This is an ancient Japanese remedy for quickly alkalizing the blood and is useful for all sorts of conditions: Feel a cold or flu coming on? Drink a cup of this. It makes a great hangover remedy too. As odd as this drink is for us Westerners, it works well for upset tummies, hangovers, colds and more.
* 1 teaspoon Kudzu
* 1 cup cold water
* 1 teaspoon Umeboshi paste
* Shoyu (or tamari soy sauce)
* ¼ cup grated diakon radish
* ½ to 1 teaspoon Ginger Juice (to make juice just grate a little on a fine grater. Take the gratings in your fingers and squeeze out a few drops of juice.)
Simply dissolve 1 heaping teaspoon of kudzu in 1 cup cold water in a small saucepan. It will be easier if you dissolve it in some of the water and then add the rest. Then add the ume paste. Stir over medium heat until the liquid becomes more clear in color and it is okay if it comes to a boil. Add maybe 1/2 teaspoon of shoyu (or tamari soy sauce) and then turn off the heat. Add ginger juice and grated daikon and stir well. Drink hot.
I have a question about the Kudzu. I live in Atlanta, GA where the Japanese gave Kudzu to GA to help with erosion of the roads so it grows like a weed here in the summer months. Not sure where you get it but what is your suggestion on using the natural growing source that we have here?
But what does it taste like? I was thinking of Umeboshi as a staple because of the pH but if it doesn’t taste good, no matter how small the dose, I know none of us will partake of it.