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Taco rice (タコライス takoraisu) is a Japanese dish and a popular example of Okinawan cuisine. It consists of taco-flavored ground beef served on a bed of rice , frequently also comes with shredded cheese, lettuce, tomato, and topped off with salsa. It is a very common meal in Okinawa, and is often served as school lunch.
The dish 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 Marines and Sailors stationed on Okinawa as late night food or lunch. KFC put it on their menu throughout Japan in 1996, and Yoshinoya (nationwide gyudon restaurant) serves it in the chain's restaurants in Okinawa prefecture since 2004. It is one of the most well-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 might be served, with rice and all, 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.