Okinawan Taco Rice Bowl I first got inspired to make this dish after seeing Mark Wiens try it in Okinawa this week. He shared how American soldiers stationed there brought their version of Mexican comfort food to Japan decades ago, and over time the local ingredients, flavors, and cooking style transformed it into something uniquely Okinawan. It’s hearty, colorful, and nostalgic — a bowl that feels both familiar and totally its own. Traditionally, it’s topped generously with shredded cheese and sometimes even a creamy mayo drizzle. It looks amazing that way, but for a low-fat, blood-sugar-friendly version, you can easily skip the heavy cheese and lean into lighter dairy options…