Rafute

Rafute is a delectable dish from Okinawan cuisine in Japan, featuring pork ribs with the skin intact, slowly simmered in a savory blend of soy sauce and brown sugar. Traditionally, it is believed to promote longevity. This flavorful dish originally graced the tables of Okinawan royalty but eventually made its way to Hawaii, where it is known as "shoyu pork" and has become a staple in plate lunches.

The journey of rafute to Hawaii began in the early 1900s with Okinawan immigrants who brought their culinary traditions with them. Many Okinawan-owned restaurants in Honolulu played a significant role in popularizing this dish. Today, rafute is a cherished part of Hawaiian cuisine, enjoyed by both locals and visitors alike.