Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, macrobiotic umesho bancha paste. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Umesho Bancha Paste is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Macrobiotic Umesho Bancha Paste is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook macrobiotic umesho bancha paste using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Umesho Bancha Paste:
- Take 10 Umeboshi (without additives)
- Prepare 70 ml Pure soy sauce
- Prepare 1/2 tsp Juice from grated ginger
Instructions to make Macrobiotic Umesho Bancha Paste:
- Remove the pit from the umeboshi. Grate the ginger, then strain out the juice.
- Put the umeboshi, soy sauce, and juice from the grated ginger In a blender or food processor, then process until smooth.
- Store in a sterilized jar. When making umesho-bancha tea, dissolve 1-2 teaspoons in a cup of 150-200 ml of sannen-bancha tea.
- When experiencing stomach troubles, add a slurry made from kudzu (1 tablespoon kudzu powder dissolved in 1 tablespoon water), heat, then drink.
So that’s going to wrap it up for this exceptional food macrobiotic umesho bancha paste recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
