Japanese Mounjaro Recipe
A revitalizing Japanese Mounjaro drink blending matcha, kombu, umeboshi, and fresh ginger for a natural energy boost and detox.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Drinks
Cuisine Japanese
Servings 1 Servings
Calories 25 kcal
- 1 teaspoon matcha powder (good quality if possible)
- 1 umeboshi plum (or about 1 teaspoon umeboshi paste)
- 1 slice fresh ginger, finely grated
- 1 small piece dried kombu (thumb-sized)
- 8 ounces warm water (around 160–170°F)
- Optional: splash of lemon juice or drizzle of honey
Grate the ginger, measure the matcha, and prep the kombu.
Heat the water until warm (not boiling) and steep the kombu in it for 5 minutes.
In a separate bowl, whisk the matcha with a splash of warm water until it gets frothy.
Remove the kombu from the steeping water.
Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.
Adjust flavor with lemon juice or honey, if you like.
- If umeboshi isn’t in your pantry, don’t panic — a pinch of sea salt and a squeeze of lemon make a great stand-in.
- Try a sprinkle of chia seeds or yuzu juice for an extra boost.
- Sensitive to caffeine? Cut the matcha by half.
- This drink’s great as part of a morning or mid-afternoon routine — especially if you’re trying to cut back on coffee.
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