Rafute is a traditional dish from Okinawa, Japan, known for its rich flavor and tender texture. It consists of pork belly that is simmered slowly in a mixture of soy sauce, sugar, and awamori, a local rice liquor. The cooking process allows the meat to absorb the flavors while becoming soft and succulent. This dish is often served with steamed rice and pickled vegetables, making it a popular choice in Okinawan cuisine. Rafute is not only enjoyed for its taste but also holds cultural significance, often featured in celebrations and family gatherings, reflecting the region's culinary heritage.