how to make ume-sho-kuzu

This is one of the most widely recommended macrobiotic home remedies. It is made from kuzu, umeboshi, a pickled sour plum) and shoyu, a natural soy sauce. You can also take this as a hangover remedy.

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Ume-sho-kuzu


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  • Author: Samantha Gowing
  • Total Time: 5 minutes
  • Yield: Serves 1

Description

This is one of the most widely recommended macrobiotic home remedies. It is made from kuzu, umeboshi (a pickled sour plum) and shoyu (natural soy sauce). You can also take this as a hangover remedy.


Ingredients

Scale

1 teaspoon kuzu starch
1 umeboshi plum or 1 teaspoon umeboshi paste
Few drops fresh ginger juice
Few drops shoyu (natural soy sauce)


Instructions

  1. Set aside the umeboshi, topped with 4 or 5 drops of shoyu.
  2. 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.
  3. Dissolve the kuzu in a bit of cold water, and pour into the hot water. Stir constantly to prevent lumps from forming.
  4. As soon as the mixture changes colour, from chalky white to translucent, turn off the fire and remove from heat. This usually takes no more than 30 – 60 seconds.
  5. Grate a small amount of fresh ginger and squeeze a few drops of ginger juice into the kuzu drink.
  6. Pour over the umeboshi / shoyu and drink while hot.
  • Prep Time: 5 minutes
  • Category: Tonics
  • Cuisine: Food as Medicine

First published 4/8/2011

Well I’ll Be! Recipe & Remedies eBook

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