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. 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
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.
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: 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. 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.