Macrobiotic Umesho Bancha Paste

1. 1

   Remove the pit from the umeboshi.

2. 2

   Grate the ginger, then strain out the juice.

3. 3

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

4. 4

   Store in a sterilized jar.

5. 5

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

6. 6

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

No additional tips available.