Macrobiotic Umesho Bancha Paste

Directions

1. 1
   Remove the pit from the umeboshi.
2. 2
   Grate the ginger, then strain out the juice.
3. 3
   Put the umeboshi, soy sauce, and juice from the grated ginger In a blender or food processor, then process until smooth.
4. 4
   Store in a sterilized jar.
5. 5
   When making umesho-bancha tea, dissolve 1-2 teaspoons in a cup of 150-200 ml of sannen-bancha tea.
6. 6
   When experiencing stomach troubles, add a slurry made from kudzu (1 tablespoon kudzu powder dissolved in 1 tablespoon water), heat, then drink.