00:02 John Daub: Oh shoot. Hey everybody. Hold on. I'm going to tattoo. It just went live. I wasn't even ready. Okay, here we go. This here is mekajiki (swordfish). And I just got a bento at the shop around the corner. This is a swordfish bento. Sashimi, some other stuff, some seaweed, nori, sesame on rice.

00:36 John Daub: We're going to do a little bento box unboxing and have some lunch here at a beautiful location. Hey again. I'm having lunch. I made it back into town. The bus brought me here. I said, what should I eat? Well, let's just have a picnic. Because here in Chichijima, we got really nice weather. There's a cool breeze. Yeah, let's have some swordfish. That's what I said. That's what I did. Now this swordfish bento, I got it right there at the shop behind me.

01:10 John Daub: She was selling karaage (fried chicken) bentos. And then when I saw mekajiki on the menu, I was like, yeah, I want some of that. I've never had swordfish before. No, that's not true. I had swordfish when I was on Easter Island. A fisherman caught it and he sold us a chunk of it like this big and we had swordfish sashimi. It's been a while though. That was 18, 17 years ago. So let's go ahead and try this. I'm going to open it up for you. We're going to unbox this baby and have some lunch. Cost me about $10. Better be good. Careful, careful. Don't want plastic in the ocean, everybody.

01:58 John Daub: So this is swordfish. I can smell it. You don't have to put any soy sauce or anything on it. You eat it as it is. It's been prepared because it's a bento. Underneath the rice has some on it already. This looks really good. Look at this piece of swordfish. I like how they put the sesame on it. It gives it a little bit of extra flavor. It looks pretty good. I gotta eat it fast so I don't want this thing baking. It's going to start cooking because the sun is getting hot. Yeah, this costs $10 and you can get it from the shop behind me and I might just do that. I don't know if this is enough for me. I'm starving. So I might go back and get another bento if you stick to the end. Now let's try this swordfish.

03:05 John Daub: Oh that's good. Now they put the swordfish in soy sauce or very light soy sauce. Here you can see some of it. There's some nori to it. It's cut, it's kind of actually kind of thick. It's a lot easier to chew than maguro (tuna). It's interesting. The consistency of the meat is different. Different than other fish. Mmm. This is really good. Oh, oishii (delicious). Mmm. Mekajiki. You have to kind of go outside of the harbor and go really deep in the Pacific to get these swordfish, and you have to be a fisherman because they move fast. But if you catch one, it's some good eating.

04:17 John Daub: Oh, that's the guy. That's why he said oishii. He's the guy who's the dive master from this diving center. Everybody knows who I am because everyone was talking about the YouTuber making YouTube videos on the island. It's a small community and word gets around. So I met some people that said oh you must be the YouTuber and I said I guess so. Is there other people? And then I did meet another YouTuber that was here, a nice guy. He does it part-time from Australia. What I did was I kind of wrapped it around swordfish the rice so it's just way too good. I'm gonna have to get another one though.

05:19 John Daub: You guys want to come with me to go get some more food and then I'm going to go out to the vending machine. I'm going to get something and then I'm going to go back to the shop to get a bento. Should be good.

05:32 Kai Fukiguchi: Hello. Oh hello. Sarah. Yeah I'm YouTubing right now. Hello my name is Kai Fukiguchi. I'm from Chichijima. Hey I'm Instagram YKB Kai. Oh YKB Kai. YKB Kai. All right check out YKB Kai.

06:02 John Daub: YKB Kai Instagram. Under the nasi no no no just like that like YKB Kai. He's a big time Instagrammer from Chichijima baby. Oh yeah we have about uh what 300 250 ninima [?] there. YKB Kai hey hello oh you have a fan your fans are here.

06:27 John Daub: No no Kian no I don't know. Oh you don't know them well you can't know all your fans you got a lot of them you know. Yeah look for him if you come to the island yeah. Kai Kai. Oh you've been living here all this time? Yeah zero saikara. Oh you're born here yeah wow. Oh you speak English no no no you're talking to him in English.

07:03 Passerby: I want to go there. Have you eaten?

