Taste of Okinawa (FS 5)

To make the lockdown a bit more bearable with dishes of the home land. That was the idea which Mayu carried out during the COVID-19 pandemic. The first was a specialty of Okinawa prefecture.

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Rafute is used here. It is is skin-on pork belly stewed in soy sauce and brown sugar.

Mayu made use of Taiwan noodles instead of Okinawa's.

ラフテー Source: Supplied / Mayu Tomaru

Chanpurū is an Okinawan stir fry dish. All the ingredients are available in Melbourne including gōyā.

ゴーヤチャンプルー（Chanpurū） Source: Supplied / Mayu Tomaru

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