SEE THE SEA’s “Special Taco Rice” is a gluten-free, plant-based (100% plant-derived) taco rice served at the café “SEE THE SEA” on Senaga Island’s Umikaji Terrace in Okinawa. Made without wheat, dairy, or any animal-derived ingredients, it was developed so that guests with allergies, vegans, and every member of the family can enjoy the same dish together with peace of mind.
■ Words from a Customer We’ll Never Forget
We still vividly remember the day we spoke with a family on the terrace at Umikaji Terrace.
Before them stretched the blue waters of the Kerama Islands. A plane descending toward Naha Airport slowly crossed the sky overhead. It was the kind of breathtaking setting that could be the highlight of any Okinawa trip.
“Our child has allergies, so we’ll just have drinks today. We’ve given up on eating out at tourist spots.”
The mother said this somewhat apologetically, yet with an air of resignation that spoke of long experience. Beside her, her child gazed intently at the menu.
Those words cut deep. Here they were on a precious Okinawa vacation, surrounded by the most stunning scenery imaginable, yet the family couldn’t share a meal together. The injustice of it — and the fact that they had already accepted it as unavoidable — shook us to the core.
Right here, in this place, let’s create a dish where everyone can smile and say “This is delicious” without worry. On the drive home that day, my mind was made up. I would pour the same dedication I’d cultivated over 20 years of craftsmanship — this time, into food.
■ Engineering “Umami” to Transcend Limitations
The goal was clear: gluten-free, plant-based, dairy-free — and yet a taco rice we could proudly declare “the most delicious one.” There would be no compromise, no excuses like “well, it’s plant-based, so the flavor is just okay.”
But this turned out to be an extraordinarily steep challenge.
The “umami” in typical taco rice comes from animal fat in ground meat, dairy in cheese, and wheat-containing soy sauce and seasonings. When you strip all of that away, what remains? Honestly, our first prototype tasted just like what you’d find at other gluten-free, plant-based restaurants — underwhelming.
That’s when the “redesign of umami” began.
If we couldn’t rely on meat or dairy, we had to push vegetables to the absolute limit of their umami potential. We focused on glutamic acid and guanylic acid, while accepting that inosinic acid — typically derived from animal sources — would have to be set aside. Balancing these umami components, we asked ourselves: which ingredients could deliver them most effectively? And always with an eye on cost management.
After narrowing our focus, we slowly simmered various combinations of vegetables, adjusting spice blends again and again to avoid excessive heat, building layers of richness and depth. We designed the texture for satisfying substance, fine-tuned the lingering aftertaste — before we knew it, we’d lost count of how many prototypes we’d made.
For soy meat — often criticized for strong odors and heavy additives — and for cheese substitutes, we chose soy milk cheese, also dairy-free. We tested dozens of varieties to find the best ingredients, and patiently searched for answers to recreate that signature “taco rice punch” using only gluten-free seasonings.
When it was finally complete, our store manager took the first bite and said: “This isn’t a dish made because of restrictions. This is simply the most delicious option.”
Those words were our answer.
■ Happiness Is Sharing the Same Meal Under the Same Sky
The blue Kerama sea stretching out below. The ocean breeze on your cheeks. A family gathered around the same plate without worrying about allergies.
It shouldn’t be anything extraordinary. But for families with children who have allergies, that mother’s words taught us just how difficult it can be.
We named it “Special” not just because the recipe is unique. It’s because we’ve poured into this single dish our wish to protect something simple yet irreplaceable: the moment when everyone can eat the same food, in the same beautiful setting, with the same smile.
For gluten-free guests, for plant-based guests, and for those who are neither — when “delicious” comes back from every single person at the table, that is our small but immense pride.
Today, we rec
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