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.
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.