“Takoraisu” (Taco rice), is a popular Okinawan dish invented in the 1960s by a Japanese chef who took the idea of tacos, so popular among the American military stationed on Okinawa, and combined it with rice, a staple item in the Okinawan diet. The dish has since become one of the most well-known Okinawan dishes. Its popularity has also spread into other parts of Japan. . . . looks good to me!
8 Okinawa Food Treasures from Japan’s Most Famous Islands What better excuse to escape this winter’s cold than to explore Okinawa’s amazing cuisine! Check out these 8 essential Okinawan dishes that make it worth the trip.
Unlike mainland Japanese soba noodles made from buckwheat, the Okinawan version features thick white wheat noodles. These are piled into a clear broth, usually pork based, and paired with slices of pork and spring onions (shallots). It’s a simple, tasty and nutritious winner. Add kōrēgusu (chilli peppers marinated in awamori) and top with pickled ginger to enhance the flavour.