Place pork in a saucepan; cover with water and bring to a boil. Drain and rinse pork. Add just enough water to barely cover pork, cover and simmer for 1 hour; drain and dice pork. In a saucepan, cook miso and sugar over low heat for 30 minutes, stirring often. Add ginger and dashi no moto; continue cooking for 30 minutes. Add pork, cook for about 30 minutes or until miso begins to darken and sugar is completely dissolved. Cool and refrigerate. Store in a covered container.
Note: To soften ANDA INSU, sprinkle with water and microwave for a few seconds. ANDA INSU can be used as a seasoning for broiled fish, or as a condiment, or as a filling in musubi (rice balls).