07:04 John Daub: Yes, I'm going to eat now.

07:08 Passerby: What do you recommend?

07:11 John Daub: I always eat at the bento shop.

07:13 Passerby: There's a shop in Mitsui, right?

07:14 John Daub: Yes, there is. I was staying there, but now I'm in a different place. I talked to Kenny. We talked for a long time.

07:22 Passerby: I know you. That's right. Yankee came here often. Why? Because he likes to eat. He likes to eat ube. That's right. He's American, isn't he?

07:36 John Daub: Yes, he is.

07:39 Passerby: He's half American. What are you doing today?

07:45 John Daub: I have a class today.

07:46 Passerby: A class? I'm going to Shimazushi.

07:51 John Daub: This? Yes, it's mekajiki. What do you think? How is it?

08:05 Passerby: It's great. Are you going to school now?

08:10 John Daub: Yes. It's lunchtime. Good. Have you not eaten yet?

08:18 Passerby: No, I haven't. I like this. Mekajiki bento. Mekajiki is delicious. I'm going to sleep. See you. Good night.

08:37 John Daub: New York? I live in Tokyo, baby. You asked me where I'm from. I just tell people New York it's easier for people to understand. I'm actually from all over the place. There are students. You just livestream with the camera. They come on over and say hi. It's awesome. Friendly. People are very friendly here. I could live here. Totally could. This is not enough food for me. Now, over there is the ferry. Can you guys see that? It's just on the left side of your screen. The ferry departs at 3:30. I have to go back to the hotel and pack my stuff. I'm going to say bye to some friends.

09:38 John Daub: Oh, hey! It's your Instagram! Thank you. Follow me, please. Follow Fueta. Follow him. Good. Follow this guy. Please follow me. Please. Global people. Please. Follow Kai. What's the number? 259?

10:03 Kai Fukiguchi: No, 269.

10:06 John Daub: Follow Kai. He's a nice guy. YKB Kai. His real first name is Mr. Kai. YKB Kai. Thank you. It's good that he can plug this show. Swordfish is not done. Finish fast so they can go to the other shop. I'm not a very good competitive eater. I've never really finished a challenge. I tried to eat the massive gyoza. Failed. I tried to eat the ramen. Failed. Hard food challenges. I met Randy Santel. Really nice guy. The man can eat. Got some tips from him. So the next food challenge I'm going to do a lot better. In the presence of a champion like him for food challenges changes the way you think. A little bit of that rubs off on you. I think.

11:25 John Daub: I was somewhat though... Thanks for watching the wreck video by the way. I took that an hour ago. I gotta tell you something. I was somewhat slightly upset. When the Australian dude in the wreck video he's at the end of it. He goes, yeah I might have seen some of your videos. I go, oh that's good. Thanks a lot. Then he said, yeah I usually watch Abroad in Japan. And Charlotte in Japan. And Rachel and Jun. They're pretty good. I don't know. What's your name again? I was slightly upset. Usually people who watch that much watch Only in Japan. But, anyway personally actually I don't really try that much. It's funny. So many people who come to Japan will go to YouTube as a resource and study the videos that we make. And then they'll study the videos we make. And so that's how people discover the channel. By searching stuff on... Whoa that wasabi was spicy. Oh man. I see Gretchen's watching. Gretchen, you know what? Forget this. You should start eating wasabi. Because it will make you feel really good. Never mind Monster. Wasabi. Whew. Swordfish is starting to kick back.

13:02 John Daub: It's funny though. In the last 10 days I've gotten to make a lot of really nice friends. Really make a lot of nice friends and good friendships with people. So when I come back to the island it would be awesome to see everybody again and see how things are changed. I think it's part of the fun thing about visiting an island. It's easy to get to know people. And once you when you open up a little bit people will open up back and that's how you start making good friends. You're going to find out where people go. There are a lot of places here behind me a lot of these places are just filled with tourists most of the time. So you have to find... Most people will cook at home. A lot of people come out. They go to izakaya (Japanese pubs) behind here or they go out to the other side where they actually live. You can't buy property here anymore. It's all restricted now and nobody wants to sell what they have. It's very hard to buy a house here. Hold on a second. Let me finish this up. You're supposed to finish every grain of rice. You don't want to waste anything. The importance of that is that rice is very almost like holy in Japan. To waste it is a crime. That was pretty good.

