Miso soup made with rich white miso that is one of the traditional Okinawan cuisine for celebration
A miso soup with a range of ingredients served as Okinawan traditional cuisine especially on celebrations. Since a wild boar was used for the main ingredient before, "Inamodoki" (mock a wild boar) is used as the root of "Inamuduchi". Pork belly, Konjac, mushrooms are stewed in broth of pork and skipjack tuna, seasoned with sweet miso paste and finally topped with Kasutera kamaboko. Kasutera kamaboko is a high-graded yellow kamaboko (fish cake) made with adding eggs and is used in special occasions. It was served as one of the dishes of the Royal court cuisine of Ryukyu kingdom "Gudan nu Tuimuchi (five course menu)" for celebrations, especially for the new year's celebration. This sweet miso soup, mostly made with rich sweet white miso, is cooked at home for holidays such as Obon and New Year's Day.