00:00:01 John Daub: Wow, so that's Hiroshima okonomiyaki festival style, and I'm at the Torigoe Festival, sort of at lunchtime. You can see that there's a procession coming with a small taiko drum in the distance. Hey everybody, so I'm going to take you through this festival experience and give you a taste of some of the food that they have here. A lot of it I've seen because I've been living here for 20 years, but it might be your first time, so it's a good idea to take a look at some of the food that they have here.

00:00:35 John Daub: A good introduction to festival foods here in Tokyo. The summer season is just loaded with lots of festivals, lots of things to try. Most of them are priced between 300 and 600 yen, which is like 3 to 6 dollars. So let's have a look around. Helping me out is Kanae. She lives here in this area, so she knows this area very well, so it's good to have an expert. We have all sorts of foods here, including kebabs. Lots of them.

00:01:06 John Daub: Wow. What is this? Chicken skin. Chicken skin. Here we got kakigori to cool you down. They get some unique flavors here. Kakigori is a summer favorite here in Japan. You can see here chocolate, mango, strawberry, milk, and green tea they have too.

00:01:37 John Daub: Oh, very nice. How much is that?

00:01:42 John Daub: That's like 5 dollars for that. We're just going to have a quick look around. Here's some traditional games. This one you can play. It's like Plinko if you watch The Price is Right in the United States, but I guess you drop the ball in it, and if you can get it in the holes you get to win a prize. None of which I want, but that's okay. Or you can get a ride on dad's shoulders if you're lucky.

00:02:10 John Daub: But the smells, you can really smell the festival. Just so many different things.

00:02:15 John Daub: So many different kinds of smells. Oh. So I guess he's playing the shooting game. If you have the skill and you are able to hit the target, you too can win games that have been sitting up there for about five years.

00:02:32 John Daub: Does he have the skill? No. No he does not.

00:02:42 John Daub: Whoa. This is a pretty cool bag. So these are games right, Kanae?

00:02:53 Kanae Daub: Yeah. So you have to catch these balls, and then you can win a prize.

00:02:59 John Daub: So she's trying to catch the ball. Yeah. So you have to catch these balls, and then you can win a prize.

00:03:01 John Daub: So he's trying to catch it with one of these catchers. They're made out of paper, so they break really easy with the water.

00:03:09 John Daub: And she was able to get a lot of these toys. Wow. She's gotten a lot.

00:03:23 John Daub: She's very skilled at this. I don't think this is her first time.

00:03:29 John Daub: We've come here for the food. Are you hungry?

00:03:32 John Daub: I'm hungry. She's hungry. She's so hungry.

00:03:37 John Daub: Well, we came to the right place.

00:03:39 John Daub: Thank you Richard very much. Thank you.

00:03:41 John Daub: Alexander and everybody else for the super chat lunch money, so we're gonna be using it for—oh man, there's some oden here, there's some ice cream, there's this game. Do we eat these?

00:03:55 John Daub: You don't eat these?

00:03:57 John Daub: This is for a game. You have to catch as many fish as you can using one of these paper filters, and then you put them into a bag. But alright, let's get some food. You got some pineapple here with and with some melon that all looks pretty good. So what do you in what are you in for, Kanae? Takoyaki maybe?

00:04:17 John Daub: Cha cha cha? I always say cha cha cha with takoyaki. So this this takoyaki is very special though because they put the taco out for everybody to check out. Check this out, you can see the octopus quality. But not only that, they actually stick out of the takoyaki, which looks really good. Yeah, do you want to try one? Are you okay? Let's go.

00:04:44 John Daub: Let's try it. Alright, Kanae is gonna go in for the kill. I gave her money. Is that—sick. I think this is 600 yen exactly. I might have prepared for this. So we're gonna try this this special takoyaki first. Alright, you can hear the drums banging in the distance. Apparently this lady is very famous, she's been on TV.

00:05:19 John Daub: Whoa, here comes the sauce. Hey Daniel, thank you. We are having something very tasty. It's takoyaki with the taco. Oh look at that mayonnaise.

00:05:30 John Daub: Oh, this is gonna be awesome. Hey Gretchen. Oh, he's starting to put the mayonnaise on. Check it out. We're in a very crowded area, so I hope that the quality of the video is good. Okay, here we go. Kanae, where shall we eat this?

00:05:59 John Daub: You get the food, and then it's like, where do you eat it, right? I guess you have to eat it and walk. But in Japan, you don't usually eat and walk with your food. That's a creative way to use old DVDs, huh? Check that out.

00:06:15 John Daub: Oh oh oh oh. It's like the carnival. It's pretty fun. Oh man. Oh, we're coming back here later. Okay, look at that. That's karaage. Oh man, we're coming back here later. It looks very good. Oishisou.

00:06:40 John Daub: Ja mata kuru ja tabere na ato de mata kuru yo. Wow, we're coming after we eat this. I'm a sucker for karaage.

00:06:49 John Daub: Wow wow. You like this one? This is champagne. Oh, and inside they put in meat, right? And we have to come back for this too.

00:07:06 John Daub: Wow oishisou. You can hear it grilling. That's 300 yen as well. Oh, this is anzu ame? Anzu ame means candy, and anzu ame. Anzu ame? Kuri kori?

00:07:25 John Daub: Wow. Oh wow. Ja mata kuru. That's a candy. Oh, we're gonna try a lot of stuff.

00:07:41 John Daub: Alright, first we got. Oh, and you can you can hear the festival procession coming. They're holding. This is the Torigoe Festival, and they're holding one of Tokyo's maybe not this one, but it has—it's famous for having one of Tokyo's most—the heaviest omikoshi, which is a portable shrine.

00:08:03 John Daub: I look at the kids, man. Oh man, they're really—they're really strong. That was the koromo deshou. Work here comes another another child omikoshi. Look at that. Yes.

00:08:33 John Daub: Yes yes yes yes yes yes yes!

00:08:39 John Daub: This is Kuramae, very close to Asakusa.

00:08:44 John Daub: Torigoe.

00:08:46 John Daub: This is actually Torigoe.

00:08:48 John Daub: That kid's getting a free ride.

00:08:50 John Daub: I'm so jealous.

00:08:52 John Daub: I'm too big to get the rides.

00:08:56 John Daub: Alright, let's try this now.

00:08:57 John Daub: I guess we can find this place.

00:08:58 John Daub: Oh man, that guy's got beer.

00:09:00 John Daub: Check that out. I could use a cold one.

00:09:05 John Daub: Alright, let's try this takoyaki.

00:09:06 John Daub: Yes please.

00:09:10 John Daub: And then we're going back in for all the other goodies.

00:09:14 John Daub: Yeah.

00:09:15 John Daub: Alright, take it, take it.

00:09:16 John Daub: Come on baby.

