This is the food Japanese chefs invented after their nation surrendered to the Allies

 

And now for something completely different:

American-style taco – shell + sushi rice = a dish to heal the wounds of WWII.  (Go90 Meals Ready To Eat screenshot)

Kon’nichiwa,  TACO RICE.

Meals Ready To Eat explored the advent of one of Japan’s most popular street foods when host August Dannehl traveled to Okinawa in search of taco rice, a true food fusion OG.

If you were to suggest that spiced taco meat dressed in shredded lettuce, cheese, and tomato, would seem a bastard topping to foist upon sushi rice, Japan’s most sacred and traditional foodstuff, well, in Okinawa at least, you’d find yourself on the receiving end of a lesson in local history.

Distinguished inventor of taco rice, Matsuzu Gibo, c. 1983. (Go90 Meals Ready To Eat screenshot)

Taco Rice is the result of two post-WWII cultures: that of the Japanese and the American troops stationed in Okinawa, finding a way to transcend their differences through the combination of comforting foods.

An influx of American delicacies, most notably Spam, flooded the island following the cessation of hostilities and led to a heyday of culinary cross-pollination. Spam is still featured in many now-traditional Okinawan dishes, but taco rice is, for modern Okinawans and American military personnel, the belle of the Mash-up Ball.

Watch as Dannehl drills deeper than any food explorer in history, down through the multi-cultural strata of…TACO RICE, in the video embedded at the top.

Watch more Meals Ready To Eat:

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