Kuzu is a naturally gluten-free thickener, made from a wild mountain root vegetable found in Asia. Umeboshi plums are made from pickling Japanese fruits in salt. The fruit is actually more like an apricot than a plum.
1 tsp kuzu (or more if you prefer a thicker tea)
1 cup cold water (or prepared green or kukicha tea)
1/2 – 1 pitted umeboshi plum, chopped
Few drops of shoyu
1/2 – 1 tsp freshly grated ginger (optional)
- Mix a teaspoon (or more) of kuzu with a small amount of cold water to form a paste.
- Add a cup of water (or tea) to a small pan and begin heating. Add the kuzu paste and stir continuously until the mixture thickens.
- Once the mixture turns translucent and begins to simmer, turn off the heat and allow to cool a little.
- Put the chopped umeboshi plum flesh and grated ginger (if using) in to a cup and pour over the kuzu tea.
- Stir, adding a few drops of shoyu and drink warm.