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]

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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.

  • 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
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gollark: It's better than forcing all content through even less auditable server side filters but still fairly bad.
gollark: The generality of this solution and the fact that they'll probably keep the exact details private for "security"-through-obscurity reasons also means that, as I have written here (https://osmarks.net/osbill/) in a blog post tangentially mentioning it, someone could just feed it image hashes for, say, anti-government memes and find out who is saving those.
gollark: No.
gollark: Please wait between 0 and 11.

See also

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.
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