Rafute
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Japanese cuisine 日本料理 |
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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, 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 – Cuisine of Okinawa prefecture, Japan
- Plate lunch – Quintissentially Hawaiian meal
- Dongpo pork – Hangzhou dish made by pan-frying and then red cooking pork belly
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.
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Categories:
- Pork dishes
- Okinawan cuisine
- Hawaiian cuisine
- Japanese cuisine