Japanese Mounjaro Recipe

Japanese Mounjaro Recipe

Being healthy should be a priority for all of us. So here is a great Japanese drink for you to drink, without feeling guilty! Matcha, kombu, umeboshi, and ginger—all of which are used in Japanese traditional medicine to soothe the stomach and encourage balance—combine to create this calming Japanese Mounjaro Elixir. It's a mild, earthy, savory-sour tonic with a rich umami flavor. Perfect for a leisurely sip on cool mornings or when you're feeling detoxified after eating.

Ingredients

• 1 teaspoon matcha powder
• 1 umeboshi plum (or 1 tsp umeboshi paste)
• 1 thin slice of fresh ginger, finely grated
• 1 small piece dried kombu (thumb-sized)
• 8 ounces warm water (160–170°F / ~70°C)
• Splash of lemon juice or drizzle of honey (Optional)

Directions

1. Prepare the kombu, measure your matcha, and grate the ginger.
2. Just before boiling, raise the water's temperature to 160–170°F.
3. To infuse, steep kombu in warm water for five minutes.
4. Whisk the matcha and a little warm water in a different bowl until foamy.
5. Take the kombu out of the water.
6. Add the frothed matcha, grated ginger, and umeboshi to the infused kombu water and stir.
7. If desired, add a little honey or lemon juice to adjust the flavor.