Tasting all of the Fermented Flavors of Okinawa | Bizarre Foods with Andrew Zimmern | Travel Channel

Andrew travels to Okinawa, Japan for historic eats like pig’s blood and tuna eyes. Naomi Fujiwara, a Yakuzen teacher well-versed within the historic observe that considers all meals medicinal, takes Andrew to Izakaya Payao. Chef Tsutomo Yamashiro, with 50 years of expertise, serves them native taman fish, braised tuna eyes and goya chompuru. The nation’s nationwide dish, goya chompuru is a mixture of tofu, scrambled eggs and fish desserts with goya melon. Heading to Makishi Market, Andrew and Naomi pattern dried fish shavings, sea kelp, pickles from 70-year-old Hirata Pickles Shop, fermented fruit and dried octopus. At Kin, Andrew experiences a collision of cultures when he is served Okinawan fried pig’s blood stew from an area man in traditional American overalls at a diner-style lunch counter. Andrew actually experiences the secrets and techniques of Okinawans’ famed well-being on his weird meals journey.

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