Rafute

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 traditionally considered to help with longevity.[1] Rafute was originally a form of Okinawan Royal Cuisine.[2]

In Hawaii, rafute is known as "shoyu pork,"[3] which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine, as ethnic Okinawans owned and ran many restaurants in Honolulu, Hawaii.

Gallery

• 
  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

See also

• Gōyā chanpurū – Japanese dish
• Okinawan cuisine
• Plate lunch
• Dongpo pork – A Hangzhou dish made by pan-frying and then red cooking pork belly

References

1. A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38
2. "Okinawa Food Guide". www.japan-guide.com. Retrieved 2018-03-28.
3. Corum, Ann Kondo (2000). Ethnic Foods of Hawaiʻi. Honolulu, Hawaii: Bess Press. p. 78.