>> james: we're gonna do sashimi. >> anthony: okinawans eat just about any kind of fish sashimi style. for us, snapper and parrotfish. >> james: and lobster. >> anthony: because one must. served raw and still twitching in the shell. >> james: and we're gonna get some sea grapes as well. >> anthony: oh good, good, that's, uh, super traditional. sea grapes, the classic regional side dish dressed in rice vinegar. what you buy downstairs from vendors. for a small fee, restaurants will cook it for you upstairs. >> james: wow. >> group: oh my god. happy? >> anthony: wow. so, okinawa's most famous export, perhaps, is karate. >> hokama: uh-huh. >> anthony: when most of us think of karate we think of striking exclusively. is that an accurate representation of what you're doing? >> james: the basis of okinawan karate is that it was used primarily as a defensive art. um, in other words, being able to, you know, control and subdue the opponent. usually, if you could, in a