Sauces/ Healing recipes

Kuzu System Balancer

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Kuzu system balance: This is a macrobiotic aid to balance out the entire system and cure any gut bacteria imbalance. 

Kuzu: Is made from a root plant called Pueraria Lobata root originating in volcanic lands. You find them in most health stores as a rock starch in Europe, usually dissolved in cold water (appears like chalk). Kuzu system balancer has powerful benefits, containing soluble fiber, starch, minerals (zinc, selenium, manganese, germanium), flavonoids, and tannin. So when you feel physically imbalanced, this Kuzu System Balancer will help you recover instantly. One of the most exceptional roots for the digestive system, kidney, and heart.

Umeboshi is a plum-like fruit popular in Japan. It is dried and fermented with salt, water, and “shiso” leaves in barrels for 1 to 3 years, with a weight on top.. These fruits are sold as whole plum fruits or in the form of paste (umeboshi paste) and as even vinegar after the liquid is filtered from the fermentation process.

Umeboshi tastes acidic to the palate, and when ingested, citric acid turns alkaline to neutralize acid formation inside the system. Umeboshi aids digestion helps with maintenance of the intestinal mucosa, has antiseptic and antibacterial effects, and instantly improves muscle fatigue, especially for physically active persons.

Tamari: Also known as “soy sauce,” it is dark in color with a slightly nutty and robust salty flavor. It should not be overused as a condiment when cooking Due to its powerful contractive effect on tissues and organs (like salt). It is rich in minerals, vitamin B, and amino acids.

Kuzu system balance

By Dada Shivananda Serves: 2
Prep Time: 5 mins Cooking Time: 5 mins Total Time: 10 mins

In macrobiotic therapy, kuzu is primarily beneficial to calm diarrhea, vomiting, and gastric acidity, reducing inflammation of the intestines and other mucous membranes, and lower fever in flu states. It has an antioxidant and anti-inflammatory effect.


  • 1 tbsp kuzu powder
  • 1/2 cup water to dissolve kuzu powder
  • 1/2 teaspoon Umebhoshi paste
  • 1 tbsp soy sauce



Dissolve the kuzu powder thoroughly in water.


Place the pot over medium heat and keep stirring until the liquid slowly gets transparent and thick.


Add the umeboshi paste, and soya sauce and mix well.


Once all the mixture is thoroughly combined drink the concoction as warm as possible before going to bed.

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