fish and chips. you must be sam hi. hello, nice to meet you. so tell me about bonnie blue and your business here, sam. we try and do kind of uk style fish and chips with beer batter, but we use 0kinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of the local fish and chips with the beer batter? in ishigaki, people love fish and they love deep fried food as well. so i think it fits in nicely with the kind of food the people like, but it s also something new for everyone to try. but there was no time for yapping. i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, what s your secret? well, i won t tell you my secrets, but you can give me a hand. 0k. here s some gloves. thank you.
than we are to japan. so i ve been to ishigaki a few times it s an easy island getaway from tokyo. and while i ve had a lot of good seafood here i ve never actually had british fish and chips. you must be sam. hi! hello! nice to meet you. so tell me about bonnie blue and your business here, sam. we re trying to do kind of uk style fish and chips with beer batter, but we use 0kinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep fried food as well, so i think it fits in nicely with the kind of food that people like, but it s also something new for everyone to try. but there was no time for yapping i needed to learn
you must be sam. hi! hello! nice to meet you. so tell me about bonnie blue and your business here, sam. we re trying to do kind of uk style fish and chips with beer batter, but we use 0kinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep fried food as well, so i think it fits in nicely with the kind of food that people like, but it s also something new for everyone to try. but there was no time for yapping i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, what s your secret? well, i won t tell you my secrets but you can give me a hand. 0k. here s some gloves. this fish is local 0kinawan fish, it s hiromachi, so it s a cold water, white fleshed fish.
i ve travelled to a small island south of okinawa to try it out. so we re making our way across ishigaki island. it was a 3 hour plane journey from tokyo and we re actually around 400km from the okinawa main island itself. we re actually closer to taiwan than we are to japan. so i ve been to ishigaki a few times it s an easy island getaway from tokyo. and while i ve had a lot of good seafood here i ve never actually had british fish and chips. you must be sam. hi! hello! nice to meet you. so tell me about bonnie blue and your business here, sam. we re trying to do kind of uk style fish and chips with beer batter, but we use okinawan beer and we use
local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep fried food as well, so i think it fits in nicely with the kind of food that people like, but it s also something new for everyone to try. but there was no time for yapping i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, what s your secret? well, i won t tell you my secrets but you can give me a hand. 0k. here s some gloves. thank you. this fish is local okinawan fish, it s hiromachi, so it s a cold water, white fleshed fish. great. ..and it s delicious. before every single order, we get fresh beer. whoa! ..it s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, it s going to bubble up and be