For Rice Balls Homemade Umeboshi Kombu Tea

For Rice Balls Homemade Umeboshi Kombu Tea

No additives or preservatives. You can enjoy this anytime in rice balls, ochazuke, or just drink it as is. Good for replenishing your sodium during the summer.

Ingredients: Approximately 15 cups of konbu seaweed tea

Shio-kombu (I recommend the dried type)
40 g
1 teaspoon


1. Pit the umeboshi. Heat in a non-stick pan to evaporate the moisture. Chop finely.
2. Finely chop the shio-kombu (the photo shows it pre-cut).
3. Mix the chopped shio-kombu well with the other ingredients. I used a mill, but it's fine to just mix it all together.
4. It'll look something like this. Put a small amount in a tea cup, pour in boiling water, wait one minute and the delicious umeboshi kombu tea is done Store in a bottle or container.
5. Mix into rice for tasty rice balls.
6. I used Recipe ID: 1178727 to make the umeboshi.
7. If you have this on hand and suddenly need soup to go with a meal, you can easily make a clear soup just by adding chopped green onion or fu.

Story Behind this Recipe

I made this with homemade umeboshi for my husband, who had an upset stomach.