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Japanese Mounjaro drink served in a traditional Japanese teacup with matcha, kombu, and ginger ingredients on a wooden table.

Japanese Mounjaro Recipe

Discover the refreshing, energizing benefits of the Japanese Mounjaro Recipe, made with matcha, kombu, and ginger for a natural detox and boost of energy!
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Beverage
Cuisine: Japanese
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp Matcha Powder Ceremonial-grade matcha
  • 2 inches Kombu (Kelp) Small piece of dried kombu
  • 1 inch Fresh Ginger Grated fresh ginger
  • 1 plum Umeboshi Plum Sour plum or umeboshi paste
  • 1 tsp Yuzu Peel Optional, for citrus flavor
  • 1 tsp Honey Optional, for sweetness

Equipment

  • Bamboo Whisk
  • Teacup

Method
 

  1. Steep the kombu in hot water (160°F) for about 5 minutes to infuse the minerals.
  2. Whisk the matcha powder with a splash of hot water to create a smooth, frothy mixture.
  3. Grate fresh ginger and add it to the matcha mixture along with the umeboshi plum and yuzu peel (if using).
  4. Add the kombu-infused water to the matcha mixture and stir gently. Sweeten with honey if desired.
  5. Serve the drink warm for a soothing experience or chill for a refreshing cold version.

Notes

This recipe is customizable. You can adjust the sweetness and try different types of matcha or seaweed if needed.