My late uncle and my dad used to prepare many portions of q-nguik (yam with pork belly) every Chinese New Year. The preparations would start from early morning and would last till late night.

Katsuhiko Yoshida, a Chinese cuisine chef who oversaw the cooking aspect of the recipe, says he uses miso when he wants to add body to stir-fried ... nagaimo yam, eryngii mushroom and pork.