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Rafute is a very popular Okinawian traditional dish and its main ingredient is the pork belly. Pork is generally very popular in Okinawa and they eat almost all parts of the pig. Rafute, also called buta no kakuni (braised pork belly) by Japanese people is in fact slowly simmered pork belly for about two hours. The simmering is done with different ingredients from case to case and they include all the time ginger, some alcohol like awamori, whiskey, sake or mirin (sweet rice wine), raw sugar, shoyu (soy sauce), garlic and some stock that can be of the pork belly, bonito stock or dashi stock. The taste of the Rafute is tender.

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Rafute: Melts in your mouth, not on your hashi,


Rafute (Okinawan glazed pork),