umeboshi. Grate the ginger, then strain out the juice.
2

Put the umeboshi, soy sauce, and juice from the grated ginger In a blender or food processor, then process until smooth.
3

Store in a sterilized jar. When making umesho-bancha tea, dissolve 1-2 teaspoons in a cup of 150-200 ml of sannen-bancha tea.
4

When experiencing stomach troubles, add a slurry made from kudzu (1 tablespoon kudzu powder dissolved in 1 tablespoon water), heat, then drink.

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cookpad.japan @cookpad_jp

on February 28, 2014 04:30

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