kudzu-yu (thing)

A traditional medicinal Japanese beverage, also known as kudzu cream. Recommended whenever you feel peckish, hung over, migrainish, low-blood-sugared, over-sugared, over-caffeinated, over-acidic, gassy, feverish, or nauseated. I call it my Magic Potion, and have used it to impress many a friend who complained of “just not feeling right.”

Ingredients:

• Kudzu root starch. Also spelled kuzu. Can be bought at your health food store, packaged or bulk.
• Powdered or fresh ginger, grated (or juiced if you prefer)
• Umeboshi, preferably in paste form; if you use the plums, chop finely or use a blender
• Sea salt (optional)
• Water

Directions:

• Whisk a tablespoon or two of kudzu with a mugful of cold water in a small pan. (Don’t add kudzu to warm or hot water, or you’ll produce kudzu dumplings, and you’ll need to start over.)
• Heat the water while you add the ginger (about a teaspoon) and the umeboshi (about a tablespoon or two). Add a pinch of salt if desired.
• Whisk vigorously and heat to a gentle boil. The mixture should become less cloudy and somewhat gelatinous.
• Adjust the ginger, ume and salt to taste.

Pour into a mug and sip. Healthful! Delicious! Tonic! Invigorating! Repeat often.