00:09:21 John Daub: Yeah, let's keep it going.

00:09:25 John Daub: Oh, that looks so nice.

00:09:28 John Daub: Cronus Vipers in the house.

00:09:29 John Daub: We're having fun, thanks.

00:09:33 John Daub: And Jenna Brewer.

00:09:34 John Daub: Love the livestreams with newborns. I feel stuck at home.

00:09:37 John Daub: Well, you know what?

00:09:38 John Daub: We're gonna eat this for you and your kids today.

00:09:41 John Daub: Since you can't make it.

00:09:42 John Daub: Cause I totally understand.

00:09:46 John Daub: One day we'll be where you are.

00:09:48 John Daub: And we'll be living through your livestreams, okay?

00:09:50 John Daub: It's hot.

00:09:50 John Daub: Oh my gosh.

00:09:51 John Daub: It's so hot.

00:09:52 John Daub: Okay, put it down, put it down, put it down, baby.

00:09:54 John Daub: Put it down.

00:09:54 John Daub: If it's too hot.

00:09:57 John Daub: Oh, you can see.

00:09:59 John Daub: You can see the bonito fish flakes with the mayonnaise.

00:10:02 John Daub: Where's that big piece of octopus sticking out of it?

00:10:04 John Daub: I can't, I can't quite see it.

00:10:06 John Daub: Sorry, it's out of focus.

00:10:07 John Daub: Oh man, this looks so good.

00:10:11 John Daub: And what do you call this bonito fish flakes?

00:10:14 John Daub: It's called katsuobushi.

00:10:16 John Daub: Right.

00:10:17 John Daub: That paper-looking thing is called katsuobushi.

00:10:21 John Daub: I used my nose to turn it around.

00:10:23 John Daub: Alright, how is it?

00:10:25 John Daub: Is it hot?

00:10:26 John Daub: It's so hot, be careful.

00:10:29 John Daub: Alright, I've learned my lesson.

00:10:30 John Daub: I know when you put hot things in your mouth, it just completely burns it, and for three days I'm pulling the skin out of the—

00:10:37 John Daub: Oh, you can.

00:10:37 John Daub: I'm starting to see the octopus out of it.

00:10:39 John Daub: Alright, anyways.

00:10:41 John Daub: It's okay, right?

00:10:42 John Daub: If I eat it all.

00:10:43 John Daub: Can I eat?

00:10:45 John Daub: I'm just gonna do it.

00:10:46 John Daub: He can try, he can do it.

00:10:54 John Daub: I haven't done it yet.

00:10:57 John Daub: I can taste the batter.

00:11:01 John Daub: It's not 100% done, right?

00:11:05 John Daub: I don't know.

00:11:08 John Daub: It's really good.

00:11:09 John Daub: But—

00:11:12 John Daub: It doesn't, it's kind of raw though.

00:11:16 John Daub: Is that the tentacles?

00:11:18 John Daub: Oh man, can—

00:11:19 John Daub: Look at that.

00:11:20 John Daub: Hold it there for a second.

00:11:23 John Daub: Wow.

00:11:25 John Daub: That's some street food.

00:11:26 John Daub: Alright, give it a go.

00:11:32 John Daub: You're not turning into a YouTuber.

00:11:34 John Daub: I'm not turning into a YouTuber.

00:11:34 John Daub: Good?

00:11:38 John Daub: Alright.

00:11:39 John Daub: I like this because you can see the octopus like oozing out of it.

00:11:45 John Daub: Look at that.

00:11:48 John Daub: Wow.

00:11:49 John Daub: Come on.

00:11:51 John Daub: Come to John.

00:11:52 John Daub: Check that out.

00:11:56 John Daub: This is crazy, isn't it?

00:11:57 John Daub: Look at that.

00:11:59 John Daub: Now that's takoyaki.

00:12:06 John Daub: I've never seen anything like this.

00:12:06 John Daub: Alright.

00:12:07 John Daub: Last one.

00:12:09 John Daub: And then we're going in for more.

00:12:16 John Daub: Hot, hot, it's hot.

00:12:24 John Daub: Hot.

00:12:31 John Daub: It's okay, it's okay.

00:12:32 John Daub: It's okay, it's okay.

00:12:33 John Daub: I don't think it's cooked all the way.

00:12:37 John Daub: Guess that octopus was dead.

00:12:45 John Daub: Cronus Viper's saying get some beer.

00:12:47 John Daub: I'm on board with that.

00:12:48 John Daub: All right, let's go find some.

00:12:52 John Daub: I got to get some beer for the Cronus.

00:12:55 John Daub: Mr. Viper, thank you, sir.

00:13:00 John Daub: Or ma'am, we're not sure.

00:13:03 John Daub: There's some karaage over here.

00:13:07 John Daub: So, Kanae and I are digesting these takoyaki. That is a mountain of yakisoba.

00:13:15 John Daub: Check that out. Wow. That is a lot of yakisoba.

00:13:19 John Daub: Oh, my gosh. Just the choices. There are too many choices to pick from. And this is 500 yen for a super-sized portion, and then 600 yen for a super, super-sized. And I think they like the super-sized.

00:13:34 John Daub: Oh my gosh. We got to go back and eat some of that other stuff. Yeah. Because I promised that lady I would go and eat the karaage, right?

00:13:45 John Daub: Alright. So, we're going to go and eat this karaage because I made a promise. And now I'm going to go find some beer for Mr. Viper.

00:13:58 John Daub: Oh, but this is good too. How do we—I like this one. You like this one? Well, I got to—so, this one—okonomiyaki? Yeah, this is like okonomiyaki. It's butatamayaki, right?

00:14:07 John Daub: Okay, sorry. Butatamayaki, right? So, it's pork—round pork yaki. I don't know how to translate that properly. But to get three for 1,000 yen or one for 350, I think one will be enough. And you can see, it's made in this grill, like this. Should we get one?

00:14:27 John Daub: One?

00:14:27 John Daub: Yeah.

00:14:29 John Daub: Okay.

00:14:33 John Daub: You want me to do it?

00:14:35 John Daub: Yeah.

00:14:38 John Daub: I gave her 1,000 yen. There's more where that came from. Because we're here to eat. This is a binge. I put it in the title. It must happen.

00:14:50 John Daub: If you have any questions on what the food is, I will explain it. This is butatama. This is like okonomiyaki.

00:14:57 John Daub: Oh, look at that. She's putting all the sauce on there. Of course, with mayonnaise.

00:15:22 John Daub: All right. So that's what it looks like when they're cooking it up. And you can see the ingredients in the back. It's all fresh. I like that. There's the cabbage. Are you ready?

00:15:31 John Daub: Yeah. Alright. She's got it. Alright, let's eat it. And then I got to find a beer. No way. Cotton candy. Whoa.

