humane way, but then if you had to anthony: right. james: finish them then you had the ability to finish them. the striking is important but a lot of the technique is not about striking, it s about submission techniques. and some of that is to do with kyusho, so, attacking nerve points. and, uh, hokama sensei in particular is extremely skilled at, um, dealing with, uh, you know, bigger stronger, opponents. hokama: human engineering, very important. point, point, point, point, point, point, point, point, point. then this point attack with the fingers. no, no knuckle, open. anthony: a demonstration of hokama sensei s open hand kyusho technique becomes little too real for my taste. awful. human engineering. with a terrifying logic one
extremities. and it hurts even to watch. brutal. james: it s bad, it s bad. anthony: james pankiewicz, brit and black belt in shorin-ryu karate, moved to okinawa in 2009 to study budo, or the way of martial arts. he acts as translator for most of the karate sensei on the island. earlier i met james and hokama sensei in makishi public market in okinawa s largest city, naha. james: that s the tasty one, right, we ll take that one. anthony: and what are these? james: so these are puffer fish. so, we got some they re gonna do some deep-fried fish for us. anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried.
earlier i met james and hokama sensei in makishi public market in okinawa s largest city, naha. james: that s the tasty one, right, we ll take that one. anthony: and what are these? james: so these are puffer fish. so, we got some they re gonna do some deep-fried fish for us. anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried. 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 basiof 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 humane way, but then if you had to anthony: right. james: finish them then you had the ability to finish them. the striking is important but a lot of the technique is not about striking, it s about submission techniques. and some of that is to do with kyusho, so, attacking nerve points. and, uh, hokama sensei in particular is extremely skilled
james: there was a saying in the old days, that if there was a fight happening somewhere in town people would go and have a look. and they d say, are they fighting with fists or open hand? and if they were fighting with fists they d say, oh don t bother, it s an amateur fight. if they re fighting with open hands then they knew they were masters. (vo) dogs have evolved, but their nutritional needs remain instinctual. that s why there s purina one true instinct. real meat #1. a different breed of natural nutrition. purina one true instinct. now, try new purina one true instinct treats. heyi m craving somethingkin! we re missing. the ceramides in cerave. they help restore my natural barrier, so i can lock in moisture. and keep us protected. we ve got to have each other s backs. and fronts. cerave. what your skin craves. it wi called usaarst and the first thing they asked was are you ok? they always thank you for your service,