| 1．Steak sauce |
| Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine.[1] |
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| 2．Okinawan cuisine |
| Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom.[1] Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine. |
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| 3．Domestic duck |
| Domestic ducks (mainly mallard, Anas platyrhynchos domesticus, with some Muscovy ducks, Cairina moschata domestica) are ducks that have been domesticated and raised for meat and eggs. A few are kept for show, or for their ornamental value. Most varieties of domesticated ducks, apart from the Muscovy duck and hybrids, are descended from the mallard, which was domesticated in China around 2000 BC. |
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| 4．A&W Root Beer |
| A&W Root Beer is an American brand of root beer that was founded in 1919 by Roy W. Allen[3] and primarily available in the United States and Canada. Allen partnered with Frank Wright in 1922, creating the A&W brand and inspiring a chain of A&W Restaurants founded that year. Originally, A&W Root Beer sold for five cents (equivalent to $0.88 in 2023).[4] |
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| 5．A&W Restaurants |
| A&W Restaurants, Inc. (also known as Allen & Wright Restaurants) is an American fast food restaurant chain distinguished by its burgers, draft root beer and root beer floats.[5][6] The oldest extant restaurant chain in the United States[7] (the oldest being the Harvey House),[8] A&W's origins date back to 1919 when Roy W. Allen set up a roadside drink stand to offer a new thick and creamy drink, root beer, at a parade honoring returning World War I veterans in Lodi, California.[9][5] Allen's employee Frank Wright partnered with him in 1922 and they founded their first restaurant in Sacramento, California, in 1923.[1] The company name was taken from the initials of their last names – Allen and Wright. The company became famous in the United States for its "frosty mugs" – the mugs were kept in a freezer and filled with A&W Root Beer just before being served to customers. |
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| 6．Indo-Pacific sergeant |
| The Indo-Pacific sergeant (Abudefduf vaigiensis) is a species of damselfish in the family Pomacentridae. It may also be known as the Sergeant major although this name is usually reserved for the closely related species Abudefduf saxatilis. The closely related Abudefduf caudobimaculatus was formerly considered to be synonymous with this species and, according to some authorities, is synonymous.[4][5] |
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| 7．Kakuni |
| Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".[1] Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed] |
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| 8．Caulerpa lentillifera |
| Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.[2] |
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| 9．Indian mackerel |
| The Indian mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes.[2] It is commonly found in the Indian and WestPacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine. |
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| 10．Muscovado |
| Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.[1][2] Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.[3][4][5] Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.[6][7] |
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| 11．Alpinia zerumbet |
| Alpinia zerumbet, commonly known as shell ginger among other names, is a perennial species of ginger native to East Asia. The plants can grow up to 2.5 to 3 meters (8 to 10 ft) tall and bear colorful funnel-shaped flowers. They are grown as ornamentals and their leaves are used in cuisine and traditional medicine. |
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| 12．Kōrēgusu |
| Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす kooreegusu, a type of hot chili pepper), also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba. Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of the frutescens chili (and this usage is retained in some Kyushu dialects). In the Okinawan language, kooreegusu (高麗胡椒 こーれーぐす) still refers to the chili pepper itself[1] but in Japanese, the term is applied to the awamori chili sauce while shima tōgarashi (島唐辛子, literally "island chili pepper") is used for the chili. |
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| 13．Coriander |
| Coriander (/ˌkɒriˈændər, ˈkɒriændər/;[1] Coriandrum sativum), also known as cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/)[1]: 90 , is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive coriander as having a tart, lemon/lime taste, but some individuals perceive the leaves to have a soapy, pungent, or rotten taste. The perception of a soapy taste in certain aldehydes is linked to variations in the gene OR6A2.[2] |
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| 14．Saccharum officinarum |
| Saccharum officinarum is a large, strong-growing species of grass in the sugarcane genus. Its stout stalks are rich in sucrose, a disaccharide sugar which accumulates in the stalk internodes. It originated in New Guinea,[1] and is now cultivated in tropical and subtropical countries worldwide for the production of sugar, ethanol and other products. |
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| 15．Citrus depressa |
| Citrus depressa (Citrus × depressa, formerly C. pectinifera, Okinawan: シークヮーサー/シークァーサー, romanized: shiikwaasa, Japanese: ヒラミレモン, romanized: hirami remon or シークヮーサー, shiikwāsā, in English sometimes called shiikuwasha, shequasar, Taiwan tangerine, Okinawa lime,[1] flat lemon, hirami lemon, or thin-skinned flat lemon,[citation needed] is a small citrus fruit often harvested and used when green, rich in flavonoids and native to East Asia (Taiwan Island and Okinawa Islands, Japan). |
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| 16．Winged bean |
| The winged bean (Psophocarpus tetragonolobus), also known as cigarillas, goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, star bean, kamrangi bean, pea, dragon bean, is a tropical herbaceous legume plant. Winged bean is widely recognised by consumers and farmers in South Asia and South East Asia for its variety of uses and disease resistance. Winged bean is nutrient-rich and all parts of the plant are edible. The leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. The winged bean is an underutilised species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa, and Latin America.[1] |
