Rafute
Pork rib dish in the Okinawan cuisine
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Rafute is a pork belly dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork belly[1] stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity.[2] Rafute was originally a form of Okinawan Royal Cuisine.[3]
In Hawaii, rafute is known as "shoyu pork,"[4] which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as shoyu chicken. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s.[5]
Gallery
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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 – Cuisine of Okinawa prefecture, Japan
- Plate lunch – Quintissentially Hawaiian meal
- Dongpo pork – Chinese fried braised pork dish
- Okazuya – Japanese-style delicatessen in Hawaii, many started by Okinawans
References
- ^ "Okinawa Food Guide". www.japan-guide.com. Retrieved 2021-08-29.
- ^ A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38
- ^ "Okinawa Food Guide". www.japan-guide.com. Retrieved 2018-03-28.
- ^ Corum, Ann Kondo (2000). Ethnic Foods of Hawaiʻi. Honolulu, Hawaii: Bess Press. p. 78.
- ^ Matsuda, Mitsugu (1968). The Japanese in Hawaii, 1868-1967, a Bibliography of the First Hundred Years. Honolulu: Social Science Research Institute, University of Hawaii.
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