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>> 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 ex...

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 ...

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 ...

>> 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 porcup...

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 ...