Ume-Sho-Kuzu

Please consult with a macrobiotic counselor for the use and frequency of those remedies.
1-1½ heaping tsps kuzu powder
½ to 1 umeboshi, pitted and finely chopped
Several drops of soy sauce
1 cup plus 2 Tbsp cold spring water

Dissolve the kuzu powder in 2 Tbsp of cold water.
Add this to a saucepan with the remainder of the spring water.
Bring the mixture to a boil; reduce the heat to a simmer.
Add the chopped umeboshi and its pit.
Stir constantly until the liquid becomes transparent and thick.

Sweet kuzu

Dissolve 1 tsp. Kuzu powder in a small amount of 1-cup spring water. Pour into a saucepan and add the remaining water. Heat over a medium flame, stirring continually. When kuzu thickens add sweetener and stir until bubbling. Drink hot.

Sweet Vegetable Drink

Please consult with a macrobiotic counselor for the use and frequency of those remedies.

½ cup onions
½ cup carrot
½ cup round, green cabbage
½ cup sweet winter squash
4-6 cups spring water

Finely chop all vegetables into small pieces.
Bring the water to a boil (use 2-4 times the amount of water to vegetables).
Add vegetables to the boiling water, leave the pot uncovered until it returns to a boil.
Cover the pot, reduce the flame to low and simmer 20 minutes.
Strain out the vegetables and discard them.
Drink the broth warm or hot.