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Duck rumaki.jpg
Duck rumaki
Type Hors d'oeuvre
Creator(s) likely Victor Bergeron
Main ingredient(s) Water chestnuts, liver (duck or chicken), bacon, soy sauce, ginger or brown sugar

Rumaki is an hors d'oeuvre of mock-Polynesian origin. It was most likely invented by Victor Bergeron, known as Trader Vic.[1][2] Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.[3] Pastrami is often substituted for bacon when rumaki is prepared for kosher diners who avoid eating bacon.[citation needed]

The earliest known reference to it is on the 1941 menu of the Don the Beachcomber restaurant (Palm Springs).[4]


  1. ^ Vanderbilt, Amy (8 April 1970). "...And If You Don't Know What Rumaki Is". Palm Beach Post. p. 20. Retrieved 18 October 2010. 
  2. ^ Paddleford, Clementine (6 December 1958). "Have A Polynesian Party!". Spokesman-Review. pp. 41–42. Retrieved 18 October 2010. 
  3. ^ Heyhoe, Kate (2007). Great Bar Food at Home. Hoboken, New Jersey: John Wiley & Sons. p. 34. ISBN 978-0-471-78183-7. 
  4. ^ "Don the Beachcomber," Palm Springs, Calif., menu copyrighted 1941: "RUMAKI - Spiced Chicken Liver, Water Chestnuts wrapped in crisp Bacon ... 1.35."

See also[edit]