Old man mumble

　It is said that a long time ago, people substituted pork for wild boar dishes, which is why it came to be called inamduchi (boar imitation). It is also called ``Inamurchi'' depending on the region.
　This is an Okinawan-style pork soup made with sweet white miso, and is a dish served at New Year's Day and other celebratory occasions. Of course, I also cook on normal days. It's my favorite dish.

　The ingredients are boiled and drained pork belly, kamaboko (castella kamaboko is better), dried shiitake mushrooms, fried tofu (or thick-fried tofu), and konnyaku, all of which are cut into strips. Combine the pork/bonito stock, the shiitake mushroom stock, and dissolve the white miso. Add all the ingredients to it and bring to a boil.

　Konnyaku is one of the ingredients used in inamduchi, and it is said that wheat gluten was used in the past. Adding flower gluten to the decoration will make it even more luxurious. Inamduchi soup and wheat gluten are also nicknamed delicious.
The picture uses kamaboko, but castella kamaboko is even more delicious. I didn't have any konjac on hand today, and I didn't have any flower gluten, so I tore up some kurumafu and added it.　
　My preference is to add white miso and simmer it for a while to make a sweet, dark miso and give it a slightly thicker texture.