14:41 John Daub: Shall we try something else? Let's go and try another bento. I'm going to leave my stuff here. How about some karaage? Do you guys like karaage? They make some really good karaage here. It's absolutely 100% not healthy. It's not good for you. It's karaage. It's good. It tastes good. Wash it down with 2 liters of water. In India, they do something that's pretty smart although it can go wrong for many people. When they drink from bottles, they never let their lips touch the bottle. I've seen people they use their hands to... It's so disgusting. So it's better just to do it. It doesn't corrupt the bottle. You don't have to touch anything. Your lips don't have to touch it. Your lips are dirty. The majority of people's lips you don't want to go near them. They're nasty places. You don't want to put your lips on stuff that other people put their lips on. I just do it the way I saw it in India. Everybody goes like this with the water bottles. I'm just saying. I don't kiss a lot of people. My wife gets all the kisses.

16:14 John Daub: There's some dudes there. I thought I was going to go over there. There are all the tourists sitting out there. Although it's a nice balcony. There's a little deck there. I'm going to go get some karaage. What do you guys want? You can see here they make chicken here. This is the mekajiki otoro tsukedon. That's what I had. It was 1000 yen. They also have karaage bentos. This one has piman (green pepper). This one has mentaiko mayonnaise. They have another katsudon (pork cutlet rice bowl). The katsudon looks good but I can't eat all of that. They have an a la carte bento. They have a croquette and menchi (breaded meatball). Which is a breaded meatball. They have aji fry (fried horse mackerel). Which is a breaded fish. Breaded and deep fried fish. They have piman niku (green pepper meat). And kaki fry (fried oysters). And tonkatsu (deep fried pork). And then they have just a karaage. So I might just try the karaage. That's right there. That's the katsudon. I'm going to go get the menu. The menchi katsu looks good too. The menchi. Oh it's right there. You guys can see it in the window right? So let's go for some karaage. I think they have two types of karaage.

17:52 John Daub: Alright we're going to go for this. Alright thanks Steve. We're going to get some karaage. You can see behind me the town is starting to come alive. As we get closer to the ferry's departure. I really don't have that much more to film. I'm going to go and see my friend. Say goodbye to a couple of people that I know. And then pretty much that's it. And then I film the closing to the episode on the boat. So I have to set up my tripod. I have to go there an hour before the boat departs. To get a good spot. Do some audio checks. Departing from Chichijima is awesome. It's really really a lot of fun. And you're going to see why. Coming here was okay. Departing is just pure awesomeness. So I have to have my equipment ready for this. Because this is a big part of the... Actually the departure can be its own episode. That's how cool this is.

18:50 Staff: Hi. Hello. Ferry. 3 and a half hours. You're early. You're not going home yet? Oh you're 25. How's the plan? Same as usual. Next time it's going to be like this. How is it? It's beautiful. Thank you.

19:20 John Daub: How many do you want? What? The number? Yes. How many? 2. 1 is not enough. You're working like a grave. I'm relaxing right now. It's 213 yen. Be careful. Thanks. See you later. I did a Facebook post. I did that but I sent it. I'll go up. I'll check it.

20:02 Staff: Here you go. Thank you. It's hot. There you go.

20:09 John Daub: Inside this bag lies some of the most delicious chicken that you'll find anywhere else in the world.

20:16 John Daub: Hey. How you doing?

20:19 Passerby: Good.

20:24 John Daub: You're still here right? It's still 3:30. You're going to board this boat?

20:30 Passerby: Yes. It's okay. I'll be back. See you later. See you later.

20:42 John Daub: Hey. Who's there? Dance? Where? Wow. Before the boat leaves, everyone comes here. What do you do to return the motorbike?

21:01 Passerby: I leave it on the boat. Really? It's not expensive. It's 4,000 yen. You made it yourself, right?

21:13 John Daub: Yes. My friend made it. I heard you love it. I'll leave the boat later. See you later.

