longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where, if you bothered to ask, he would've proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. mm, delicious. >> yasuda: thank you very much. >> anthony: which is more important, the rice or the fish? >> yasuda: rice. >> anthony: or what percentage? >> anthony: rice? more important? >> yasuda: uh, about 90%. >> anthony: wow, that's -- >> yasuda: fish is a second ingredient. the main ingredient is rice. so, my sushi is rice. [ laughter ] >> anthony: yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to kameo dojo in asakusa to try and show me how his sushi technique and kyokushin karate are one in the same.