# Inamudouchi ｜ Our Regional Cuisines

**Cuisine Name**: Inamudouchi

**Region**: Our Regional Cuisines

## Main Lore Areas
All over the prefecture

## Main Ingredients Used
Three slices of pork

## History, Origin, and Related Events
In Okinawa Prefecture, "ina" means "wild boar" and "muduchi" means "imitation"; the local dish "inamuduchi" means "imitation wild boar. The local dish "inamduchi" means "wild boar meat" and is also called "inamuruchi. In the past, wild boar meat was used to make the soup, but since wild boar meat became hard to find, pork was used to make the soup, hence the name. Ingredients such as konnyaku and kamaboko are added and flavored with sweet soybean paste, resulting in a thick and filling dish. The appeal of this dish is its rich flavor, which is infused with the goodness of the ingredients. The key point is the use of castella fish paste, which is unique to Okinawa. It is made by adding a large amount of fish paste and steaming and deep frying it, and is an indispensable item for ceremonial meals as a luxury ingredient. As is evident from the use of this ingredient, "inamduchi" is a dish eaten for celebrations. It is also one of the celebratory dishes served in the first course of the five-tiered "otoribei," an offering dish that is a continuation of the Ryukyu Dynasty. A similar dish is "Shikamuduchi," which is prepared as a clear soup.

## Opportunities and Times of Eating Habits
It is mainly eaten during the cold season, and is served on "festive occasions" such as Chinese New Year celebrations, graduation ceremonies, entrance ceremonies, and coming-of-age ceremonies.

## How to Eat
Boil whole pork tripe and cut into strips. Soak dried shiitake mushrooms in water and cut into strips along with konnyaku, deep-fried tofu and castella fish paste. Put all ingredients except kamaboko into the soup of pork and bonito stock and bring to a boil in a pot. The amount of salt varies depending on the sweet soybean paste used, so it is best to taste and adjust accordingly. In the cold season, the thicker the miso is, the harder it is for heat to escape, so it is more warming and tasty.

## Efforts for Preservation and Succession
(Outline of those who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. Retort pouch products can also be purchased at supermarkets. It is also served in school lunches at entrance ceremonies, graduation ceremonies, and foundation anniversaries.

## Ingredients
- Pork tripe: 200g
- Sponge cake fish cake: 40g
- Dried shiitake mushroom: 2 pieces
- konnyaku: 40g
- Pork broth: 2 cups
- Bonito stock: 2 cups
- sweet miso: approx. 100g

## Recipe
1. 1. Boil whole pork tripe, cut into strips about 1 cm wide and 4 cm long, sprinkle with salt, and let sit for a while.
2. 2. Quickly boil the pork chops in boiling water and rinse them well.
3. 3. Cut all ingredients into strips and boil konnyaku quickly.
4. 4. Combine pork stock and bonito stock in a pot and bring to a boil, then add all ingredients except kasutera kamaboko and dissolve sweet soybean paste.
5. 5. Simmer over medium heat for about 15 minutes, and when the ingredients are well seasoned and the sauce has thickened slightly, add castella fish paste and finish.

## Provider Information
provider : Ryukyu cuisine researcher Tomoko Anji

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