#440 Taco Rice

This uniquely Japanese take on mexican food is a popular menu item in cafes.

It features the traditional sticky, short-grain rice as a base.


Often topped with some interpretation of taco-flavoured mince, salsa, avocado, cheese and taco chips.

It is often credited as an “Okinawan food”.


It first appeared in 1984 when Matsuzo Gibo introduced it at two of his cafes in Okinawa.

It’s been a hit with US military personnel and visitors to Okinawa and the popularity spread to mainland Japan too.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s