What is Okinawa's Traditional Dish "Rafute"?
Rafute is one of Okinawa's traditional pork dishes.
Pork belly is slowly simmered with awamori, soy sauce, and brown sugar,
resulting in a very tender and juicy dish.
In Okinawa, it is often eaten at celebratory occasions and special days,
and it was one of the gourmet dishes passed down from the Ryukyu Kingdom era.
Today, it has become a staple dish made at home.
It is also popular as a topping for Okinawa soba and as a part of set meals.
When visiting Okinawa, be sure to try authentic Rafute!
The History of Rafute and Okinawan Culture
1. A Traditional Dish from the Ryukyu Kingdom Era
Rafute is said to have been born during the Ryukyu Kingdom era (15th to 19th centuries),
influenced by Chinese cuisine.
It is particularly based on the Chinese dish "Dongpo Pork",
and evolved into a unique Okinawan flavor by adding awamori and brown sugar.
2. Okinawa's Deep-rooted Pork Culture
In Okinawa, there is a culture of using every part of the pig, often described as "everything but the oink is eaten".
Rafute is one such dish, featuring pork with skin.
3. A Dish Eaten at Celebratory Occasions
It was once a special dish eaten during New Year's and celebrations.
Now, it can be casually enjoyed at Okinawan restaurants and izakayas.
The Characteristics and Secrets of Rafute's Deliciousness
1. Slowly Simmered for a Melting Texture
The biggest allure of Rafute is its melting softness!
By simmering it for several hours,
the fatty parts become tender and the lean parts fall apart easily.
2. The Deep Flavor of Awamori and Brown Sugar
Using Okinawa's unique seasonings awamori and brown sugar results in a sweet and savory rich taste.
This is a flavor unique to Okinawa that cannot be achieved with just soy sauce.
3. Pairs Well with Both Rice and Alcohol!
Perfect as a side dish for rice,
and it also pairs wonderfully as a snack with awamori or Orion beer!
It is also a popular ingredient in Okinawa soba.
How to Make Rafute (Recipe)
Ingredients (Serves 4)
- Pork belly block (with skin) ... 500g
- Awamori ... 100ml
- Brown sugar ... 50g
- Soy sauce ... 50ml
- Mirin ... 50ml
- Bonito broth ... 500ml
- Ginger ... 1 piece (sliced)
Instructions
1️⃣ Pre-boil the Pork Belly
- Boil the pork belly block in plenty of water for 30 minutes to 1 hour
- Skim the scum and thoroughly remove the fat
2️⃣ Simmer with Seasonings
- Cut the boiled pork into easy-to-eat pieces
- In a pot, add awamori, brown sugar, soy sauce, mirin, bonito broth, ginger,
- and simmer gently for 2 hours
3️⃣ Let it Sit Overnight to Absorb Flavor (Recommended)
- Let it sit in the fridge overnight to absorb more flavor and taste even better!
- Reheat before eating and it's ready!
Recommended Rafute Specialty Restaurants in Okinawa
Shuri Soba (Naha City)
- Popular as a topping for soba
- Exquisite Rafute simmered to perfection!
Hanagasa Shokudo (Naha City)
- Beloved by locals and tourists alike
- Rafute set meal is hearty and satisfying!
Paikaji (Kokusai Street)
- An izakaya where you can enjoy traditional Okinawan dishes
- Perfect for enjoying Rafute with awamori!
Useful Information for Travelers
1. Access to Okinawa
Airplane: From Tokyo or Osaka to Naha Airport (about 2 to 2.5 hours)
City Transportation: Monorail, rental cars, and buses are convenient
2. Okinawan Cuisine to Enjoy with Rafute
Okinawa Soba (The combination of chewy noodles and Rafute is superb)
Juushii (Okinawan-style mixed rice)
Tebichi (simmered pig's feet) (Another popular Okinawan pork dish alongside Rafute)
3. Can You Buy It as a Souvenir?
- Vacuum-packed Rafute is available at Okinawan supermarkets and souvenir shops
- Retort pouch types are also available, so you can enjoy the taste of Okinawa at home!
Summary and Frequently Asked Questions
Summary
✅ Rafute is Okinawa's traditional braised pork belly
✅ Simmered with awamori and brown sugar for a melting texture
✅ A versatile dish that pairs well with both rice and alcohol!
✅ Enjoy authentic flavors at Okinawan specialty stores
Frequently Asked Questions
Q: What's the difference between Rafute and Kakuni?
A: Rafute uses awamori and brown sugar, giving it a distinctive sweet and savory flavor!
Q: Where can you eat Rafute?
A: It is often served at Okinawan set meal restaurants and izakayas!
Q: Any tips for making it yourself?
A: Be sure to pre-boil the pork to thoroughly remove the fat!
Q: Is there souvenir Rafute available?
A: Vacuum-packed or retort pouch Rafute can be purchased at Okinawan souvenir shops!
When visiting Okinawa, be sure to try authentic Rafute!
Its melting texture and sweet-savory flavor are irresistible, making it a proud specialty of Okinawa.
