here at urizun they do specifically okinawan food, the okinawan way. >> kenny: hai, arigatou.hony: okay. >> kenny: you just eat a little at a time. >> anthony: is that that strong? >> kenny: it is a little strong, yeah. it has, like, a cheese type of texture. >> anthony: it's good. >> kenny: not bad, right? >> anthony: it is like blue cheese. ah, pork belly? >> kenny: yes. >> anthony: okinawans love pork. every part of the magical animal, the pig. at urizun, the pork belly is slowly cooked in stock heavily infused with bonito flakes and awamori. the ears are simmered until tender. thinly sliced, and dressed in rice wine vinaigrette. and the ribs, after brining in sake and seasonings, are slowly roasted. so you grew up in new jersey. how did you find your way to okinawa? >> kenny: well, my mom, my mom was from here, my dad was in the navy. he was stationed here, met my mom, and wound up back in new jersey. because that's where my dad was from, patterson. and i was born and raised there. uh, the school i went to was predominately caucasian kids. there wasn't many asian-americans