21:34 John Daub: It's pretty cool. You just hang around in the center of the city and people will find you to say hi. I like it. After 10 days, you get to know everybody. I like that. Alright, folks. Bonus time. This is compliments of our friend Steve. Thank you, Steve Ridgway, for the super chat. We're putting this now towards some of the most delicious chicken that you'll find anywhere in the world. Karaage is my mother's favorite food. And it happens to be in my top five. And you can just use your fingers. Or you can do what I do. If you're a master chopstick, you gotta get a good grip on it. Hold on a second. There you go. You gotta get a good grip on it. Karaage. It is a deep-fried battered piece of momo (thigh) chicken. I believe momo, which is... Is that the ass? I'm not sure. The back. I'm not sure what it is, to be honest with you. It's really good. It's juicy. Some people will soak it a little bit in sake to give it some... to make it a little bit tender. But the breast... I don't think it's breast. When you cook breast, it gets really hard. This one has some fat on it, usually. Oh, man! So good! The best ones are crunchy on the outside and just so tender on the inside. And they can't be too oily. That's the thing. You have to find a way to deep-fry it without getting too much oil on the inside. And I think they got a little bit too much oil. I'm not gonna hold it against them. Absolutely, 100% not a chicken nugget. Not even close. This is not processed in any way. It is actually just chicken pieces. Chicken nuggets, they take all the cruddy part of the... I got the word crud from my friend, Hannah Victoria, who's a singer. She won't say bad words. She says crud. Which is a useful word. So they use the cruddy parts of the chicken and they process it and then they make it reconstitute it back into a nugget and then they batter it, deep-fry it and there you go. So, it's a good way to deep-fry it. This is nothing like that. This, ladies and gentlemen, is 100% pure chicken, fresh. This chicken could have been walking around the town for all I know.

24:38 John Daub: Hold on. Let's go say hi to my friend. I'm gonna get a picture with him. No one's gonna take my stuff. I might go offline for a minute to take a picture, okay?

25:06 Yankee: Hey. What are you carrying, sir? What did you buy me? I just saw this and... Oh, okay. Cool. Yeah, you coming back to Tokyo with us? With us? No. Oh, no. I hate Tokyo. Yeah, me too. Yeah. Can I get a picture together? Then I have something to...

25:34 John Daub: Hey guys. I'm back. I just wanted to say goodbye to my friend. I'm gonna miss him. He runs the bar, Yankee Town. And I kinda wanted to talk to him a little bit more but I didn't want to be too invasive. And I think I got enough information for the episode without having to bother people with reporter type stuff. But he's got so many amazing stories. And when you go into a bar, usually people will... One of the reasons you go into a bar in a local area is not just to get a drink, but to talk to people. You can go in there to get a drink, but you have to go and just say hi to people. You talk to them. And in a place like this in an island, this is where you're gonna get so much information, local information that other people won't tell you. But more than that, what happens is you'll meet people and you'll get opportunities and new things that you never even thought about will come your way and that's when you get access to some really cool stuff. And then you meet people. People often... If you're a nice person and just yourself, people will sometimes offer to help you and show you stuff. Like my friend Mana, he helped me with a lot of stuff on the island. So I was really happy to meet him. But I didn't meet him at a bar though. I met him... I actually called him. It's pretty cool. You can meet people at the bar. So I was happy to see him. It's kinda neat to see everybody. This here is the last piece. This one is for you guys. And I'm eating it because you're not here. You should be on the island sitting next to me right now. Woah! Oh mama! This is a very very nice piece of karaage. Now, this morning I saw the shop owner marinating and washing and marinating the chicken so I know it's good. I went in there and asked him if he had any bentos before I went hiking. And he said I will at 9am. So I saw him making this. I knew he's gonna... it's good stuff. You're not supposed to eat with your mouth full. But you hear the crunching? Crunchy on the outside. Soft and juicy on the inside. Not too salty. Perfect. Oh there he goes on his motorbike. I missed him.

