Taco rice ( is a takoraisu)Japanese dish and a popular example of Okinawan cuisine. It consists of taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato and salsa.
Charlie's Tacos, serving tacos in shells made from rice flour, had been established in 1956 as the first "taco place" on Okinawa.[self-published source] Taco rice was created in 1984 by Matsuzo Gibo and introduced at two of his cafes, Parlor Senri and King Tacos, located just a minute from the main gate of Camp Hansen in Kin, Okinawa.
Taco rice is a popular dish among U.S. military personnel stationed in Okinawa as lunch or late night food. KFC put it on their menu throughout Japan for a time during the 1990s and Yoshinoya, a nationwide gyudon restaurant, serves it in the chain's restaurants in Okinawa prefecture. In addition, Taco Bell offers it as a menu option at the chain's restaurant in the Shibuya district of Tokyo. It is one of the best-known dishes of the Okinawan cuisine outside of Okinawa.
The Tex-Mex flavor is sometimes emulated through the use of soy sauce, mirin and sake. Occasionally it is served with rice in a tortilla roll. The ingredients of taco meat, rice, and cheese are combined, dipped in batter, and deep fried into a "taco rice ball", served with salsa or tomato ketchup.