00:00:02 John Daub: Yes, I introduced these earlier today, and we're going to try them. These are the Philadelphia Cream Cheese and Cheddar Triple Slice of Cheese Goodness. It says here it's got three layers, and it's very creamy cream cheese. I've never seen this in the United States. You can take a look at the package. I bought this earlier today. In another live stream earlier today, I introduced this.

00:00:32 John Daub: This is the Bourbon Slice Nama Chocolate, which is Japan's raw chocolate. These slices, you can see it on top of the toast in the picture. This is rollable chocolate. It was insane. It was a pretty fun live stream we did earlier today. Right now, we're going to be looking at this.

00:00:52 John Daub: Philadelphia Cream Cheese made by Kraft is a very famous brand. I searched the internet, and I wasn't able to find Philadelphia Cream Cheese like this anywhere else in the world. You can see it even says here the top layer, the orange up there, is cheddar cheese. In the center, it's cream cheese in the white. Then on the bottom is cheddar cheese. It says here there are four slices inside. I have not opened this. It costs about $2.50, I think, for this.

00:01:25 John Daub: The packaging on the back looks like this. It is high calories. It's about 120 calories per slice. Thank you, Steven, very much for the super chat. It is processed cheese. It says up here it's processed cheese. It has to be refrigerated, and it has a shelf life until July 15th, and it's now the beginning of April. So we're gonna try this out. I'm really curious to see.

00:01:54 John Daub: Hi, this is the Only in Japan Go channel. Right now, I'm having a midnight snack at home, so let's try this. I still have the bread from this morning. This is Japanese bread, which I learned from the stream—they remove the crust from it, but apparently in Italy, it's quite usual to see this kind of bread with the crust off. So we're gonna make a cheese sandwich. Oh, and this is the most popular cream cheese in Japan. It's called Kiri, and I believe this is a French company.

00:02:26 John Daub: This Kiri cream cheese comes like this. Let's see if I can get this open with one hand. It comes in this. So in Japan, one reason why people are not grossly overweight is probably because the cream cheese is controlled like this. This is one block. It's about like one tablet of butter. This is about what it would look like on a piece of bread, and it's not very big, and it's individually wrapped cream cheese.

00:02:58 John Daub: And in the United States, when I eat Philadelphia cream cheese, which is the brand that we have here, they put it in a tub, all right? It's a tub of cream cheese. That's just insane, because you cannot control how much you put. You just take a spoon, and you lop it on top of a bagel. And with these Japanese size, you can't do that. It's very much controlled. And if you take a second one, then you know, wow, you took two. Whoa. This is the normal size. And this is the most popular cream cheese in Japan, the Kiri. I get it at Costco. This one I got at the supermarket, but I get it at Costco, and it's ridiculously cheap.

00:03:48 John Daub: So what I'm going to do is I'm going to make a cheese sandwich for you. This is going to be fun. So this morning, we made a chocolate sandwich with these strawberries, and today, we're going to make a cheese sandwich. I'm looking forward to this. I have the oven toaster on. This is a special acai beer for the cherry blossoms. We just finished the cherry blossom season in Japan, so it's after midnight, so kanpai, everybody. Oh, that looks good. So kanpai to everybody out there.

00:04:26 John Daub: What I like about Japanese products, and one of the things that you're going to notice when you come to Japan, is that no matter what the product is, they have here an easy tear which makes it very simple. So once I tear this, that's it. I can't make this label look any more beautiful, but look. Boom. So I like this, and it's not just with the cheese. It's like in everything that they do—Japanese products have it, except this one didn't really have it. This didn't have an easy tear, but almost every other product has an easy tear on it, which makes it really neat.

00:05:03 John Daub: Okay. Whoa. These are fast. Whoa. These are really, really thick. This, if I'm comparing this to normal slices of cheese in Japan, you only get four in one of these, and this is pretty insane, but okay. Let's try this. So I've got two pieces of bread. Yeah. A little bit over the side, and I'm going to put this on top, and there you go. This is a triple cheese sandwich. There's three slices, really, in one, and I'm going to put this right now into the toaster oven here, which has been warming up.

