Macrobiotic Umesho Bancha Paste

Macrobiotic Umesho Bancha Paste

This has an immediate effect on colds or fatigue!

Ingredients: 1 jar full

Umeboshi (without additives)
Pure soy sauce
70 ml
Juice from grated ginger
1/2 teaspoon


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.

Story Behind this Recipe

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.