Sanmainiku means “three-layered pork” and is served like Soki Soba. An essential element in describing Sanmainiku Soba is Rafute, a classic Okinawan pork dish. A larger version of Sanmainiku, Rafute is simmered for hours with soy sauce, sugar, and awamori. It looks like very fatty meat, but it’s not as fatty as you might imagine. In fact, it is simmered for four or more hours to become well seasoned and to eliminate the fat, with the end result that the simmered Rafute melts in your mouth.

Soki, or spare ribs, are cooked in soy sauce, sugar and awamori (Okinawan liquor). Soki Soba is served in a tasty soup topped with big chunks of soki. It is one of the most popular kinds of soba in okinawa.

Tebichi, or boiled pig’s feet, is a delicacy particular to okinawa. The pig’s feet are simmered for several hours on low heat, which makes them soft, glutinous and easy to eat.