00:06:18 John Daub: I'm also going to put another one in there. While that's cooking, I'm going to do one more, but this time, I'm just going to lay it on top. What I'm going to do is cut this, and then we're going to dissect it. All right. This is just a regular steak knife, because I don't need a really powerful Japanese meat knife. This is good enough. We're going to dissect it, and then see what's inside. It should look like this, right? Right down the middle. Wow. It's so soft. Of course it is. It's cream cheese. All right. There you go. Oh, yeah. Look. Look at that. So there's... It really is three slices. Cream cheese, cheddar. I'm curious to see how this cheddar tastes.

00:07:18 John Daub: All right. I'm just going to try just a little piece of it. Okay. That's so good. I'm sorry. You know what? I get to drink this with a little bit of beer. Kanpai, everybody. Kanpai here. I'm sorry. I have to say something. I don't like processed anything. I try to eat healthy. I try my best to stay in shape. I run, exercise, and I try to eat good things. But man, when you see this in the supermarket, it just makes you want to try it. And in Japan, Japanese companies are so smart with innovating and making products attractive that you want to try it, even though it's not things you want.

00:08:33 John Daub: Okay, Tobias, thank you for the super chat. Hold on a second. While this is toasting, stay right there. I want to show you something down here. Here it is. There you are. So, I have a collection of weird stuff. This is Pepsi. Everybody knows I've done some Pepsi things. They made salty watermelon Pepsi. Now, and the color's starting to go because it's three years old. Now, normally, I would not drink Pepsi or cola at all. But come on. It's salty watermelon Pepsi. You got to try that.

00:09:11 John Daub: This is the Pepsi Christmas Cola, which I did an unboxing or unbottling of in the winter. You can see that episode, too. There's the Halloween Pepsi, which is also a weird color. And Coca-Cola and Canada Dry had hot ginger ale. And this hot ginger ale came out of the vending machine hot, and it tasted like an apple pie to me. I don't know how they did it. It tasted like a sweet apple pie to me. And that's what Japan does. They make everyday products that we don't know how to make. They make a lot of products that we buy at the supermarket in the West. They bring it here, and they make it Japanized. And that makes me want to buy it.

00:09:47 John Daub: This is the new Canada Dry that's out, the Tansan (carbonated water). And makes me want to buy it just because I want to try it. Even the labeling on the beer, because of the cherry blossom season, Asahi has changed the packaging. It makes me want to buy it just to try it. I know it tastes the same as normal everyday Asahi, if you're drinking it everyday. Just run-of-the-mill Asahi, but it's got the nice packaging. Alright, the cheese melt looks like it's doing pretty good. Oh no, we're starting to lose some.

00:10:29 John Daub: Hey guys! No, no, no! Alright, good dog Tobias, thank you! I used to have some of my best friends live in Småland and Uppsala in Sweden. I don't have any schnapps here for you, Tobias. I wish I did. I do have in my little pantry from your neighbor, I have some Gammeldansk. And if you're from Denmark, you know exactly what this is and you're probably wondering what the heck I'm doing with this. It's because when I was in college, I used to drink this with my Danish friends. So, that's sort of close, Tobias, to Sweden.

00:11:11 John Daub: Alright, now, this is the money shot. This is the money shot, okay. We're gonna put it down here. We're gonna cut this for you now and see what it looks like inside. Oh geez, it's hot. I should probably let this cool. Alright, you know what? I'm gonna see how it toasts. So, I'm gonna put this in the toaster oven, so then we can keep this going. This is my midnight snack. Alright, so I'm gonna put this in the toaster oven and then come back to it.

00:11:55 John Daub: Alright, are you ready? The toast has toasted well. Yes! Yes! This is epic! Look at that! And I didn't spread it. I didn't put one piece of cheese in there. I just put one piece of cheese in there. And then I just literally opened up pieces of plastic, put the cheese in between two bread, and look at that! Oh man! This is incredible! Oh wow. It actually looks better than the wrapper, if that's even possible. This looks too fake. This is the real deal. And it almost looks like the hanjuku tamago (half-boiled egg), like the half boiled eggs. In there, you get a little bit of white and a little bit of yellow. But the coloring in it is awesome!

00:13:00 John Daub: Alright, we gotta try this thing. While we eat this, the other one is in the toaster oven, so we're gonna try this one. It's right now 1:15 in the morning in Tokyo. And I'm still editing a video. Down here. Alright. So this, I'm just gonna eat it like this, cause this is incredible. Alright, here we go. Whoa! This is too good. Cheddar is cheddar, okay. I think if you've eaten cheddar before, you know what I'm getting here.

