Rafute: soft-simmered pork belly. It is simmered in a mix of bonito stock, sugar and Awamori, the local Okinawan alcohol, with soy sauce added while simmering.

Goya champuru: stir-fried bitter melon. The ingredients are boiled pork belly, goya, carrot, onion and egg.

Asa jiru: sea lettuce soup. You need bonito stock, asa seaweed and Okinawan tofu for this dish.

Kufa jushi: Okinawan rice cooked with meat and vegetables, containing small pieces of boiled pork belly, shiitake mushrooms and carrots.