Macrobiotic Umesho Bancha Paste
Macrobiotic Umesho Bancha Paste

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, macrobiotic umesho bancha paste. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Macrobiotic Umesho Bancha Paste is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Macrobiotic Umesho Bancha Paste is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have macrobiotic umesho bancha paste using 3 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Umesho Bancha Paste:
  1. Take 10 Umeboshi (without additives)
  2. Take 70 ml Pure soy sauce
  3. Take 1/2 tsp Juice from grated ginger
Instructions to make Macrobiotic Umesho Bancha Paste:
  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.

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