Taco rice

Taco rice is a beloved dish from Okinawa that seamlessly combines the flavors of Tex-Mex with Japanese cuisine. It features taco-seasoned ground beef served over a bed of rice and is typically topped with shredded cheese, lettuce, tomatoes, and salsa.

This delectable fusion dish was created by Matsuzo Gibo in 1984. He introduced taco rice at his cafes, Parlor Senri and King Tacos, which were located near Camp Hansen in Kin, Okinawa. The dish quickly became popular, especially among U.S. military personnel stationed in the area.

Taco rice's popularity soared, and it soon appeared on the menus of various restaurants, including prominent chains like KFC and Yoshinoya. You can even find it at Taco Bell's Shibuya location in Tokyo.

While the classic Tex-Mex flavor is a mainstay, some variations incorporate ingredients like soy sauce, mirin, and sake to give it a unique twist. Occasionally, taco rice is even served wrapped in a tortilla.

Today, taco rice is widely recognized as one of the signature dishes of Okinawan cuisine, cherished by locals and visitors alike.