Anda Insu (Soybean Paste With Pork)

Demonstrated by: Ellen Higa.
Hui O Laulima – Giving a Helping Hand - May 22, 2005.



Anda Insu (Soybean Paste With Pork)

  • 1 1/2 lbs belly pork
  • 1 container (27 oz) shiro miso (Japanese white fermented soy bean paste)
  • 1 shiro miso container sugar (equal to the level of miso in tub - this is about 3 cups sugar)
  • 2 to 3 tablespoons grated ginger root
  • 2 teaspoons dashi no moto (Japanese fish flavored soup granules)


  1. Place pork in a saucepan; cover with water and bring to a boil.
  2. Drain and rinse pork.
  3. Add just enough water to barely cover pork, cover and simmer for 1 hour; drain and dice pork.
  4. In a saucepan, cook miso and sugar over low heat for 30 minutes, stirring often.
  5. Add ginger and dashi no moto; continue cooking for 30 minutes.
  6. Add pork, cook for about 30 minutes or until miso begins to darken and sugar is completely dissolved.
  7. Cool and refrigerate.
  8. 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).


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