Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Rafte

The classic raftee of Okinawan pork dish is boiled pork of Okinawan style!
Rafte

About Rafte

“Raftee” is a local dish of Okinawa Prefecture. “Raftee” is made by stewed carefully with brown sugar, soy sauce, and awamori made with leathered three meats or hisagar. It is a healthier ingredient than I thought it was brackish. Hey, with awamori when you feel like to drink. When you are hungry, it's delicious to eat with thinly sliced rafter on rice or noodles.

シェア：

Related videos

Reviews

There are no reviews yet.

Regional cuisine of Okinawa region

Okinawa
Chillager

Chillager

Chillager is one of the traditional dishes of Okinawa prefecture that has many dishes using pork. It refers to the i...
Okinawa
Okinawan traditional cuisine suchikar

Okinawan traditional cuisine suchikar

Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater a...
Okinawa
Pawpaw

Pawpaw

Pawpaw is an Okinawan confectionery made by dissolving wheat flour in an appropriate amount of water, baked in a flat...
Okinawa
Coconut crab

Coconut crab

Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around ...
Okinawa
Ishigakijima pineapple

Ishigakijima pineapple

This pineapple has been grown on Ishigaki Island since ancient times and is often eaten by locals. It is characterize...
Okinawa
Okinawan Mozuku Vinegar

Okinawan Mozuku Vinegar

When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. ...

Japanese Cuisine - Meat dish

Iwate
Maezawa beef

Maezawa beef

Maezawa beef is fine and fine marbled, the meat quality is outstanding, and the moist feeling of meat when you put a ...
Aichi
Miso cutlet

Miso cutlet

In a tonkatsu shop in Nagoya, there are almost no miso katsu restaurants. A lot of miso is served on the freshly frie...
Wakayama
Kumano beef

Kumano beef

Kumano beef is said to be the root of Kumano beef from Kyoto during the Heian period. After that, it was kept in the ...
Fukuoka
Tagawa hormone

Tagawa hormone

Tagawa hormone nabe is a dish in which hormones seasoned with yakiniku sauce and a large amount of vegetables such as...
Yamanashi
Koshu wine beef

Koshu wine beef

Koshu wine beef is less oxidized than beef grown in conventional feed, resulting in a soft lean meat. On the other ha...
Fukui
Wakasa beef

Wakasa beef

It is the highest grade wagyu certified according to strict standards from Japanese black varieties that farmers have...