Rafute is one of the most widely recognized and lovedOkinawan dishes. Pork belly or pork shoulder are the 2 main cuts of pork thatare used to make this dish. The pork belly is the best cut of pork ...

Remove pork from pan, reserving cooking liquid, then cut into 5 cm squares. Place pork pieces in another saucepan and add awamori, soy sauce, sugar, mirin and ginger. Add enough of the reserved ...

and I was able to enjoy the flavor of pork and the scent of soup stock without getting tired of it until the last bite. ``Meisei Eat Cheering Okinawa Soba Vertical Type'' can be purchased at ...

For 450 years, the little-known Ryukyu Kingdom thrived in what is now Japan. Now, after nearly vanishing, its unique fusion ...

as well as pork belly braised in citrus and awamori (Okinawa’s iconic distilled spirit). In the restaurant’s garden, Kinjo reveals the soul of Yanbaru cuisine. As she expertly handles raw ...

Chow down on soki soba, goya champuru, suchika (salted pork belly), island tacos and other Okinawan staples at what has to be Osaka’s most conveniently located eatery dedicated to cuisine from ...

In 2016, Okinawa's prefectural government developed ... Kuninda also in downtown Naha serves classic dishes like stewed pork cubes in white miso and sea grapes topped with freshly grated wasabi.