00:13:47 John Daub: But I want you to close your eyes and then imagine the creaminess of the cream cheese. As your mouth rips through the crunchiness of the toasted bread, you hit first that cheddar. You know, that little bit of a sharpness to it. It's very subtle because it's processed. But you bite a little bit further. And first you get that little sharpness of the cheddar. And then you hit that creamy cream cheese center. Oh man. Best midnight snack ever. Mmm. The slices are really three times the size. Oh man. I'm moved by the triple cheese experience by this amazing cheese melt.

00:14:50 John Daub: Okay, here we go. We have to—this is for science, okay. Oh, that's a nice even melt so far. Well, we want to go a little bit further. Oh look, you see that in the corner? Where it's getting little wrinkles? Alright, that's gotta work a little bit longer. Oh, it's so good. Okay, well, while that's toasting, I gotta go back to this. Honestly, doubling it up was an awesome idea. Because yeah, this is the best sandwich that I've had in a long time. I probably should have put some tomatoes in there, but it's so good. Mmm, just the pleasure from it. Awesome.

00:15:45 John Daub: Oh man, this is too good. This is not good for you. Don't eat more than one. And it's hard to do that. Alright, we're getting there. Oh, it's starting to wrinkle up on the side here, do you see? Oh, it's good. I want to thank a lot of the fans, the viewers out there. They've sent me things like this. So, Joanna, this is your cookie jar. I appreciate this very much. It's one of the coolest things on my shelf. And I got this from the—this is an Indian taxi. And I got this from the cherry blossom party that we did. The Only in Japan Cherry Blossom Party. And this is pretty neat. I've gotten a lot of magnets from people all around the world. I appreciate the gifts very much.

00:16:50 John Daub: I think we're almost there. How does it look? You know, if you stare at it, it takes forever to cook. So we shouldn't stare at it. So, let's get some more in here. So in Belgium, I don't know if you're familiar with Belgium, but there should be two fingers of foam in it. And says here two fingers. And one of my friends does this Belgian beer weekend in Tokyo in September. And I think they do it all over Japan now. And yeah, it's pretty cool. I like these glasses. I think we're almost there. Nothing like a little cheese. Cheese, please.

00:17:59 John Daub: You know what? I'm gonna turn this to top grill. This was already preheated, so should be cooking a lot faster. Linda, I probably should use tongs. Oh, you can see now it's starting to really wrinkle up here. And I think we're just about done. I think there's too much more we can do with this. I want it to stay cheesy, but I don't want it to get hard. All right. Jib says take it out. What do you guys think? Take it out? A little bit longer.

00:18:45 John Daub: You know what? I'm gonna take it out when I get 100 likes. How about that? So right now we're at 66 thumbs up. So if you give it a thumbs up, I'm gonna take it out. That's better than a timer. So give it 100, let's get to 100 thumbs up. And then I'm gonna take it out. Thank you, Tobias, man. Wow. We're at like 100. I should have said 200. Like 120. Wow. Okay. Oh, man. Linda said get tongs, but I can't be bothered. Just do it quickly. Okay. Oh, you know what? Vids for your mom says let it burn. And you know what? Toasted cheese is also really good, but I think that's pretty toasted.

00:19:35 John Daub: This looks like my friend in Tottori. I made a video on this. She's 106 and she's really in good shape. Actually, she has smoother skin than this. Whoa. This is processed, but you know what? I don't care. You just have to eat it. Oh man. So as you can clearly see, the consistency of the cheese is a little bit unusual. It looks like a T-shirt, doesn't it? It was a little tight T-shirt cause I ate half of it. All right. So let's try it out. And we have to give this a try because, oh man, I'm kind of excited.

00:20:19 John Daub: Up here, you see this up here? That's my rice cooker. And if you are interested in learning how to do a rice cooker video, maybe I should do a rice cooker video because without this, I probably would not eat enough rice. Rice cookers are awesome. It's hard to make rice without it. So let's give this a try. This is just an open cheese sandwich. This video has been brought to you by Habanero Hot Sauce. So if you're going to do it, do it right with Habanero. Oh man. All right, here we go.

