Shogayu (Japanese Ginger Tea) Recipe
Shogayu (Japanese Ginger Tea) is a traditional Japanese home remedy made to help soothe the body and relieve symptoms of the common cold. This warming, slightly spicy herbal tea is especially popular during the colder months, as it gently heats the body from the inside out.
What is Shogayu?
Shogayu is a traditional Japanese ginger tea commonly enjoyed as a natural home remedy for colds. This soothing, spicy herbal tea is known for its warming effect, making it especially popular during cold seasons.
Ginger has been used as a natural medicine for hundreds of years around the world. In the United States, it is widely known for helping relieve nausea, while in Japan, ginger has long been consumed in the form of Shogayu to help fight colds. The natural spiciness of ginger helps raise body temperature, which may support recovery when you are feeling under the weather.
Variations of Shogayu
There are many variations of Shogayu, as each household has its own method. All versions use fresh ginger root combined with a sweetener. In this recipe, honey is used, but sugar works just as well.
- Classic Shogayu – Made with fresh ginger, hot water, and sugar or honey. This is the most traditional and commonly enjoyed version in Japanese households.
- Citrus Shogayu – A splash of fresh lemon or yuzu juice adds a refreshing flavor and extra vitamin C.
- Thickened Shogayu – A small amount of starch is added to lightly thicken the tea, helping it stay warm longer and giving it a comforting texture. In this recipe, katakuriko (potato starch) is used, but cornstarch works just as well.
- Extra-Spicy Shogayu – Uses a larger amount of freshly grated ginger for a stronger heat and warming effect. You can adjust the amount of ginger depending on how hot you want it to be.
Short Video
This recipe was originally published in January 2015. The post was updated on January 26, 2026 with more useful content, new photos and a short video.
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Ingredients
- 2 tsp ginger root (grated)
- 1 1/2 cup water
- 3 Tbsp honey
Slurry
- 2 tsp Katakuriko (or cornstarch)
- 2 tsp water
Instructions
- In a pot, add water, grated ginger and honey, and put on medium heat until just before boiling.
- Mix Katakuriko and 2 tsp of water well in a small bowl. Add the slurry to the tea and stir well. Heat for a couple of minutes until it has thickened a little.
