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.