Okinawan cuisine often uses the soup stock extracted from katsuobushi, konbu and pork, and the pork variety is made by straining the broth of boiled pork.
沖縄料理では、鰹出汁と昆布出汁の他、豚の三枚肉を茹でた茹で汁を濾して豚出汁としてよく用いる。