Local specialties
Rafute
- 47Okinawa
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- 47Okinawa
Dish log
Okinawa's kakuni (braised pork cubes), made by slowly simmering skin-on pork belly with awamori (Okinawan distilled liquor), sugar and soy sauce.
Dish profile
About this dish
- Main ingredients
- pork belly
- History and origin
- Pork culture developed through exchanges with China during the Ryukyu Kingdom era, and Ryukyuan cuisine is said to "begin with pork and end with pork." It is said that it was strongly seasoned as a preserved food for hot Okinawa, but that the flavor became lighter over time and it came to be served as a dish for guests and at Buddhist memorial services. It is also called rafutii.
- When it is eaten
- In the days before refrigerators it was a preserved food. Today it is eaten as a dish for guests at celebrations, Buddhist memorial services and similar occasions.
- How it is eaten
- The meat is cut into 4–5 cm cubes and simmered in bonito dashi, awamori, sugar and soy sauce until the skin is tender enough to cut with chopsticks. It is characterized by the melting texture of the skin and the faint lingering aroma of awamori.
Sources
- ラフテー 沖縄県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianClues to confirm: meat or seafood
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- HalalClues to confirm: pork
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: clue found in dish information
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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