Japanese Mounjaro Recipe with Matcha, Kombu & Umeboshi
Japanese Mounjaro is a traditional wellness tonic rooted in Japanese healing practices. This low-calorie drink blends matcha, kombu seaweed, umeboshi plum, and ginger to support digestion, boost metabolism, and promote natural energy. It’s ideal for those seeking a clean, functional beverage that aligns with holistic health and mindful eating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: 1 serving
- Method: Whisked tea
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
1 tsp matcha powder (ceremonial or culinary grade)
1 small strip of dried kombu (about 2 inches)
1 umeboshi plum or 1 tsp umeboshi paste
1 tsp grated fresh ginger
1½ cups hot water (160–170°F / 70–80°C)
Instructions
Soak the Kombu : Place the kombu in a cup or mug and pour the warm water over it. Let it soak for 5–10 minutes.
Add Ginger : Remove the kombu and add freshly grated ginger to the water.
Whisk the Matcha : Sift in the matcha powder and whisk using a bamboo whisk or spoon until frothy.
Stir in Umeboshi : Add the umeboshi plum (mashed) or umeboshi paste and stir well.
Adjust Flavor : Add lemon juice or sweetener if desired.
Serve : Enjoy warm, or chill over ice for a refreshing cold version.
Notes
For best results , use a bamboo whisk to create a smooth, frothy texture.
Avoid boiling water to preserve matcha’s nutrients and delicate flavor.
Prep the kombu-ginger base ahead of time and store in the fridge for up to 3 days—just add matcha and umeboshi when ready to enjoy.
To make it vegan, use maple syrup instead of honey