Rafute

Rafute in Waikiki
Rafute in Naha, Okinawa
Rafute in Ginza, Tokyo
Rafute in Tokyo
Skewered Rafute
Rafute over rice in Ginza,Tokyo
Rafute in Tokyo
Okinawa Rafute
Rafute and tofu

Rafute is a pork rib dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork rib stewed in soy sauce and brown sugar. It is supposed to help with longevity.[1] Rafute was originally a form of Okinawan Royal Cuisine.

In Hawaii, rafute is known as "shoyu pork,"[2] which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine. They likely did so through food services, as ethnic Okinawans owned and ran many restaurants in Honolulu, Hawaii.

See also

References

  1. A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38
  2. Corum, Ann Kondo (2000). Ethnic Foods of Hawaiʻi. Honolulu, Hawaii: Bess Press. p. 78.
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