• 1 heaped tsp kuzu
  •  4 tsp water to disolve kuzu
  • 1 half or 1 small umebushi plum chopped to a paste
  • 1 tsp ginger juice from grated ginger
  • 1 cup water


  1. Bring water to a boil.
  2. Dissolve kuzu in 4 tsp cold water
  3. Add ginger juice to water followed by umebushi paste
  4. Stir in disolved kuzu using a wisk
  5. When liquid starts to boil again and turns transparent it is ready, take of heat.