fighting tradition. a history of ferocious resistance. but it s nothing like what you might think. not at all. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: this is okinawa, just south of mainland japan. for all the relative rigidity of the mainland, okinawa answers in its own unique way. don t eat the same thing each day. that s boring. there s even an okinawan term for it. chanpuru, something mixed. bits borrowed from all over served up for anyone to eat. but maybe you re more familiar with the name okinawa from this. as the setting for some of the most horrifyingly bloody battles of the second world war. how horrifying? for the allies there were more than 50,000 casualties with around 12,000 killed, or missing in action, over nearly three months of fighting.
anthony: what does it mean to be strong? it implies hardness, inflexibility. okinawa is a place with a fighting tradition. a history of ferocious resistance. but it s nothing like what you might think. not at all. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: this is okinawa, just south of mainland japan. for all the relative rigidity of the mainland, okinawa answers in its own unique way. don t eat the same thing each day. that s boring. there s even an okinawan term for it. chanpuru, something mixed. bits borrowed from all over served up for anyone to eat. but maybe you re more familiar with the name okinawa from this. as the setting for some of the most horrifyingly bloody battles of the second world war. how horrifying? for the allies there were more than
specifically okinawan food, the okinawan way. kenny: hai, arigatou. this is the tofuyo, which anthony: okay. kenny: you just eat a little at a time. anthony: is that that strong? kenny: it is a little strong, yeah. it has, like, a cheese type of texture. anthony: it s good. kenny: not bad, right? anthony: it is like blue cheese. ah, pork belly? kenny: yes. anthony: okinawans love pork. every part of the magical animal, the pig. at urizun, the pork belly is slowly cooked in stock heavily infused with bonito flakes and awamori. the ears are simmered until tender. thinly sliced, and dressed in rice wine vinaigrette. and the ribs, after brining in sake and seasonings, are slowly
you must know, is that in okinawa pork is king. okay, they got tofu too. here at urizun they do specifically okinawan food, the okinawan way. kenny: hai, arigatou. this is the tofuyo, which anthony: okay. kenny: you just eat a little at a time. anthony: is that that strong? kenny: it is a little strong, yeah. it has, like, a cheese type of texture. anthony: it s good. kenny: not bad, right? anthony: it is like blue cheese. ah, pork belly? kenny: yes. anthony: okinawans love pork. every part of the magical animal, the pig. at urizun, the pork belly is slowly cooked in stock heavily infused with bonito flakes and awamori. the ears are simmered until tender. thinly sliced, and dressed in rice wine vinaigrette.
i m not accusing anybody of gambling but, uh i see some money changing hands. he can do it, i can do it, damn it. anthony: if you re looking for sushi or kaiseki or ramen you will, of course, find them in okinawa. but what you need to know, what you must know, is that in okinawa pork is king. okay, they got tofu too. here at urizun they do specifically okinawan food, the okinawan way. kenny: hai, arigatou. this is the tofuyo, which anthony: okay. kenny: you just eat a little at a time. anthony: is that that strong? kenny: it is a little strong, yeah. it has, like, a cheese type of texture. anthony: it s good. kenny: not bad, right? anthony: it is like blue cheese. ah, pork belly?