00:15:44 John Daub: I get distracted so easily.

00:15:45 John Daub: Oh, man. That must be the most fun job or the most frustrating. I don't know. I'm sure some of it will fly into his mouth every now and then to give him some energy.

00:16:00 John Daub: Now, these are also been trending at the festivals. These are light bulb drinks, and you can put the drink in there, and there's an LED light. And kids like to walk around with it at night, but it doesn't help in the daytime because it's daytime right now.

00:16:16 John Daub: Alright, look at everybody. This is the eating corner. We found where everybody is just sitting here and eating. Alright, let's get it out and eat it.

00:16:22 John Daub: Oh, this is where we were last year. Remember, we watched here at the festival. I'll put a link in the description. Last year, I filmed this on a live stream as well.

00:16:32 John Daub: It's hot. She's burning her hands. Sorry.

00:16:40 John Daub: Okay. Oh, no. It does look very nice.

00:16:44 John Daub: It's hot. Okay, put it down. Put it down somewhere. It's okay.

00:16:50 John Daub: There's a curb over here. Let's go take it to the curb.

00:16:55 John Daub: You've been kicked to the curb. In the US, that does not have a good meaning, but in Japan, it's a new expression.

00:17:08 John Daub: Oh, it is hot. So that's what it looks like, and we have some more bonito fish flakes. And a lot of mayonnaise, and you can see it just like smothered in the sauce. This is awesome.

00:17:23 John Daub: Chopsticks. Itadakimasu.

00:17:29 John Daub: In the distance, another omikoshi is making its way here. How do you eat it? Can you just pick it up like a sandwich? No.

00:17:39 John Daub: You can cut. All right. I was going to pick it up, and I got in trouble.

00:17:46 John Daub: You can have this one.

00:17:49 John Daub: Thank you. Oh, that's so kind of you. I'll cut you the next one.

00:17:59 John Daub: Whoa. That has some volume to it. Oh, my. That's all right. That has some volume to it.

00:18:01 John Daub: Wow. So this looks like okonomiyaki. It's dripping. Here, put the underneath here. Oh, thank you. Yeah. Alright, let's give this a go.

00:18:14 John Daub: Oh, look at the egg. Is that egg or sauce? It's hard to tell. Alright, here we go. Turn the camera around with my nose. Give me a second. Oh, there we go.

00:18:26 John Daub: Okay. Here we go. This is butatamayaki.

00:18:29 John Daub: That's good.

00:18:33 John Daub: That's really good.

00:18:40 John Daub: How much was this?

00:18:46 Kanae Daub: $3.25.

00:18:48 John Daub: This was $3.25. It was a lot cheaper than the takoyaki by half. And this is better. This was half the price the takoyaki we just ate. And this is so much better.

00:19:02 John Daub: Wow. Yeah, it's healthy. I don't know if it's healthy with all the sauce on it, but it's not bad. Alright, let's see if I can just jack it up here. OK. You could see all that cabbage. There's some of the pink ginger in there.

00:19:17 John Daub: Oh, man. There's some pink ginger in there. It's really healthy. It's not vegetarian because it's got pork in it. It's not vegetarian, but it is really, really good.

00:19:38 John Daub: So far, this is the winner. But we're far from finished. Next is the pancake with the Chinese.

00:19:47 John Daub: You call it Chinese pancake? I was like, what? OK, let's try the Chinese pancake.

00:19:58 John Daub: I have to wait. I think it's going to be hot for a while. I'm going to try this for a while. I don't know if you can hear it in the distance, but they have one of the portable omikoshi is making its way across the intersection into the side street.

00:20:24 John Daub: You know, Croft 91 writes in here that pork makes everything better. And in a way, I have to kind of agree. There's something about the fat in it that just adds that extra dimension to the flavor of it. This one is good. Takoyaki doesn't have it because they use octopus, but this one had pork and you could taste that extra pig fat in it.

00:20:43 John Daub: And if you don't eat pork, you probably haven't experienced it, which is okay because I know a lot of people donated for religious reasons, but I gotta tell you, this sort of melts and, you know, it's not good for you. But all right, let's get let's get some more. Let's try some more food here. Next one is is what can I calls the Chinese pancake?

00:21:02 John Daub: We're okay. It's okay. Nothing wrong with Chinese pancake.

00:21:05 John Daub: Oh, they're making new ones. Now, this is what we just ate. You could see now, now you could see the pork on top of there. That's what we just ate, and down here you can see, they did they bring in boxes of cabbages so they cut it up fresh. So when they need it, they cook it. That's actually really the best way, and the little makeshift kitchen in the back keeps the stand going.

00:21:38 John Daub: Oh man, I might come back for more, but I have a feeling I'm gonna be stuffed before we get to the end of this. I'm still on this on this prowl for beer. So we got some we got a couple of missions to do here.

00:21:50 John Daub: Kids always love to wear these masks too. There's some pretty cool ones. Which mask would you get?

00:21:59 Kanae Daub: Yeah, I mean I'm into that one.

00:22:07 John Daub: That one's for me. And can I you're going for the that's the Okonomiyaki Sauce lady. That's who I recognized her from.

00:22:15 John Daub: Little ompa man action. Yeah, a little ompa man. I'm pumped, man, actually.

00:22:17 John Daub: Alright, the ansui ame looks good. So we're gonna try that after we try this pancake, okay?

00:22:22 John Daub: Alright, you got the cash? You got the cash. Alright, let's do this.

00:22:39 John Daub: This is the champagne, they call it right here. Champagne. I'm gonna try one.

00:23:00 John Daub: Wow! You can see inside of it boiling. It's okay, it's okay. It's amazing. It looks hot.

00:23:22 John Daub: There's the karaage place. And then we have some chocolate bananas and chocolate strawberries and chocolate pineapple. So there's lots of different fruits that have been choco-ized, I guess would be the word.

00:23:48 John Daub: Very good. Alright, should we eat it here?

00:23:54 John Daub: Let's just do it. I can hear the bees in the background.

00:24:06 John Daub: Let's go out to the street here. I haven't walked down here. Oh, oyaki. That's one of my favorite foods, oyaki. I love oyaki. Yeah.

00:24:18 John Daub: Oh man, I'm an oyaki-holic. I love that stuff. I'm here, you can buy some of the traditional—ah, oh, this is Torigowa Jinja. This is the shrine. So we've come to the shrine. This is where the festival is being held. So you can see right now they're doing a performance. So while this cools off, I'm gonna show you this for about one minute, okay? It's too hot to eat. Little Taiko never hurt anybody.

00:25:20 John Daub: Awesome. That they're gonna be pulling out tonight.

