Remove the pit from the umeboshi. Grate the ginger, then strain out the juice.
Put the umeboshi, soy sauce, and juice from the grated ginger In a blender or food processor, then process until smooth.
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.
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.
When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before).