Despite my love for Japanese food, and I am particularly fond of Okinawan food, I have not dabbled much in cooking Ryukyu dishes. I have some recipe books and guidebooks about the unparalleled longevity of native Okinawans and I recently unearthed them from a huge pile of books needing to be sorted out in our library, and started reading them again.
The Japanese people are renowned for their food, eating habits, and relatively healthy lifestyle. Evidently, results of numerous health studies show that the Japanese are more likely to reach 100 years old than anyone else. In the Ryukyus, the southernmost islands of Japan, there are more centenarians than anywhere else in the country, or the world for that matter. There were so many doctors, nutritionists, and other health professionals who did extensive research on life expectancy of the Okinawans. I have a copy of The Okinawa Diet Plan and the author highlights that the regular inclusion of animal protein can be an advantage over vegetarian diets when it comes to longevity. However the authors also note that in the Ryukyu Islands meat was traditionally a small part of a diet rich in whole foods. The importance of pork — both a delicacy and everyday food with the entire pig eaten, from ears to feet — in the Ryukyu diet is also mentioned as very traditional.
Then last week Jared and I were talking about the work out that we’ve been doing recently, our diet, lifestyle, etc., and our conversation drifted into shallow waters — food and being indulgent with all things edible. I ended up rather waxing nostalgic about a pork dish I love and haven’t cooked in over six months. It’s called Rafute, a traditional pork dish slowly simmered in soy sauce and a generous amount of awamori, or Okinawan rice wine. I had visions of biting into the fatty pork slices melting in my mouth and being transported back to the Ryukyu Islands. So the next day I went to our local butcher and purchased a kilo of pork belly.