Ume Sho Kuzu is a traditional Japanese drink made from just a handful of simple ingredients: kuzu, umeboshi (salted fermented plum), shoyu (naturally brewed soy sauce) and fresh ginger. Long valued in Japanese home kitchens and the macrobiotic tradition, this warming beverage is appreciated for its savoury, tangy flavour and comforting qualities.

Unlike many modern wellness drinks, Ume Sho Kuzu has been prepared for generations using whole, fermented ingredients that contribute layers of umami and natural complexity. Whether enjoyed on a chilly day, after a rich meal or simply when you’re seeking a warm, restorative drink, it’s a beautiful example of Japanese food culture at its simplest.

The secret lies in kuzu, a starch extracted from the root of the kudzu plant. When gently heated, it transforms into a silky, translucent drink that carries the distinctive salty-sour flavour of umeboshi and the deep umami notes of naturally brewed shoyu.

While Ume Sho Kuzu has traditionally been enjoyed as a comforting home tonic, scientific evidence supporting specific health claims remains limited. Think of it as a nourishing beverage to savour as part of a balanced diet, rather than a medicinal remedy.

Chef’s Tips

• Use authentic Japanese kuzu rather than supermarket thickening starch for the best texture.
• Choose naturally fermented umeboshi without artificial colourings or preservatives.
• Fresh ginger adds warmth and a bright, aromatic finish.
• Drink immediately while warm for the best flavour and texture.

Ume-sho-kuzu

Recipe by Samantha Gowing

• Total Time5 minutes
• YieldServes 1

This is one of the most widely recommended macrobiotic home remedies. It is made from kuzu, umeboshi (a pickled sour plum) and shoyu (natural soy sauce). You can also take this as a hangover remedy.

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Ingredients

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1 teaspoon kuzu starch 1 umeboshi plum or 1 teaspoon umeboshi paste Few drops fresh ginger juice Few drops shoyu (natural soy sauce)

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Instructions

1. Set aside the umeboshi, topped with 4 or 5 drops of shoyu.
2. In a small saucepan, bring slightly less than one cup of water to the boil over medium heat. Best to use non-metallic saucepan, such as ceramic, glass or enamel-coated.
3. Dissolve the kuzu in a bit of cold water, and pour into the hot water. Stir constantly to prevent lumps from forming.
4. As soon as the mixture changes colour, from chalky white to translucent, turn off the fire and remove from heat. This usually takes no more than 30 – 60 seconds.
5. Grate a small amount of fresh ginger and squeeze a few drops of ginger juice into the kuzu drink.
6. Pour over the umeboshi / shoyu and drink while hot.

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• Prep Time: 5 minutes
• Category: Tonics
• Cuisine: Food as Medicine