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finished Japanese Mounjaro detox drink in ceramic cup

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
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1 Servings
Calories 25 kcal

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.
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