What ingredients are in Japanese Mounjaro?

You’ll combine matcha, grated ginger, kombu, and umeboshi with gently warmed water, and if you like, finish it with a hint of lemon or honey.

Can this drink support digestion or weight management?

Absolutely. Umeboshi and kombu are traditionally used to promote digestion, while matcha may give your metabolism a gentle lift.

How often can I drink it?

1 -2 servings per day is safe for most people, especially in the morning or after meals.

Is it compatible with medications?

Consult your doctor, especially if you have thyroid concerns or take iodine-sensitive medication.

What’s the best way to store it?

You can prepare the kombu-infused water in advance, but it’s best to mix in the matcha and other fresh elements right before drinking for peak flavor and potency.

Japanese Mounjaro Recipe That Transforms Detox Naturally

Name: Japanese Mounjaro detox drink recipe
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Cuisine: Japanese
Ingredients: 1 teaspoon matcha powder (ceremonial grade if possible); 1 umeboshi plum or 1 teaspoon umeboshi paste; 1 slice fresh ginger, finely grated; 1 small piece dried kombu (thumb-sized); 8 ounces warm water (about 160–170°F); Optional: splash of lemon juice or drizzle of honey, to taste

Description

This Japanese Mounjaro Detox Drink is a naturally energizing and digestion-friendly tonic made with matcha, umeboshi plum, kombu, and fresh ginger. Inspired by traditional Japanese wellness rituals, this warm and frothy beverage supports your metabolism and gut health in just minutes. A quick, earthy, and deeply soothing drink with functional benefits and a cultural touch.

Ingredients

1 teaspoon matcha powder (ceremonial grade if possible)
1 umeboshi plum or 1 teaspoon umeboshi paste
1 slice fresh ginger, finely grated
1 small piece dried kombu (thumb-sized)
8 ounces warm water (about 160–170°F)
Optional: splash of lemon juice or drizzle of honey, to taste

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Instructions

Grate the ginger finely and set aside.
Prepare the kombu and matcha.
Heat the water gently to 160–170°F (not boiling).
Place the kombu in the warm water and let it steep for 5 minutes.
Meanwhile, in a small bowl, whisk the matcha with a splash of warm water until frothy.
Remove the kombu from the water.
Stir in the umeboshi (or paste), grated ginger, and frothed matcha into the infused water.
Add lemon juice or honey to adjust flavor as desired.
Serve warm.

Notes

Substitution Tip: If you don’t have umeboshi, use a pinch of sea salt and a squeeze of lemon.
Flavor Boosts: Add chia seeds, yuzu juice, or reduce matcha to ½ tsp for a lighter version.
Reuse Kombu: The same piece of kombu can be used for a second infusion.
Storage Tip: Kombu water can be prepared ahead and stored up to 48 hours in the fridge—add matcha fresh before serving.

Prep Time: 2 minutes
Cook Time: 5 minutes
Category: Beverage
Method: Infused & Whisked
Cuisine: Japanese