Rafute
From Infogalactic: the planetary knowledge core
File:Rafute by ayustety in Kanda-Jinbocho, Tokyo.jpg
Rafute in Tokyo
File:Rafute on rice by jetalone in Ginza, Tokyo.jpg
Rafute over rice in Ginza,Tokyo
File:Rafti, Okinawan stewed pork belly by ayustety in Tokyo.jpg
Rafute in Tokyo
File:Rafti, Okinawan stewed pork belly by Blue Lotus.jpg
Okinawa Rafute
File:Rafte and tofu-yo by kamikura.jpg
Rafute and tofu
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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.