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| 17．German chocolate cake |
| German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in.[1] Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish. |
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| 18．Jasmine tea |
| Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá or Chinese: 香片; pinyin: xiāng piàn) is tea scented with the aroma of jasmine blossoms. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.[1] |
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| 19．Asparagus bean |
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. |
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| 20．Gynura bicolor |
| Gynura bicolor, hongfeng cai 紅鳳菜, Okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb.[2] There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year, however, winter and spring are the best times to use the plant.[citation needed] |
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| 21．Spam (food) |
| Spam is a brand of processed canned pork and ham made by Hormel Foods Corporation. It was introduced in 1937 and gained popularity worldwide after its use during World War II.[1] By 2003, Spam was sold in 41 countries (and trademarked in over 100) on six continents.[2] Spam's main ingredients are pork shoulder and ham,[3] with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line.[4] It is available in different flavors, some using different meats, as well as in "lite" and lower-sodium versions.[5][6] Spam is precooked, making it safe to consume straight from the can, but it is often cooked further for taste. |
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| 22．Spam musubi |
| Spam musubi is a snack and lunch food composed of a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with nori in the tradition of Japanese onigiri. Inexpensive and portable, Spam musubi are commonly found near cash registers in convenience stores or mom-and-pop shops all over Hawaii, the Marianas[citation needed] and Hawaiian Barbecue restaurants in the mainland United States.[1] Musubi can be easily made with the right materials, and typically only uses spam, rice, some salt, nori and shoyu (soy sauce). In Hawaii, musubi with spam from a can or homemade luncheon meat is eaten as a snack or served in formal restaurants.[2] |
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| 23．Cycas revoluta |
| Cycas revoluta (Sotetsu [Japanese ソテツ], sago palm, king sago, sago cycad, Japanese sago palm) is a species of gymnosperm in the family Cycadaceae, native to southern Japan including the Ryukyu Islands. It is one of several species used for the production of sago, as well as an ornamental plant. The sago cycad can be distinguished by a thick coat of fibers on its trunk. The sago cycad is sometimes mistakenly thought to be a palm, although the only similarity between the two is that they look similar and both produce seeds. |
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| 24．Dioscorea alata |
| Dioscorea alata – also called ube (/ˈuːbɛ, -beɪ/), purple yam, or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white. It is sometimes confused with taro and the Okinawa sweet potato beniimo (紅芋) (Ipomoea batatas cv. Ayamurasaki), however D. alata is also grown in Okinawa. With its origins in the Asian tropics, D. alata has been known to humans since ancient times.[3] |
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| 25．Chop suey |
| Chop suey (usually pronounced /ˈtʃɒpˈsuːi/) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce. It is typically served with rice, but can become the Chinese-American form of chow mein with the substitution of stir-fried noodles for rice. |
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| 26．Chanpurū |
| Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.[1][2] Chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish.[2] Luncheon meat (such as American Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan; but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy. Chanpurū is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Okinawan, Chinese, mainland Japanese, Southeast Asian and North American culture. The term originates from the Malay and Indonesian word campur (pronounced "cham-poor"), meaning "mix".[3] |
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| 27．Tetragonia tetragonioides |
| Tetragonia tetragonioides, commonly called New Zealand spinach,[3][4] Warrigal greens and other local names, is a flowering plant in the fig-marigold family (Aizoaceae). It is often cultivated as a leafy vegetable. It is a widespread species, native to eastern Asia, Australia, and New Zealand. It has been introduced and is an invasive species in many parts of Africa, Europe, North America, and South America.[5] Its natural habitat is sandy shorelines and bluffs, often in disturbed areas.[6] It is a halophyte and grows well in saline ground. |
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| 28．Basella alba |
| Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.[1] |
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| 29．Momordica charantia |
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. |
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| 30．Farfugium japonicum |
| Farfugium japonicum (syn. Ligularia tussilaginea) is a species of flowering plant in the family Asteraceae, also known as leopard plant, green leopard plant or tractor seat plant.[1] It is native to streams and seashores of Japan, where it is called tsuwabuki (石蕗).[2] |
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| 31．Luffa acutangula |
| Luffa acutangula is a cucurbitaceous vine that is commercially grown for its unripe fruits as a vegetable. Mature fruits are used as natural cleaning sponges. Its fruit slightly resembles a cucumber or zucchini with ridges. It is native to South Asia and has been naturalised in other regions.[1] It is also grown as a houseplant in places with colder climates. English common names include angled luffa, Chinese okra, dish cloth gourd, ridged gourd, sponge gourd, vegetable gourd, strainer vine, ribbed loofah, silky gourd, silk gourd,[2] |
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| 32．Pig's trotter |
| A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2] |
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| 33．Scylla (crustacean) |
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] |
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| 34．Leucocasia gigantea |
