Ingredients
Scale
- 2–3 inch strip of dried kombu
- 1/2 tsp ceremonial grade matcha
- 1/2 umeboshi plum, pitted
- 1 thumbnail-sized piece of fresh ginger (grated)
- 1 cup warm water (not boiling)
- Optional: 1 tsp raw honey
- Optional: squeeze of fresh lemon or yuzu juice
- Optional: pinch of lemon zest
Instructions
- Place the kombu in a cup of warm (not boiling) water and let it steep for 10–15 minutes.
- In a separate bowl, whisk 1/2 tsp matcha with hot water (approx. 175°F) until frothy.
- In a mug, mash 1/2 umeboshi plum with grated ginger into a pulp.
- Strain out the kombu and pour the infused water into the mug.
- Add the whisked matcha to the mug and stir gently to combine.
- Optional: Add raw honey, lemon/yuzu juice, or lemon zest to customize the flavor.
- Sip warm and enjoy slowly as a wellness ritual.
Notes
Do not boil the kombu; soaking in warm water preserves its flavor and nutrients. Adjust umeboshi quantity based on taste preference — start with half a plum to avoid overpowering sourness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Detox Drink
- Method: No Cook
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg