this is a Japanese street food tour of a
fish market in
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Okinawa okay so I've taking a little
trip with Michael and Wolfie and we're
here just in front of the fish market
also called the public market here in
Okinawa and I wanted to take you guys
with us to show you all the stuff that
we'll be eating and some stuff that you
can eat as well when you come here but
before we start like always if you want
to see what I'm doing on the daily check
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merch and if you guys have any questions
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out my Discord Community all right let's
get our food on Bishi Public Market also
known as okinawa's kitchen is full of
colorful tropical fish tropical fruits
and all sorts of delicious food you can
only find in Okinawa the island of
course is surrounded by ocean which
naturally lends itself to extremely
fresh seafood and because of this it's
one of my favorite Japan home away from
home destinations it's only a 15-minute
drive from naha airport and is located
in the coai Dori area it's easy to miss
the entrance so make sure to find the
small alley ichiba hondori to find this
somewhat hidden Market started as a
black market in the post-war era it's
now run by the city since 1950 it has a
brand new facade from a recent
renovation but you can still feel the
history when talking to people inside of
the market one of my absolute favorites
about this spot is that the food you
purchase at the market on the first
floor can be taken up to the second
floor restaurants to be freshly cooked
called Moi a which I'll be gladly
showing you
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today
so
weor Dori number one nakama suisan this
spot we're going to be ordering some
fish and then we're going to be taking
it upstairs when I'm coming here no
doubt I'm throwing down on their Seafood
hitters there are many seafood shops in
the market but this spot definitely
stands out with its variety and friendly
customer service even if you don't know
anything about fish the staff are more
than happy to guide you along on your
order check this out so this is the yako
guy and then you have EA EBY over there
which is like kind of like a lobster and
then you have tiger prawns I think you
have these little prawns there's just so
much fresh seafood
here Goan wow that cost Goan 50,000 y
among all the delightful Seafood options
we had to go with these okan Specialties
a giant turban sea snail shell called
yako guy and eaba a parrot fish from
here all we had to do was decide on how
we wanted it to be cooked the shop would
clean the fish slice it and then hand it
over to the restaurant of our choice
upstairs to be cooked we asked for half
of the fish to be steamed and slightly
salted while leaving the other half for
sashimi to get that fresh fresh so here
is the Sashimi you can still see the The
Blues from the fish on the outside this
is truly an Okinawa fish let me get some
Wasabi and dip it into the soy sauce
look at
that that is so tasty it's a white fish
so it's super light the outer skin part
has a little bit of kind of like a
crunch like a gristle so it pairs really
well with a soft light white fish the
beautiful ocean blue fish itaba is is
basically a white fish with a mildly
chewy textured skin the shop will
actually pre-boil a skin enhancing its
centeredness and unlocking its
irresistible Umami I love sashimi and
going to a place like this so wonderful
because you can see the fish it's fresh
and you can see them cut it right in
front of you and so this is the other
half of the fish is pretty hot let me
just grab a piece of this fish look at
that it's still steaming right there wo
it's so tender it's just breaking
up that is some of the softest fish I've
had in a while all the juices just blw
out is explosion of flavors and Umami in
your mouth that's some onions I think
there's some lemons in here it's like a
very very simple way but the fish itself
is so fresh you don't need a lot to
highlight it it's just good as it is
look at this the yakai just came this is
like one of those things you don't see
like in Tokyo very often and we get to
have it right now here is the shellfish
put a little Wasabi there
already it has such an amazing texture
like you would think that' be a little
bit softer but it almost has kind of
like a crunchy taste to it like it's
light and sweet at the same time but it
is a little bit gritty so you know we
had the light fish just now and now
we're getting a little bit something
harder we have so many different
textures here the texture is completely
different depending on the parts as meat
closer to the opening is harder while
the meat deeper inside is softer and
slightly sweeter so it really depends
like the first one I had was really
tough and then these whiter pieces are
really soft so you get kind of like a
mixture of different textures number two
mikia this Okinawa specialty is Umi buo
and you can buy it at this shop right
here Umi buo also known as green caviar
or sea grapes is a seaweed grown in the
sea of Okinawa and to say the least it's
an old Ultra popular okan side dis for
its unique popping texture and mildly
salty refreshing flavor and this spot
has been providing the best quality SE
grip since 1948 in this
market this next one is Umi buo which I
love and one of the things that I don't
get so much in Tokyo but when I come
here I always have it looks like just a
bunch of little grapes but these bad
boys come straight from the sea look at
that look at that nice thing is that it
came with with some T right here dip dip
[Music]
dip I love when you bite down one these
little grapes they just pop inside of
your mouth and they release all of the
flavorous it has a soft succulent
texture you can't get in any other food
one quick tip when enjoying these
magnificent sea grapes try dipping them
into the sauce instead of pouring it
over as sea grapes shrink when they're
soaked in the sauce and the sauce itself
is a little bit sweet kind of balances
each other out number three Okinawa wagy
beef Aya py so this spot behind us right
here so some real deal Okinawa beef you
want to have some
Opie
yeah
no isaki beef is a blackhaired wagyu
raised on okinawa's tropical weathered
land known for its luscious velvety fat
that will easily melt to the touch and
despite its richness and deep Umami
flavor it feels light when you eat it
yay Michael actually won the discount
game and I decided to order their wagu
Sushi the shop flame torches the wagu
right after it's been ordered lightly
filling the air with a wagy smoky
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Aroma wow look at this we got some wag
you Sushi okay so I'm eating this right
in front of the shop you can see just
the marbled fat oh you can smell that
flame broiled loveliness we just put a
little bit salt earlier look at that
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amazingness all of the oils are just
melting in my mouth that is fabulous it
grilled it to Perfection you can see
it's not the thickest meat in the world
but there's just so much flavor in here
the shop uses a vinegared rice which
balances the meat to absolute perfection
it's similar to sushi rice this one
let's put a little bit of Wasabi on top
just to give it you know a little bit of
kick that is beautiful hey guys I wanted
to quickly tell you about my Pao from
Tokyo premium katti hot sauce it's
handcrafted exclusively by a small batch
producer in Japan's nigata prefecture
made with an original blend of Premium
Ki AG six years locally grown Carolina
Reaper and show you a lot of love has
gone into each bottle and I'm telling
you that there's no hot sauce in the
world that has this level of umami and
fire all in one and it all begins at the
base of Mount mioko in a process called
Yuki sadashi where locally grown red
chilies are spread over snowfields to
develop their natural Umami for over 3
to 4 days forming the foundation of ki's
distinctly delicious flavor you can get
it at poo from tokyohot sauce.com or
just click on the link below and if
you're in Japan I have shops listed on
the website such as skije Fish Market
Fair Warning these handcraft bottles are
produced in limited batches and we've
already sold at once so get it as soon
as you can and avoid a 1 to two month
wait here will be we have salted okina
Sal number four shinzato Toshi Shen so
this spot has an Okinawa specialty
shimako let's go since 1960 this shop
has been loved by locals and is known as
Grandma's pickle shop it offers Okinawa
specialty pickled Island shallots and
all kinds of other delicious pickle
dishes all handmade with love it offers
a wide selection of flavors and the shop
staff are always super friendly and
helpful okay so here we go I got The
Salted version and I got the kimchi
version so Island shallots are called
shimao and are smaller and spicier than
standard shallots the ones sold here are
carefully peeled by hand which helps
Infuse all of the flavors okay here you
go and then got some Bonita flakes throw
on top of it just sprinkle some on let's
take a fresh
bite wow so you can definitely taste
that it's been pickled a little bit it's
quite salty it does have like a very
oniony taste but it's super mild
compared to other onions it does have a
pop and then the Bonito flake adds a
little bit more flavor okay let's go
open this one up now this one is the
kimchi version was actually I like more
than the Salted
version m M this is so good that
balances out the fresh springy taste
this is a great kimchi too that they've
used for me I can just eat it by myself
but other people might want to like
balance it out with some rice or
something else yeah I just love it just
the way it is if you're coming here and
visiting and you want to bring some omag
to your friends and family then this
would be a great recommendation but to
be fair m is not such a favorite of this
you don't really like onions so much
then maybe you won't like this for those
of you who do then definitely worth a
try and number five OU Cen so this next
spot behind me so this next spot behind
me has some special
pork all let me just show you all you
meat lovers out there this is the spot
the butcher was founded in 1953 and
mainly offers Okinawa raised pork from
Fresh Cuts to Okinawa pork dishes and
this shop also allows for the moag
system so here here we go this is
another little secret for y'all this is
auu which is an oak andow and pork you
can see right there we got three cuz you
know I'm just a little bit hungry today
look at all of this oil it smells tasty
you can see how thick that
[Music]
is Holy Thunderbolts that's good auu
pork is a rare okan delicacy known for
having a marbled meat with a higher fat
content but with lower cholesterol it
has an undeniable sweet and soft texture
tastes rich with mamy but I think I'm
going to add a little bit of salt and
then you know add some pepper on there
boom boom boom I'm not that ordinary
regular guy I like to do things my way
[Music]
sometimes o with the salt and pepper
just add a little bit more Ki the way I
like it what a special day this is get
to share all of this experience with all
of you one of the nice things about
going to a different part of Japan is
getting to experience all the different
food that they have and okanawa is just
like so far from Tokyo a lot of the food
here has its own uniqueness its texture
its flavor it's just a little bit
different that makes it fun to enjoy and
travel here okay so I'm going to close
it here thank you guys so much for being
a part of this if you guys like this
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you guys in the next one