The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Rafte

Okinawa

This is the must menu for Buddhist services and other occasions with guests.

Rafte

This is the best representation of pork dish in Okinawa. Pork rib meat with skin is stewed until they are very soft. There are two versions for this dish, one with sugar and soy sauce and other is with Miso. Normally pork is stewed in Awamori (Okinawan liquor) til even the pork skin melt in your mouth and it has very rich and profound flavor.

Recipi of cuisin

  • Pork ribs (no bones)750g
  • Bonito broth4 cups
  • Awamori1&1/2 cups
  • 砂糖80g
  • Sugar80g
  • Thin striped ginger5g
1.
Boil whole pork ribs for 50 minutes
2.
Cut boiled meat into 3cm cubes
3.
Boil Awamori, Bonito broth and sugar and add meat. After cooking for while, add half of soy sauce twice. Simmer until pork can be cut by chopsticks.
4.
Serve on the dish with sauce and ginger on the top.

Information provided by : 沖縄県 農林水産部流通・加工推進課

Local cuisine

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