Old man mumble

　In the Okinawan dialect, deer imitations are called ``Shikamuduchi.'' It is said that this dish used deer meat in the past, but it is not certain. One theory is that the ingredients were similar to inamduchi (boar imitation), so it was called shikamuduchi to distinguish the dish. Of course, Shikamduchi also uses pork instead of venison.
Aside from the poop, the clear and light bonito-flavored Shibui soup is very delicious, and I think it's the perfect dish for summer in Okinawa. Depending on the region, it is served at celebrations and Obon festivals. It is a recommended dish not only for special occasions, but also for everyday meals if you can get your hands on it.

　Shibui (winter melon) is an important ingredient in Shikamduchi, and in Okinawa it is said that Shibui has a diuretic effect on the kidneys, constipation, and quenches thirst. In Chinese medicine, it is said to have a cooling effect on the body and relieve fever, and the seeds are called winter melon kernels and are used as a diuretic.
　Ingredients: pork belly, shibui (winter melon), dried shiitake mushrooms, kamaboko, fried tofu, pork stock, bonito stock, shiitake mushroom soup (optional). Cut the boiled pork belly, rehydrated dried shiitake mushrooms, drained fried tofu, kamaboko, and other ingredients into thin strips. Combine pork stock and bonito stock in a pot, heat, and when it comes to a boil, add all the ingredients and adjust the taste with salt and soy sauce. If you are concerned about pork fat, you can also make it delicious with less fatty red meat or loin meat. It is also a good idea to add shiitake mushroom juice to enhance the aroma and richness of the clear soup.
　The trick to cooking is to turn off the heat once you've finished cooking and let it cool. At that time, the stock will soak into the winter melon, so warm it up again just before eating. Shibui (winter melon) is full of flavor and is delicious and good for your health.