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Japanese Mounjaro recipe savory matcha infusion with kombu and ginger in a ceramic bowl

Japanese Mounjaro Matcha Infusion with Kombu Ginger

Japanese Mounjaro Matcha Infusion with Kombu Ginger is a fresh, frothy matcha drink with savory depth, gentle spice, and a distinctive umami flavor. It is a quick infusion to make when you want a warm, calming beverage with a unique Japanese-inspired profile.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Beverage
Cuisine: Japanese
Calories: 20
Ingredients Method Notes

Ingredients
  

  • 10g kombu seaweed
  • 1 tsp matcha green tea powder
  • 250ml filtered water
  • Fresh ginger root, to taste
  • Umeboshi plum, to taste

Method
 

Preparation
  1. Measure the kombu seaweed, matcha powder, and filtered water before beginning.
  2. Heat the filtered water to 175°F / 80°C.
  3. Place the kombu in the warm water and allow it to infuse for a few minutes, then remove the kombu from the liquid.
Assembly
  1. Add the matcha powder to the kombu-infused water in a ceramic bowl.
  2. Whisk the matcha in a zigzag motion until the drink becomes smooth and frothy.
  3. Finely grate or thinly slice the fresh ginger root and stir it into the matcha infusion.
  4. Add umeboshi plum according to taste and mix well.
  5. Serve the Japanese Mounjaro matcha infusion immediately while the foam remains fresh.

Notes

Keep the water below boiling temperature to help prevent bitterness, and avoid leaving the kombu in the water for an extended time.