🍲 Rafute (Okinawan-style stewed pork cubes)
It is said that the Ryukyuan cuisine of Okinawa Prefecture "begins and ends with pork." It is known that Okinawans make use of the meat, of course, but also the internal organs, face, ears, and even the blood. In particular, unskinned boneless ribs (boneless ribs) are often used. Also, during periods of poverty, lard was a valuable source of nutrients. The reason pork is often used is that pork culture developed under the influence of interchange with China during the Ryukyuan dynastic period. The Japanese taboo against eating meat was introduced but did not take root there. Thus, pork has been used even following Buddhist memorial services. Particularly famous among such Okinawan pork dishes is rafute (Okinawan-style stewed pork cubes). Rafute is a stew of unskinned cubed boneless pork ribs. It is stewed patiently with sugar, soy sauce, and awamori (an Okinawan liquor). A feature of rafute is the soft, melt-in-your-mouth feel of the rind, and one can enjoy the faintly lingering scent of the awamori (Okinawan liquor). Originally, rafute had a strong flavor because it was a preserved food of warm Okinawa. But its flavor generally weakened with the times, and it has come to represent Ryukyuan cuisine and is offered as a dish to entertain guests and following Buddhist memorial services. Rafute is also known as "Rafuti."