00:26:04 John Daub: And you can see there's a huge line. Sorry for the ultra close up. There's a huge line to pray. This is the front of Torigowa Shrine, Jinja. And this is the heav—one of the heaviest? Is this the Ichibanomoi? This is the heaviest omikoshi in Tokyo. Which might be in Japan. In Nihon—in Tokyo-dake? This is the heaviest omikoshi in Tokyo. It is—it is made of like—this is all gold.

00:26:54 John Daub: If this was a James Bond movie, this would definitely appear in Goldfinger. This would—this is absolutely worth like a million dollars. I really don't know but it's—it's—it's gold. I can smell the gold. No.

00:27:10 John Daub: How heavy is this? This is like two or three tons, I think. Yeah. I—I—I don't really know but I do know it's the heaviest in Tokyo.

00:27:19 John Daub: Alright. Cooled off this Chinese pancake. We're gonna go and eat it over here in the corner. So we don't wanna drip anything on the crowded—

00:27:40 John Daub: We've had takoyaki where the taco was sticking out. We've had butatama yaki which is like an okonomiyaki cake with pork on the bottom. And now we're eating the Chinese pancake which has meat inside of it. Alright, show us this beautiful—

00:27:58 John Daub: Dun dun dun dun dun—wow. Alright, it's not as hot anymore. How do you eat? How do you eat? Alright, ladies first.

00:28:21 John Daub: Good? Oh, it has like—like a gyoza smell to it. Kind of like gyoza. There's meat in the middle of it. Alright, my turn.

00:28:37 John Daub: Really good! It's got like this mochi mochi springiness to it. In the middle of it is minced pork, minced meat. The oil gives it that richness to it. It's not—it's kind of filling because of the oil and the meat fats, but it's really good. I think it's that mochi mochi bread around it that gives it—that brings it all together.

00:29:13 John Daub: Alright. And you can see there's some nira, which is—looks like a grass here. I'm gonna take a bite here.

00:29:29 John Daub: I'm digging it. Actually, I probably could only eat half of that because—I could only eat half of that because it's really oily. But it's—it's really good too. What's less oily is what Peter and I ate in a live stream about three months ago in Sugamo. It's the oyaki. And you can see that right there with these words here. Oyaki. I love oyaki.

00:29:57 John Daub: So let's go give that a try. You can see the dudes in yukata. It's now summer, so yukata is okay to wear outside.

00:30:19 John Daub: Alright, so let's go check out the next one. Did you eat that all?

00:30:20 Kanae Daub: No.

00:30:21 John Daub: Oh, you didn't eat it all? Okay. She didn't eat it all. We can eat later. Alright. This is the oyaki I was telling you about. These are smaller and come in a wide array of flavors. Here we have pumpkin. And we have kabocha. And this is vegetables inside of it. And eggplant. Nasu miso. Wow! Sweet—purple sweet potato. Yakiimo. Satsumaimo. Wow, that looks really good.

00:30:56 John Daub: Alright, we'll come back. I'm saying that to everything. We're coming back. Oh, dango! No! This is epic. This is epic. So we got, look, this dango is now—this is mochi that is grilling by the fire. You can see the grilled brown section of the mochi. Dango is an awesome summer food. And you can see this at all times, all the festivals here.

00:31:15 John Daub: This one has, I think, kinako, right? That's like roasted soybean powder, which is very sweet. This is anko, which is a red bean paste. And this looks like a sweet miso. This looks like, um, nandaro. This is a sweet soy sauce with seaweed on top. And this, oh, I've had this before. This is like zunda. Yeah. It's edamame?

00:31:41 Kanae Daub: Yeah, like a sweet edamame.

00:31:43 John Daub: All mushed up. And it's put on there. And I keep on saying, we'll be back. Because we now have to go and get. Let's take a—I don't know. Do you want to eat, do you want to eat karaage?

00:31:55 Kanae Daub: Yeah.

00:31:55 John Daub: Or this team here is making om rice, om soba. That's like a take on om rice. Wow. So it's the omelet on top with soba underneath it. And you can see they're grilling the soba, the yakisoba right now.

00:32:20 John Daub: Alright, I have to go get some beer. We need to wash it down. We need to wash it down. We need drinks right now, right?

00:32:26 Kanae Daub: Yeah.

00:32:27 John Daub: Yeah. It's—it's good right now. I do. I'm liking these though. Check it out. They got the bikini pattern on too.

00:32:36 John Daub: All right, let's go get a beer. I could smell it. I could smell the beer. I know this is the right way, because I can smell it.

00:32:52 John Daub: Beer. Beer. Over here.

00:33:27 John Daub: Come true brother or sister. I'm not sure. But we got a choice here, which is pretty cool.

00:33:39 John Daub: What should I drink?

00:33:43 John Daub: Maybe Nama.

00:33:48 John Daub: Does it have Asahi?

00:33:56 John Daub: Alright, so I've gotten a Nama beer. This is Asahi.

00:34:29 John Daub: So we're getting a big one.

00:34:50 John Daub: What do you want to drink? What do you want to drink?

00:34:50 Kanae Daub: Ramune.

00:35:08 John Daub: She's going for the glass Ramune. She's going for the glass Ramune. If you ever come to festivals, that is the drink. The beer is nice, but the Ramune—it's such a part of Japanese summer.

00:35:24 John Daub: Kanae is going to have to pop that open. Oh look, you can do this yourself. It's got a little opener. Where's the ball? Oh okay, push it down. Do it! Do it baby!

00:35:41 John Daub: She can't do it. You need help?

00:35:42 John Daub: Thank you very much. It's so hard. It's hard, right?

00:35:53 John Daub: Alright, show me the ball. There you go, the ball fell in. After she pushed it in, and now it opens up the drink. Alright. Kanpai!

00:36:04 John Daub: Cronus, we've done it. This is turning out to be a pretty epic live stream. We're now going to go for some more food after we've washed down what we've just eaten.

00:36:22 John Daub: Very good. Very, very good. I'm happy that we get a chance to share this with you. It's very special when you see a festival. He's making the castella. Little baby cakes. Little baby cakes. You can see the heat rising. It's gas powered. It's all powered by gas. It's gonna cook real fast. And the little baby cakes look like that. 300 yen for 12.

00:36:59 John Daub: Oh, these kids are gonna do it. Are you allowed to bend all the way over to fire that close? Isn't there a limit? These are carnival games where you can fire and win prizes. But they're like bending all the way over. It's like you can't miss if you're like that, right? But he missed.

00:37:31 John Daub: Did he hit it? Look at that's kind of—oh, he hit it. He's gone. That was a woman, sorry. Sorry ma'am.

00:37:43 John Daub: But—thanks so much for the super chats and funding this. This has been brought to you by you for the wonderful donations to our lunch. We're gonna keep going though. It's time for part 2. Karaage or something else. They got Oden action going here with sake. This is Koshino Kanbai and Kubota, some of my favorite sakes. And here they got Oden simmering. And they have cucumber.