00:21:08 John Daub: I think I can do this one-handed. I'm not going to put a lot in here. Just enough that it disturbs me. But not enough that it disturbs me that tomorrow will be a bad day. Is that enough? I think that's enough. Oh, that's more. Oh, there's a little piece of hot. Oh no, this is way too much. No way. So I just took what was going to be a really boring episode and we just kind of made it a little bit better. Get the beer ready. Now I can—the Habanero, it's going to be okay. I'm going to feel it, but I think it's going to be an interesting mix just between the creaminess of the cheese, the sharpness of the cheddar, then the bite of the Habanero. And this one is a really good one. I got this one at Trader Joe's in the United States when I was visiting my parents. I always go to Trader Joe's and stock up, cause we don't have that here in Japan.

00:22:12 John Daub: All right, I'm going to go for the Habanero side first, and then we're going to take a look at the damage. It's really good. I can't scream. It's one in the morning. You know what this tastes like? Nachos. This tastes like nachos. Um, it's pretty weird. It's when you put the Habanero sauce or any hot sauce, and you have a lot of cheese. It's essentially just nachos. That's my first reaction was it's so spicy. What is that taste? I've had this before. Wait for it. Nachos.

00:23:16 John Daub: You know how when you eat nachos, like good nachos, the ones where they bring it to the restaurant, you have the chips. This isn't the chips, but they put different kinds of cheeses on it. Sometimes that's what this is, but you can't see the front lines so much. But once again, it's three layers of cheese and it's just an amazing texture on it. But for something that's processed and I want to be perfectly honest with you—I want to thank you for the super chats, by the way, Bobby Backpacker cheers. And can't be taught. Oh, Todd, more beer for you after your mouth burns in the habanero. I'm going to need it, brother.

00:24:05 John Daub: I don't eat a lot of processed foods. Honestly, my refrigerator is stocked with everything because I live right next to the supermarket, as you know. But once again, when you see something like this, it is absolutely something that you have to try. Um, and here's the last bite. Oh, I mean, let me be honest with you. Nachos in Japan, it's like rare, you know, you don't find that everywhere, but if you can make nachos at home or even come close to it, do it because yeah, the fact that there's just so much cheese, if you fold it, you can see it's more cheese than bread. Oh man. And I still got two left. This is really good.

00:25:09 John Daub: Not attractive to see some dude coughing up the habanero. But totally fine. Totally worth it. Um, Kraft. Before I asked you why you didn't come up with this, why didn't Kraft with all of your cheesiness experiences? I'm talking like decades of cheese experience, Kraft. And that's your thing. Didn't come up with nama chocolate. Bourbon did. This is a company called Bourbon in Japan and they make some of the best chocolate cookies and confections that are reasonably priced. Really, really good. My favorite cookie is made by them. They came up with this. Well, Kraft, not to be outdone, came out with this. Oh baby.

00:26:01 John Daub: So I have to tell you that piece of habanero came back. Very impressive Kraft. Five stars. I don't know if this is going to be available in the United States, but what I can tell you is that you can't get this in the United States. I know that. And you can't even get this in Switzerland. A Swiss fan or viewer chimed in and told me that this is not available in Switzerland, which is why they got the best chocolate. How do they make this soft? They put a little bit of alcohol and some gelatin in it from what I read on the internet. But Kraft, man, what you lack with creativity of other ingredients, you more than make up with something so unique like this. Only available in Japan. So I'm going to give it a hand. Me like, me love, me make another one without the live stream.

00:27:00 John Daub: So thanks again for joining me on this cheesy adventure with a little bit of habanero. We don't have a moderator, so I apologize for some people who seem to really like manga but spell it wrong. But regardless of that, I want to say thank you to everybody for watching the episode of cheese. Back behind me, over there in my apartment, there are two boxes and inside of these boxes, I'm going to show you something really amazing that's inside of here. And there's my shorts drying because I go running and I do the laundry all the time. And there's some more trash on top. I'm going to unbox these tomorrow and I want you to get a little bit of excitement because what is inside there is going to just completely blow your mind. Because it's a lot of fun. Right, Mr. Bean? All right, everybody have a great night wherever you are in the world. See you tomorrow. Enjoy it with habanero and a little bit of cheese. Thank you, Kraft. Bye bye everybody.