- 1 umeboshi plum, rinsed and chopped, seed set aside
- 1 cup purified water
- ½ tsp. kuzu
- 2 to 3 drops tamari
Combine plum, water and kuzu in a small saucepan. Stir to dissolve kuzu. Reduce heat to medium, stirring occasionally. The liquid will turn translucent. Add tamari and remove from heat. Pour into cup. Drink warm and eat plum pieces.
Note: Umeboshi is a pickled ume, or Japanese plum.
Folklore: Umeboshi plums are one of the most important foods in Far Eastern medicine and macrobiotic health care. Traditionally, the umeboshi plum has been recommended in cases of food poisoning, water contamination, diarrhea or constipation, troubles with stomach secretion (too much or little acid), motion sickness, headaches, and chemotherapy ulcers.