00:38:18 John Daub: She's not a fan of cucumbers. That guy took a cucumber for 200 yen. Oh, she's so cute.

00:38:48 John Daub: So you can collect as many fish as you can with the paper filter. But it breaks real easy, so you have to be super gentle to collect as many fish as you can. It's not easy. And you can't eat the—oh, she broke it. Oh! But she got a lot of fish. How's your Ramune?

00:38:56 Kanae Daub: Good.

00:38:57 John Daub: This is so good. What is the taste like?

00:39:00 Kanae Daub: Sweet and sour.

00:39:05 John Daub: Japanese flavor. Only Japan. We gotta work on your descriptions. But that was pretty good. That was pretty good.

00:39:17 John Daub: Alright, let's go for the karaage now. Although this—this—this is jagabata. It looks really good. This is jagabata. And they steam it in these wooden barrels, and then they grill it. You can see he's grilling it on the thing. Wow, check out the butter. That's a lot of butter. You can just slather it on there.

00:39:54 John Daub: Here we've got some grilled squid. Yeah.

00:40:02 John Daub: This is 4 to 700 yen. Alright, let's move on to the karaage because it's gonna be fresh though, Kanae. Alright, here we are. Show me please.

00:40:44 John Daub: Wow! This is the best. So you know that they're fresh. I just wanted to show them that you know that they're fresh because they're coming right out of the oil. Alright, Kanae has in her hand four amazing karaage. Check it out, right there. And we're gonna put these things to shame. Let the baby go through. Ah man, alright, let's go to the clearing. Follow the karaage.

00:41:20 John Daub: This is the karaage cam. This is the karaage cam. We're gonna follow it to the opening where we can relax a little bit and eat the karaage. Karaage is one of my—you know whose favorite food this is? My mom's favorite food is karaage. Japanese food, you know, we've got sushi, we've got all the like tempura, she likes tempura too. All these wonderful foods, and her favorite thing is karaage, right?

00:41:53 John Daub: When my mom visits, she's like, I want karaage. She likes—she likes Denny's and karaage. I don't know. Take her to some high class dining options, doesn't like it. Take her to Denny's, absolutely loves it. Boom, karaage.

00:42:15 John Daub: Let's try it. I'm gonna put my beer right here. It's on top of this so people can see it. Alright, let's try it.

00:42:38 John Daub: Oh wow, no, go ahead, you go first. Are you sure?

00:42:44 John Daub: It's heavy? Alright, I'll hold it for you. I'll help you with the heaviness. My heart is shaking. Are you ready for this? Here we go. It's like they've stacked it up like a pyramid. The one on the bottom is the biggest, and the one on the top is the smallest. So how about if I give you the one on the top. Here, go ahead.

00:43:15 John Daub: Oh epic, this is good. They've left some of the skin on the chicken. And when it's been in the oil boiling, the skin has gotten real crunchy, and the meat is so tender. And the batter that they use in it is pretty good. So what you're left with is some crunchy on the outside, soft and juicy on the inside. Not that oily. It's not as oily as it looks. The meat is extremely good. Here, you're number three. Are you still eating?

00:43:48 John Daub: So this cost 300 yen for five pieces. And I got the small size because the big one is just really big. And that was 500 yen? 500 yen or about five dollars for the big size. This is the small size, about three dollars. There's four, yeah, but it's big. And there's four of them in there. Um, there you go.

00:44:15 John Daub: Nice, alright, last one is for me. Nothing is wasted, including the stick. We have to eat the stick.

00:44:32 John Daub: Oh man, it's cooked just perfectly. I love that crunchiness to it. Kari kari. Which is like in Japanese kari kari is crunchiness. Kari kari good. Nobody says that. One more karaage.

00:45:06 John Daub: Oh yeah. I think you want that. Oh man, this is like the best lunch ever. Because now the drinking age is 20, and if you're not 20, I don't recommend that you drink in Japan. But drink um carbonated water then in that case. Because it breaks up the oils. The bubbles in the beer and the carbonated water break up the oil and gives you like an extra boost to eat some more. That's important to do because the oil will just sit on the bottom of your stomach. Festival foods in Japan in general are very oily. There's no way around it because oily is good. It's salty, it's oily. It's all the stuff that makes it kind of junk food. But but—it's festival food, it's summer. You're kind of more forgiving on your diet when you're out here.

00:46:16 John Daub: Kanae's finishing up her Ramune. And then we're going to go in for one more. Show me the tama. Now you can really see the ball in here. Yeah. So if you try to drink it too fast, it doesn't come out right.

00:46:26 John Daub: Reminds me of the Belgian beer. Quack. Do you know quack? Quack beer is this Belgian beer. The glass is so expensive, you have to give your shoes to the bartender so you don't run away with the glass. But in Belgium, if you have quack beer, it comes in a special glass, and you have to drink the quack beer really slowly, or else it just explodes in your face. And I've seen some people drinking it for the first time have exploding beers, which is kind of funny.

00:46:57 John Daub: You got that done. Alright, it's time now. It's time now for the final. Actually, you know what, maybe we can fit in two more. So what do you—yeah, are there any suggestions out there? We're doing this live. So if you have any suggestions on what we should eat, definitely let us know. Candy. Yeah, I'm gonna try that. The candy, so we're gonna try this.

00:47:27 John Daub: I think we've seen kakigori before, and there's cotton candy on the left side, you've seen that before. I wanna show you something that maybe you haven't seen. You know that—omsoba was really good. Omelette soba. Do you remember over there in the corner? The menopan looks good. What—what I've never seen this before. Thai ramen was this here before?

00:47:52 Kanae Daub: No.

00:47:52 John Daub: Wait, they just set this stand up. This was not here 20 minutes ago. Do you wanna try Thai ramen?

00:47:58 Kanae Daub: She loves Thai food, Kanae does.

00:47:59 John Daub: You wanna try it? Alright. Give me the gomi. Please, I will take care of this while you—

00:48:20 John Daub: Wow, this is white glass noodles. I've never seen the noodles like that before. Oh, it smells like Thai ramen.

00:49:19 John Daub: Oh look at that broth. Oh, and they have toppings for it. Oh, it smells really good. It does not smell like Japan at all. And one bowl of this Thai ramen is 500 yen, or about 5 dollars.

00:49:48 John Daub: Wow, that looks so good. That smells like Thailand. It has like that—is that the—rappran? Yeah.

00:50:02 John Daub: Alright, where do you wanna eat this now? Right in the middle of the street maybe. Alright, we're gonna try some Thai ramen. Be careful if you spill it, it's gonna smell like Thailand. It does smell so good. But it's not a Japanese smell. I guess it has—yeah, it does smell. Why does it smell different? What's the ingredient that's different?

