Seth K’s Umesho Bancha Tea
Seth Kirschner, who visits our store to represent many companies, among them one of our favorites, Eden Foods, said “When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously. The drink was water with Eden umeboshi plum and/or plum paste to taste, Eden tamari and/or Eden shoyu to taste, Eden kuzu root and fresh grated ginger. It’s the best and it really, truly works!
“Alternatively, I used to dine at a macrobiotic restaurant in Los Angeles, California, called Inaka where they prepared a traditional and authentic macrobiotic drink called Umesho Bancha Tea, which I make myself now. Try it, you’ll like it!”
Makes 1 serving. Feel free to double or triple or quadruple.
| 2/3 C Eden Bancha or Kukicha tea | ½ Eden umeboshi plum (Wu Mei) |
| ½ tsp Eden soy sauce | ¼ tsp ginger juice (Sheng Jiang) |
Make Bancha tea in a small pot and then combine with umeboshi plum. Bring to a boil and cook 5 minutes. Remove from heat. Stir in soy sauce and ginger juice. Serve hot.
Variation made with grated daikon radish: This variation is useful for gallstones or kidney stones. Make the recipe above and mix 1 C with 1 Tbsp grated daikon. For sharp pain, use 2 Tbsp grated daikon.