This traditional Japanese tonic has a history going back centuries.

Ingredients

• 1 cup kukicha tea
• 1 large or 1 small Mitoku Umeboshi, pitted and shredded
• A few drops Mitoku Organic Shoyu Soy Sauce (to taste)
• A few drops fresh ginger juice

Preparation method

1. Bring kukicha tea to a boil. Remove from heat.
2. Remove pit of umeboshi and shred into paste form.
3. Add the umeboshi, shoyu, and ginger juice to the kukicha.
4. Let steep 1-2 minutes before drinking

Recipes by John & Jan Belleme