Description
This homemade Japanese Mounjaro recipe blends traditional Japanese ingredients known for their metabolism-boosting, digestion-aiding, and appetite-controlling properties. Enjoy this warm, soothing drink first thing in the morning to support your weight loss journey naturally.
Ingredients
Scale
- 1 teaspoon ceremonial grade matcha powder
- 1 tablespoon raw apple cider vinegar (with “the mother”)
- ½ teaspoon freshly grated ginger
- ½ umeboshi plum (or 1 teaspoon umeboshi paste)
- 1 small strip kombu seaweed (soaked)
- 1 cup warm filtered water (160–175°F / 70–80°C)
- Optional: pinch of Himalayan or Japanese pink salt
- Optional: ½ teaspoon raw honey (for sweetness)
Instructions
- Soak Kombu: Place kombu strip in warm filtered water and let it soak for 5 minutes to release minerals.
- Remove Kombu: Take out kombu and discard or save for soup.
- Prepare Matcha: In a small bowl, whisk matcha powder with a splash of warm water until smooth and frothy.
- Combine Ingredients: Add matcha, grated ginger, umeboshi plum or paste, and apple cider vinegar to the kombu-infused water. Stir well.
- Add Optional Ingredients: Stir in pink salt and honey if using, adjusting sweetness to taste.
- Serve: Drink slowly on an empty stomach, ideally 20–30 minutes before breakfast.
Notes
- Use ceremonial grade matcha for best flavor and antioxidant content.
- Adjust ginger and umeboshi amounts for personal tolerance and taste.
- Use a straw to protect tooth enamel from acidity.
- Consult a healthcare provider if you have thyroid issues due to kombu’s iodine content.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (kombu soaking)
- Category: Drink
- Method: Soaking, whisking, stirring
- Cuisine: Japanese, wellness
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 25 kcal
- Sugar: 1.5 g (if honey added)
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 0.5 g
- Cholesterol: 0 g
Keywords: Japanese Mounjaro recipe