A recipe from The Grain & Salt Society (winter 98/99)
- 1 cup cold water
- 1 rounded tsp crushed kudzu starch
- 1 umeboshi plum, pitted and minced, or 1 tsp umeboshi paste
- 1/4-1/2 tsp fresh ginger juice (finely grate ginger root and squeeze to extract juice)
- 1/2-1 tsp shoyu or soy sauce
In a small saucepan, thoroughly dissolve kudzu starch in water. Add umeboshi and bring to a simmer over medium heat, stirring frequently. When the mixture begins to bubble around the edges, stir continuously until kudzu thickens and becomes translucent. Gently simmer 1-2 minutes, then remove from heat. Add ginger and shoyu (if desired) to taste.