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
oh yeah. i can honestly say this is the last thing in the world i want to eat. oh, do you see that now, but just wait. behold so this looks great. i got to say. it s very good. i ve done good in this world. i know people love him because of the food and drink. there are also some of us that say that was beside the point. it was also just about him and his way of looking at the world. i loved watching him go into a restaurant or a home. and just sort of becoming accepted in the process. we are here for a supra, if the home. a supra is like a feast. super traditional. a pig is dispatched and broken into constituent parts.
it was also just about him and his way of looking at the world. i come out of 30 years of preparing food for other people in a restaurant situation. most of the places had table cloths and i enjoy from time to time very much eating at fancy restaurants and that said, i am happy experiencing food in a purely emotional way. i love watching him go into a restaurant or home and just sort of becoming accepted in the process. we are here for a supra, if the home. a supra is like a feast. super traditional. a pig is dispatched and broken into constituent parts. the neighbors pitch in, helping to make three different varieties of a cheese-filled bread. while i m always interested in what s cooking, i am much more interested these days in who s cooking, why they re
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.
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.