A soup eaten in events which mark the different seasons with pork belly and bones.
The name of the dish comes from words “bone (funi)” and “soup(suru)”. It is a dish made with pork legs and ribs simmered in soup. In Okinawa, this dish is eaten right after the new years, on the seasonal events in Feb and March and on days when rice planting is finished or when sugar manufacturing is finished. The procedure to make this soup is quite simple. First to soak salted pork legs and ribs and put them into the pot and simmer. Once the broth is made, add vegetables and Konbu and simmer. Though salted pork bones are soaked in the water, as bones are cooked salt will come out and salt the soup.