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 ...

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 ...

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 ...