00:50:30 Kanae Daub: It's called nanpuran.

00:50:36 John Daub: Nanpuran. It's kind of a fishy smell, but it really smells fresh and good. Alright, give it a try.

00:50:58 John Daub: Good? It's cheap, right? 500 yen. In Thailand, this would be maybe like 1 dollar 50. 100 baht maybe. That's 2 dollars, I think.

00:51:21 John Daub: I'm not gonna tell you exactly what the Thai ramen is. It's just Thai ramen. I'm not exactly sure what it is myself. But the noodles are clear. Can I try some?

00:51:40 John Daub: Wow, those noodles are very delicate. And they taste lighter than the wheat noodles that normally served in ramen, that's more springy. Rice noodles, yeah. I thought so. Rice noodles, and the broth is really good. It's lighter than Japanese ramen, which means it doesn't stay with you in the heat, it's not heavy. I like this. It's interesting to be able to find different kinds of foods at Japanese festivals. I never thought I would see—I thought that I'd see ramen, I thought we'd see ramen, but I didn't think we'd see Thai ramen. That's kind of an unusual choice, I think.

00:52:37 John Daub: So the problem with the Thai ramen is that it's gonna take like a year to eat. I'm not gonna eat—she's gonna eat very fast, and I believe her. But I'm gonna go and get this the candy, okay? Yeah, okay. Alright, while you eat that, I'm gonna get the candy. Should I wait? Yeah, if you don't mind, enjoy the ramen.

00:52:52 John Daub: I'm gonna go get the candy. Just leave it. Now, there's no trash cans at Japanese festivals. Sometimes there are. There's no bag on what you order, but most people will get a bag. You can see I asked for no bag at one of the stands, and she gave me a bag anyways because she knows that when you eat food at a lot of these festivals, you're going to carry your trash out with you. That's sort of an important aspect of coming to Japanese festivals. When you don't find trash cans, carry your own trash. I know it's a pain in the neck, but if you have a backpack or a bag like I do, just put it in there. Usually if you eat all the food, then it's not much of a problem. It's just papers and stuff. But if you have anything left over, it's a freaking kind of a problem.

00:53:47 John Daub: With that said, it's time to go get some—no, I'm good. Try to get some of that. Which one do you want, the apricot or the—the Mikan? Okay, that's like the tangerine orange. Alright, let's go do that. Eat, eat.

00:54:15 John Daub: Oh my gosh. Alright, let's get my wallet out here. Alright, got it. Alright, so let me go get this, you enjoy that Thai ramen, okay? Alright, see you soon. Just gonna wait there. I'm going to get the dessert. So we've been on this live stream for almost an hour. Thanks for sticking with us. This is the Only in Japan Go channel. If you'd like to see more, hit that like button right now. Let's see if we can get to 500 likes. And I will buy my wife a Mikan.

00:55:32 John Daub: Ansui Ame. What do you think? Yeah, so until we get to 500 likes, I'm going to walk around a little bit and show you a little bit more of this, but our goal is 500 likes on this live stream, and I'm getting my dessert. There's the Karaage place on the left. Oh, we're almost there. Wow, we are over achievers. So lightly press that—like button. Oh, very nice.

00:55:14 John Daub: Alright, I believe we've done it. We've achieved our mission 500 likes. This is so cool what we can do as a community. Alright, there's the table. We've got the Chinese pancake that we ate before. And now we're going for the Ansui Ame for my wife. I have a 500 yen coin. This is the equivalent to about 5 dollars. It's a really beautiful coin. And I'm using this for the last one. Ansui Ame. Mikan please.

00:56:36 John Daub: Okay, this is a game I play. Here we go. Oh oh oh. Too bad. I'll choose this one. Thank you. Wow. So that was fun, and with my purchase, I got to play a little game, but I got this. This is the dessert. Ansui Ame. Ansui Ame, okay. I'm carrying it because I have the gimbal in my left hand. Oh no, she's still eating the ramen. Oh, did you finish the ramen?

00:57:05 John Daub: Did you finish the ramen? That's good. It's Mikan. So what is this exactly?

00:57:12 Kanae Daub: It's a soft candy.

00:57:14 John Daub: It's soft candy, but can I touch it? It's cold. It's a traditional Japanese snack. Hold this up to the light. You can just hold it up. This is really interesting. Turn it around for me. That's really interesting. So that inside of it is a piece of tangerine, or what's called a Mikan, which is a very sweet orange. And it's been like put in candy and then—it's frozen. And it's a traditional dessert. Go ahead, that's how you eat it.

00:58:07 John Daub: Like a rabbit. It's a new product. Good? Five stars?

00:58:20 Kanae Daub: Okay, it's sticky.

00:58:20 John Daub: I can imagine. It's like very like alien—like slimed. I'm just gonna try this part. I've never tried this Mikan part.

00:58:32 John Daub: Oh, it's like all sugar. Ah ah ah. Oh no. It's like caramelized. It's caramelized sugar. Wow. But it's not that sweet. It's not sugar, right?

00:58:53 Kanae Daub: It's a little sweet.

00:58:57 John Daub: It's just a little sweet. Oh, it's water candy. Interesting. Oh, you ate the Mikan already. Now you just got the sugar. No more Mikan.

00:59:05 John Daub: Awesome. So there you have it. So I hope this video at Japanese festivals is helpful to you. It's a lot of fun to come to festivals. You know, it's hard to know what to eat when you come to a festival because there's so many different varieties. There's pork, there's chicken. Sometimes I've found sticks of Wagyu beef, but they cost probably the most of anything here. But the great thing is that variety, and that you can pay anywhere between $3 and $10 for an item at a Japanese festival.

00:59:37 John Daub: Usually at this festival, it's a little bit pricier because it's only a couple of days long. These vendors are trying to sell as much and make as much as they can because they do this full time. A lot of these people will travel the country, opening up booths at festivals, selling the food. That's what they do for a living. And a lot of these people make really good livings out of it because, as you can see at Japanese festivals, there's a lot of people. Turn the camera on. There are a lot of people here that are customers. And this is even the start of the festival. The festival won't start for another couple of hours. In about two hours, this is going to be wall to wall packed with people. So these vendors are making a really good living.

01:00:20 John Daub: The reason I came here early is because this is the best time for me to get a signal, 4G LTE signal, to show you what this experience is like. So for the next—I really appreciate the SuperChats. We've come up with like $200 of SuperChats, which is amazing. So thank you very much for that. I'll go through it and try to answer some people had questions attached to their SuperChats.

