🍱 Inamudouchi

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.