Japanese Mounjaro Recipe
A revitalizing Japanese Mounjaro drink blending matcha, kombu, umeboshi, and fresh ginger for a natural energy boost and detox.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.