01:00:47 John Daub: Cronus Viper, we did get the beer. So thank you for that. And for Kanae's drink and beer—Kanae doesn't drink beer, but we're going to take care of her with something else. I'm going to buy her some Mikan juice at the Oshare supermarket. Not Mikan, maybe—she likes the blood orange. So I'm going to get that with the SuperChat. Thank you. And the Revzal, thank you very much. Have a beer and me.

01:01:12 John Daub: I will. I'm going to go back and have one more to process all the oils that I ate. Aloha from Shuichi. Thank you very much. I'm going back to the SuperChats. By the way, shout out to Gretchen, who is suffering in the heat at 110 Fahrenheit in Arizona. Gretchen, we're all praying for you and hoping for you to get better really fast. We'd love to see you here in Japan. Jenna Brewer, thank you again. Eric Halloran, thank you very much. Alexander. Daniel Richard. I appreciate everybody who contributed to this.

01:01:58 John Daub: So I'm going to end this live stream. We're going to walk through this festival just one more time for those of you who are joining us now. From all over the world, leave a comment and tell me what you thought was the best food. Which one did you like the best? And if you came to Japan, what would you want to eat? Do you think the prices are expensive or too cheap, or what do you think about that? Let me know because your feedback is really interesting. To make episodes for the main channel, because I'm thinking about doing a festival food episode for the main channel. So let me hear what your feedback is on that as well. Really appreciate it. Let's walk through one more time and just take a quick look at what it's like to be at a Japanese festival, especially around the food stalls.

01:02:50 John Daub: Oh hello! You tracked me down? Where are you from?

01:02:52 English Tourist: I'm from England.

01:02:53 John Daub: I'm staying in Asakusa.

01:02:55 John Daub: I'm watching your videos all the time.

01:02:56 John Daub: Oh thank you. It's nice to meet you. Nice to meet you. How long are you in Japan for?

01:03:03 English Tourist: About 2 weeks.

01:03:04 John Daub: Wow. And just in Tokyo?

01:03:07 English Tourist: Yeah.

01:03:08 John Daub: Are you having fun?

01:03:10 English Tourist: This festival gets really crazy. It's pretty cold at night, but it's pretty calm right now.

01:03:18 John Daub: We're looking for Ramune. We'll take you there. We're going there right now.

01:03:23 English Tourist: Couldn't find any this entire trip.

01:03:24 John Daub: Yeah, they have Ramune in plastic and in glass. Gotta go for the glass.

01:03:30 John Daub: Alright, I'm actually live streaming right now. Do you know what any of this food is?

01:04:19 English Tourist: No, we just had that. It's like fruits and like a sweet gel.

01:04:26 John Daub: Really good. Like a candy gel. So we're going to find the Ramune. Have you been to a Japanese festival during your time here?

01:04:32 English Tourist: No, we've just really been to—

01:04:35 John Daub: Which shrine was it?

01:04:35 English Tourist: Sakusa shrine?

01:04:36 John Daub: Oh yeah, Sensoji.

01:04:37 English Tourist: Yeah, I think so.

01:04:42 John Daub: He's only been here for 2 weeks. Oh, he's only been here for 2 weeks. It was in May.

01:04:58 John Daub: Kanae is taking us to the Ramune. Oh check it out. There's like a big food eating area.

01:05:04 John Daub: Akronos can spell. You can spell. Oyaki. Oh man, I'm craving an oyaki now. Why did you have to spell it correctly? But you can feel the vibe at a Japanese festival.

01:05:42 John Daub: Ah, there it is. Ramune.

01:05:53 John Daub: That's cool. They weren't actually watching the live stream, but they were following the show and recognized me from walking around. Very cool. So we introduced them to the Ramune stand. Kanae is showing them how to order that. So they're getting local help from Kanae. Kanae was born in this area, so she knows very well the Asakusa and the Kuramae, the Asakusa bashi, Nihon bashi area.

01:06:31 John Daub: There's the kakigori. Gosh, this looks really good too. I'm still kind of hungry. I probably could fit in one more. What do you guys think? Should I go for it? I wanted to end this live stream. We're like going into overtime, big time. I don't know.

01:07:30 John Daub: So they're getting the Ramune. And the longer I stay online, the more hungry I'm getting. This is not good. I didn't plan this well. This is supposed to be a walkthrough to end the live stream. And the more people that keep watching this, the more—There it is, Ramune. You gotta push it.

01:07:53 John Daub: Good job. Alright. Oh, is this the plastic one? This is—oh yeah, this is the plastic one. This is the glass one. Very nice.

01:08:01 John Daub: Okay. Kanae, are you still hungry?

01:08:02 Kanae Daub: Kind of hungry still.

01:08:04 John Daub: Is your stomach sticking out yet?

01:08:07 Kanae Daub: No.

01:08:09 John Daub: She's really thin, and when she eats a lot, her stomach does actually like—Yeah, I'm kind of hot.

01:08:18 John Daub: Okay, let's go look for one more thing then. All right. Have a good trip. Thanks. Thanks, Christine. Bye-bye.

01:08:26 John Daub: Alright, so what can we eat? If we swing around back the other way, I think there was something. There's the omrice. The om-soba. Yeah. Om-rice, right? Om-rice, it was like this big internet sensation. They have the om-soba, which is yakisoba with omelet on top. That might be a little bit too heavy, but this is what I started the live stream about it 70 minutes ago at the Hiroshima Okonomiyaki.

01:09:16 John Daub: That looks too heavy though. So if we go over to the next street over here. Let's see. Yeah. You know, I'm going to do this. I'm going to do a live stream about this tomorrow, I think. Let me turn the camera around. I just saw that in here. Airbnb—a new law just came into effect. We knew about it here in Japan for a long time that the law for Airbnb was going to change. So a lot of people that made bookings for Airbnb had their bookings canceled recently in Japan because the law is so strict that I think it was like 80% of the Airbnbs went under because they just didn't want to comply to the strict laws that were put in place. However, it's actually not a bad thing. They ensure that you have a really good experience in your Airbnb. The problem is that it also got rid of a lot of the accommodations for people. So I might do a live stream on this tomorrow or later on and talk about the Airbnb problem.

01:10:22 John Daub: What we have here is also grilled chicken. This is chicken steak, it's called. And I can smell it. It smells really good. This is a wider intersection. We also have—it says here—yeah, Chinese Karaage. No, it's Oita. Oh, Oita. Okay, I just saw the—Oita. So this is Oita Karaage. Oh, I had—yeah, yeah, I had this when I was down in Hakata. I was at a festival when I was hitchhiking before. This is also Hiroshima Okonomiyaki with a really crazy looking booth. But they don't have anything cooking right now. In fact, I saw this earlier on, and you could see here in the little window, they show you what they have, but they're not cooking until later on. I think once they get started, they have to sell a lot. But if you check it out, it looks like really wicked stuff. Like you see around the yakisoba, they put an egg, like a raw egg, which is translucent, which is pretty cool. And then they just wrap it with with like—is this pork? Butaniku? Yeah, it's butaniku, right? So they have different kinds here. And this one, this one also looks so good. But right now they're just not open yet because the festival hasn't—it started, but it hasn't officially started until tonight. And this is pretty reasonably priced. There's one for 500 yen and there's just another one—eh, what's different? 600 yen, 500 yen, right? Butaniku looks the same. It's same, but the price is different. So it's very confusing. Maybe it depends on the person who's making it, maybe. And this is the Oita Prefecture.

