Inamudouchi ｜ Our Regional Cuisines

Okinawa Prefecture

Inamudouchi

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Main lore areas

All over the prefecture
Main ingredients used

Three slices of pork

History/origin/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.

RECIPE

Ingredients (For 4 persons)

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

How to cook

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. Quickly boil the pork chops in boiling water and rinse them well.
3. Cut all ingredients into strips and boil konnyaku quickly.
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. 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 : Ryukyu cuisine researcher Tomoko Anji

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Inamudouchi ｜ Our Regional Cuisines

Okinawa Prefecture

Inamudouchi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook