Ume-sho-kuzu is one of the most widely prescribed Japanese macrobiotic home remedies. It is made from kuzu, umeboshi, a pickled sour plum and shoyu. Kuzu is the root of a Japanese plant like arrowroot, which grows wild in mountainous regions.

This tonic helps to strengthen the blood, improve circulation, restore energy and promote good digestion.

Great for sore throats, coughs colds and itchy holes, it also supports most yin conditions and helps to balance yang excess such as hangovers.

1 teaspoon kuzu starch
1 umeboshi plum or 1 teaspoon umeboshi paste
1/2 teaspoon freshly grated ginger
few drops shoyu
1/2 lemon, juice only

  • In a small bowl, place the umeboshi plum and add 4 or 5 drops of shoyu – set aside
  • In a small saucepan, bring slightly less than one cup of water to the boil over medium heat. Best to use non-metallic saucepan, such as ceramic, glass or enamel-coated
  • Dissolve the kuzu in a bit of cold water and pour into the hot water. Whisk gently to prevent lumps from forming
  • As soon as the mixture changes colour – from chalky white to translucent –  about 1/2 to one minute, then remove from heat
  • Place the umeboshi/shoyu in a teapot together with a small amount of freshly grated ginger and a squeeze of lemon
  • Pour kuzu mix over the umeboshi / shoyu, strain and drink while hot
Serves 1
* Organic kuzu is a high quality ingredient that is an ideal thickening agent for soups and stews, in both sweet and savoury dishes. In Japan, kuzu has long been held in high regard for its ability to help alkaline the body.  I use this brand
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