rafute

Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan royal cuisine.

Key facts

Food.name: Rafute
Food.image: Okinawan Rafute.jpg
Food.image_size: 300px
Food.caption: Rafute, braised pork belly
Food.country: Japan
Food.region: Okinawa
Food.national_cuisine: Okinawan cuisine
Food.main_ingredient: Pork
Food.minor_ingredient: Dashi, soy sauce, mirin, brown sugar, sake
Food.similar_dish: Kakuni, Dongpo pork

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Wikidata facts

Part of: Okinawan cuisine
Image: Rafti, Okinawan stewed pork belly by ayustety in Tokyo.jpg

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Commons category: Rafute

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Encyclopedic overview

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In Hawaii, rafute is known as "shoyu pork," 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.

Excerpted from Wikipedia’s “rafute” article, available under the CC BY-SA 4.0 licence.