Taco rice, or takoraisu, is a fairly recent addition to Japan’s Okinawan cuisine, dating back to the mid-1980s when Matsuzo Gibo created this dish of taco-seasoned beef mince topped with lettuce, tomatoes and salsa on a bed of rice. Originally created to serve to US marines stationed at a nearby base, the dish soon became synonymous with the island.

In addition to the taco seasonings of cumin, oregano, garlic and cayenne pepper, I also add Japanese flavours such as soy, sake and mirin, which add a beautiful umami richness.