A Melt-in-the-mouth Okinawan Delicacy

Tracing its origins from China and dined upon in the royal courts of the Ryukyu Kingdom that ruled the Okinawan Islands for over 400 years, rafute is more than a pork belly dish; it is a cultural delicacy of Okinawan cuisine. Following in the cooking traditions of the Okinawans of old, rafute is simmered for a long while in a seasoned bath of ginger, awamori or other alcohol and water, giving it a melt-in-the-mouth quality. Beyond being delicious in its own right and a wonderful accompaniment to other Okinawan dishes, rafute is rumored to prolong human life if enjoyed in moderation.

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