28:31 John Daub: So I gotta go say bye to my friend Kenny. He's over at the Mitsui... the townhouse Mitsui hotel. And then I gotta go pick up my bags over there. And then we get onto the ferry. And then it's 25 hours to get back to the city. And Kanae has been emailing me and going, you're coming home soon. I know that but it's... she keeps reminding me. But when she reminds you, you get the heart marks at the end. That helps. You're coming home soon. Heart marks. That's good. They didn't give me tissue. I used a napkin. Alright that's pretty much all I got for you guys. I wanted to share with you the swordfish bento. And some pieces of karaage. And then I guess you guys got to meet a couple of really nice kids. Kai, his channel if you wanna see it. Just go back and watch like 20 minutes ago. Kai introduced his Instagram. If you wanna see what a local kid living here, what his Instagram posts are like. Kai something something something.

29:45 John Daub: If you wanted this part, this is probably the last stream I'm gonna be doing today. You won't see me until I enter Tokyo Harbor. Tokyo Bay tomorrow. I'll probably do a livestream when I enter in from Yokohama because I got a signal. This is the third or fourth time I've taken the ferry out to Tokyo. To the Ogasawara Islands. And every time I come back, you start getting the 4G signal as soon as you get to around Yokohama. And the signal carries pretty good over the water. So I might be able to do a livestream and show you pieces of Yokohama and the Bay as we make our way into Tokyo. And that'll probably happen around 2 o'clock. 2 p.m. which is what? 1 a.m. New York time. Yeah. Tomorrow I'll try to stream from the boat as we enter into Tokyo Harbor. It's pretty neat when you come back into the city. And we'll have a signal. So I get to show you a little bit of the other way around. And that'll be the last stream. Then I get to see Kanae at the dock. And then I get a meeting, a dinner meeting, a dinner appointment for work. And then I have to update everybody on the DVD project. And there's a lot of unfinished stuff I gotta talk with you guys. I'll be back tomorrow. Thanks so much for joining me. This has been an amazing trip. This is how I say goodbye for 24 hours. I will be out of contact. You guys can send me messages in the comments below. Leave me a comment. I want to hear what you guys had to think about Chichijima and this island, Ogasawara. You saw a little bit through the livestreams. It's been really interesting to hear some of your feedback. Leave a comment below. Would you want to come here? Do you think 24 hours by ferry and 24 hours back by ferry is just too much for most tourists? Is that a bad thing? Is that a good thing? Do you think having to take two days out of your trip just to stand on the ferry is worth it? Or is it better just to fly to Okinawa? But I gotta tell you something. There's so much fun and advantages over Okinawa to Ogasawara. If I have to compare them, I say this wins hands down. Not only is it smaller and the people are friendlier and you get to know the vibe, the history is very diverse where the people used to be a whaling town, very international. People came from all over the world. The fifth generation of the islanders speak amazing English here and everybody else is so friendly. You got kids coming here to say hi. It's just such a cool vibe. And Okinawa is people speak English there too, but the thing with Okinawa is that it's really populated now and it's kind of touristy. This is the real deal. You know? I mean there are tourists here, but it's not touristy at all. It retains its local charm. The island is the island. Okinawa can be a little bit touristy, although it just depends where you go. You gotta know where to go. That means you gotta hit the bars and talk to the people.

32:29 John Daub: Alright everybody, have a good day, have a good night. Once again, click that like button. We're pretty light with that. And if you want to... What do I always say? Before I say goodbye, subscribe, click the like button. What else? The YouTube advisor told me to make sure I mention these things. He said if you don't mention it, people forget to do it. Subscribe, like, and oh! And if you want at the last 20 seconds, you can write in where you're from because the live stream is a chat record. So if you write in where you're from, where you're watching from, it's all part of it. It's kind of neat to go back later and see it. So I'm gonna go. I got my bags here. I gotta pack and get ready. There's the drone. Awesome footage. I can't wait to start editing this thing. But that ship is my destination. Oh wow, we got Colombia and Cambodia. No way! Oklahoma, this is crazy. Oh baby, that karaage is gonna taste pretty good ten minutes after. That's my ride home. I'm getting on it in about two hours. Bye everybody. Doo doo!