01:11:50 John Daub: Oh my lord. Oh my. Hahaha. We just ate karaage, but this one looks so good. See, this one's from Oita. And it's 4, 5, and 8 for the super big size. Or just the big size. Eight dollars. God, this booth is really colorful. This is fried cheese. Eh, chodamatte. Does that—is this just fried cheese? That's just cheese. That's just fried cheese with mayonnaise?

01:12:31 John Daub: Oh my gosh, this is so bad for you. It's so bad, it's good. Yeah. This is a good fried cheese. It looks like it's—it's from Korea. It looks like it's—it's cheese rice pouch though. Cheese. You want to try this? You wanna—you wanna do this? It's cheese. I know you love cheese. She loves cheese, but it's—this isn't the time for that. This lemonade. We have some lemonade. It's—this Daininki. That Japanese means very popular. Right there. But, uh, you want lemonade? What do you think? The lemonade comes from Kumamoto Prefecture.

01:13:11 John Daub: Yeah? You see Kumamon on there? Once again, there's another one of those pancakes. Shapin. So this street's a little bit wider than the other one that we took you down.

01:14:02 John Daub: What's the last thing you want to eat? So right now, he's cooking up some beef. This is from Miyazaki beef. It's chicken. Oh, chicken. Sorry, sorry. I can't see from—I'm looking through the monitor. But it's chicken from Miyazaki. And Miyazaki's famous for their chicken. Wow. There's different flavors. This is ponzu. Secret tare. This is a secret tare. Salt. Salt, yeah. And it's 500 yen? Yeah. 500 yen for a stick of chicken. I think I would go with the ponzu. Do you want chicken, though? I mean, you're—what do you feel like eating? It's up to you. This is for you. You're just hot? You want this mochi mochi tapioca drink? Is that good?

01:14:36 John Daub: Oh, there's the tunnel fries. I introduced this tunnel fries a couple of—no, last year I introduced tunnel—oh, no, no. This is tunnel kebab. Tunnel kebab. Cool. Is that because he's in a tunnel? Super quack beer thumbs up from Belgium. Hey! A quack beer drinker in the house. Awesome.

01:15:04 John Daub: What about that one? Karume yaki? You want karume yaki? Can we try that one?

01:15:11 Kanae Daub: Okay.

01:15:11 John Daub: Let's try karume yaki. Karume yaki is—the way that they make it is really interesting. Okay, let's try one karume yaki. Is it like—karume is caramel? Sugar. Yeah. Shall we try one?

01:15:31 Kanae Daub: 500 yen.

01:15:31 John Daub: Yeah. So two for 500 yen. Alright, let's try. Final. Final.

01:16:01 John Daub: I'll eat it right away. What is this? Sugar? Yeah. Wow, brown sugar. Whoa. So they put it inside of this, and then they cook it in the sugar. Very cool. I want to see it. I want to see it. Alright, he offered to show us.

01:17:13 John Daub: Okay, we're going to get a show. Oh, this is cool. So he heats it up. You can see that's what the final product looks like. I'm holding one right here. It looks like a big cookie. Alright, starting to heat up. This is karume yaki. Karume yaki. All right. It's heating up. Oh, wow. So this is what it is. Well, he doesn't put anything in it. It just automatically makes the cookie like this. Whoa. The sauce that she's doing is the thing. He's just going to put baking powder in. He's just going to put baking powder? Yes. That's it. Wow. See on the left side of your screen, there's some baking powder. So as soon as it boils over, he's going to put the baking powder in. It's coming. I sense it. This is pure awesomeness. Oh, it smells so good. You have to keep boiling this. Sorry, keep stirring it, or else something will happen. I really don't know.

01:19:02 John Daub: Oh, wow. You can see—it's starting to get really thick. You see that now? He's cooling it down now, and now he's adding a little bit of baking soda. Check it out.

01:19:27 John Daub: Karameyaki. Whoa, that's it. Wow, it's growing. Wow. Sugoi. Arigato gozaimasu. Sugoi. Oh, arigato gozaimashita. That was awesome. Did you see that?

01:19:41 Kanae Daub: Yeah.

01:19:42 John Daub: So all he did was after he got to a certain point and a certain temperature, he added in the baking soda, and then it turned into that. This looks like a menonpan, but it's not a menonpan. It's not a menonpan. That was one of the coolest, fastest, most amazing food that I've ever seen in my life—for now. Because it changes every like five seconds I walk around this place. Let's give this a try. This is karameyaki. Karameyaki. Alright. Give it a try. Here we go.

01:20:28 John Daub: Wow. Wow. That's pure sugar. This looks like a menonpan. It almost smells like a menonpan. But that's where the similarities stop. It's crunchy. It's sweet. It's like just pure sugar. Inside of it looks soft. There's no easy way to eat this. It's literally sugar. Oh man, this is the best sugar I've ever eaten. But it's got air in it. So it's—did you see that? The way he made that? That was really cool.

01:21:11 Kanae Daub: Yeah.

01:21:11 John Daub: You did math.

01:21:24 John Daub: This is really good. It's really good. Super sweet. Two for 500 yen is really cheap. It's about $2.25 for each one. But this is what I would call a happy ending. Because I wanted to end this live stream 20 minutes ago. This is what we call a happy ending. So thanks everybody for watching this. We ended with karameyaki.

01:21:57 John Daub: Got a chance to take a look at what a Japanese festival looks like, feels like when you come here just to eat. We did see a little bit of the festival. But if you're in Tokyo right now, or you're in Tokyo for at least until Sunday or Monday, stop by Kuramae. Stop by Torigoe Shrine. And they're putting on a festival. It's going to be crazier tomorrow than it is today. Tomorrow night. Tomorrow night. After 6 PM. 6 PM. Around 6 PM tomorrow night in Kuramae, Torigoe Shrine is just really crazy. And it's one of the most amazing summer festivals in Tokyo. Definitely click the like button if you like this kind of content, because that means I'll do more of it. Thank you very much for watching. So bye from Kanae.

01:22:41 John Daub: And bye from me. And I'm going to—wait, bye from me. And then I'm going to show you the last 20 seconds walking down this street. Thanks everybody for watching. Don't forget to subscribe.