Umeboshi Tea

Prep Time


Cooking Time

Less than 10 mins


1 cup



Cooking with

This traditional Japanese tonic has a history going back centuries.


  • 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

Recipe by John & Jan Belleme