| Leucocasia gigantea, also called the giant elephant ear or Indian taro, is a species of flowering plant. It is a 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall aroid plant with a large, fibrous corm, producing at its apex a whorl of thick, green leaves.[2] It is the sole species in genus Leucocasia.[1] Leucocasia gigantea is a "sister species" to another widely-cultivated 'taro', Colocasia esculenta, as well as to the alocasias, such as the large Alocasia macrorrhizos; it is speculated that L. gigantea was created as a result of natural hybridization between A. macrorrhizos and C. esculenta.[3] It is called 'dọc mùng' in northern Vietnam and 'môn bạc hà' or 'bạc hà' in some provinces in southern Vietnam.[4][5][6] |
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| 35．Grouper |
| Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae. |
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| 36．Sphaeropteris lepifera |
| Sphaeropteris lepifera, synonym Cyathea lepifera, the brush pot tree (Chinese: 筆筒樹; pinyin: bǐtǒng shù), is a tree fern that grows in the mountains of East and Southeast Asia, which can grow up to 20 feet (6.1 m) tall.[1] The plant has existed for over 300 million years and is considered a living fossil.[citation needed] |
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| 37．Piper retrofractum |
| Piper retrofractum, the Balinese long pepper or Javanese long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. This species is native to Java island in Indonesia. |
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| 38．Okonomiyaki |
| Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. |
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| 39．Chard |
| Chard or Swiss chard (/tʃɑːrd/; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade;[1] the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.[2] |
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| 40．Luffa aegyptiaca |
| Luffa aegyptiaca, the sponge gourd,[2] Egyptian cucumber or Vietnamese luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast Asia. |
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| 41．Conomurex luhuanus |
| Conomurex luhuanus, commonly known as the strawberry conch or tiger conch, is a species of medium-sized sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs.[1] C. luhuanus is found in sandy habitat among corals in the Indopacific region. They feed on algae or detritus, move with a modified foot, and have complex eyes compared to other gastropods.[2] |
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| 42．Miso soup |
| Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru, お-/o- being honorific) is a traditional Japanese soup consisting of miso paste mixed with a dashi stock. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, mushrooms, etc. Along with suimono (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine.[1] It is a representative of soup dishes served with rice. |
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| 43．Goat |
| The goat or domestic goat (Capra hircus) is a species of domesticated goat-antelope that is mostly kept as livestock. It was domesticated from the bezoar ibex (C. aegagrus aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.[1] It is one of the oldest domesticated species of animal - according to archaeological evidence its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago.[2] |
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| 44．Goat curry |
| Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. |
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| 45．Turbo marmoratus |
| Turbo marmoratus, known as the green turban, the marbled turban or great green turban, is a large species of marine gastropod with a thick calcareous operculum in the family Turbinidae, the turban snails.[1] The shells of these large sea snails have a very thick layer of nacre; this species has been commercially fished as a source of mother of pearl. |
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| 46．Ipomoea aquatica |
| Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care.[2] |
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| 47．Allium chinense |
| Allium chinense (also known as Chinese onion,[3][4] Chinese scallion,[3] glittering chive,[5] Japanese scallion,[3] Kiangsi scallion,[4] and Oriental onion[3]) is an edible species of Allium, native to China,[3] and cultivated in many other countries.[6] Its close relatives include the onion, scallion, leek, chive, and garlic.[7] |
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| 48．Lunch meat |
| Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray.[1] They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order. |
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| 49．Linguiça |
| Linguiça (Portuguese: [lĩˈɡwisɐ]) is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking. |
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| 50．Root beer |
| Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree Sassafras albidum or the vine of Smilax ornata (known as sarsaparilla; also used to make a soft drink called sarsaparilla) as the primary flavor. Root beer is typically, but not exclusively, non-alcoholic, caffeine-free, sweet, and carbonated. Like cola, it usually has a thick and foamy head. A common use is to add vanilla ice cream to make a root beer float. |
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| 51．Chimudondon |
| Chimudondon (ちむどんどん) is a Japanese television drama series and the 106th Asadora series, following Come Come Everybody. It premiered on April 11, 2022, and concluded on September 30, 2022. |
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| 52．Miki (Okinawa) |
| Miki is a Japanese drink from Amami Oshima, Kagoshima Prefecture[1][2] and Okinawa Prefecture,[2] areas known for health and longevity.[3][2] It is an arrangement based on omiki, a beverage used in Shinto rituals and festivals. Miki is made from fermented rice, sweet potatoes, and sugar and was traditionally made in every household on the island.[1] It is sold commercially as a soft drink,[2] with many specialized shops selling it,[1] and some grocery stores.[4] |
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| 53．Taco rice |
| Taco rice (タコライス, takoraisu) is a popular example of modern 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.[1][2] Charlie's Tacos, serving tacos in shells made from rice flour, had been established in 1956 as the first "taco place" on Okinawa.[3][4][5][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.[6][7] |
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