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 to ...

This "ultimate" Okinawan pork dish is a classic favorite! While time consuming, this dish is well worth the effort. When the dish is finished, the pork slices are served without the braising liquid.

Here’s what the San Francisco chef Stuart Brioza learned about traditional farm-to-table cuisine from the local restaurateur Emiko Kinjo when he flew to Japan's southernmost prefecture. In a quiet ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Lower heat to medium, cover and simmer 30 minutes. Remove ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...