Kudzu Cream Beverage

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.

Posted on September 9, 2015 and filed under drinks.