Japanese Mounjaro Recipe: Natural Weight Loss Drink
A refreshing Japanese Mounjaro drink made with matcha, kombu, umeboshi, and fresh ginger—crafted to naturally boost energy and support gentle detoxification
Ingredients
- 1 teaspoon matcha powder good quality if possible
- 1 umeboshi plum or about 1 teaspoon umeboshi paste
- 1 slice fresh ginger finely grated
- 1 small piece dried kombu thumb-sized
- 8 ounces warm water around 160–170 °F
- Optional: splash of lemon juice or drizzle of honey
Instructions
- Grate the ginger, measure the matcha, and prepare the kombu.
- Heat water to 160–170 °F, not boiling.
- Steep the kombu in the warm water for 5 minutes.
- In a separate bowl, whisk the matcha powder with a splash of warm water until frothy.
- Remove kombu from the water.
- Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.
- Adjust flavor with lemon juice or honey if desired.
Notes
- For a refreshing summer version, chill and serve over ice.
- Customize with oat or coconut milk for a creamier twist.
- If you’re new to kelp, start with a smaller amount and increase to taste.
- Always consult your healthcare provider before using regularly if you have thyroid conditions.