00:00:00 John Daub: Oh, hi! Ah, you're coming here? Oh! Oh! Wow! So this is part of the festival. Yay! Cool! That's very cool!

00:01:05 John Daub: So I didn't come here for the music. I came here for this. In the park, in Hibiya Park, they have an event. It is seafood, fishermen's, this is the fourth annual. Hold on a second, I got the brochure in my pocket. Da-da-da. Oh! Right here, you can see it's the fourth annual festival of seafood in the park. So we're going to be eating a lot of food. So, thanks for joining me here. I'm actually going to right now go and get a ticket. You have to get the tickets here. It says chiketto (ticket). Chiketto onegaishimasu. Ah, chiketto. Arigato gozaimasu.

00:02:01 John Daub: Wow! Check it out. So we've got, you have to get tickets. So I got like cash on this A4 size piece of paper. So let's follow the band in and get some food. Hope you're hungry. I can smell the seafood. Hey, Trekkers, thank you. Haha. Yee-haw! We're in. Take a look around me. It's filled with food stands. This is the kind of, whoa, whoa. That's a big paella. That's a lot of paella. Paella? Ooh, super big paella. Black paella. Oh, and then a eel.

00:03:20 John Daub: Right now I'm just looking and I'm introducing this to thousands of people. Alright. So we're taking a look. We're gonna take a look around the market real quickly. Here they have some wow, grilled fish going on here. I'm just taking you around once before we go and start eating. Whoa. Robusta. Ah. A creature from the depths. Very nice. Whoa.

00:03:59 John Daub: So in the center of the market, I'm just getting my bearings right now, but in the center of the market it tells you that you have to go and get the tickets. If you're an Android user, you get 1,000 yen for free. Shoot, I'm an iPhone user. You know what? It's time to change over to Google for the free cash. Look at that. And then here are all the different stands. There seems to be 4, 8, 12, 24, 36, 48, over 50 street food stands here. That's insane. This is the fourth annual. So every year, I was talking with the organizers at the information stand and they said every year this gets bigger and bigger and bigger. And this is by far huge. This is huge. This is bigger than some of the other festivals that they have here. You cannot eat that hat, by the way.

00:04:52 John Daub: Let's see what else we got here. We have here tempura. Actually, that smells really good. It smells really good. I don't know if I can wait. Should I just eat my way around, maybe? That's the best way. And here is a we have here crabs. Let's inquire about these crabs. Wow. Ah, Niigata no kani desu ne. Wow. Nihonkai (Sea of Japan) from Niigata. Wow. Kore wa nan desu ka? Sazae (turban shell). Sazae. Eigo de (in English)? Eigo de sazae. A sazae-san? A sazae de gozaimasu. Ah, sono sazae. Oh. Okay. So these are like sea snails, I guess. Very good. Wow. And these are oysters here. This looks real fresh. It comes from the Sea of Japan side. Sea snail, as Nosh abroad writes in. Thank you, Nosh.

00:06:00 John Daub: Ima gaikokujin kankousha shokai shiteru kono matsuri. Soso so. Wow. Kore wa stew? Ah, kanimiso nabe (crab miso hot pot). It's a crab brain soup. I'm really bad at the translations. This looks really good. Ah, koko. Wow. They're the champions. Dan dan dan dan dan dan dan dan. That's probably the wrong song. But check it out. We're gonna have to be back to try this out. There's just too much. I don't even know where to start. I literally don't know where to start. Ah, I'm just going crazy.

00:06:49 John Daub: Alright, let's walk really quickly through here. And then I'm getting way too hungry. I put some pictures in to develop and nearby a big camera and I just thought I would come. Oh. Aji fry (horse mackerel fry). That looks really good. Let's take a quick look. Is this karaage (fried chicken)? This is all chicken. This isn't chicken, is it? Is this chicken? But it's a fisherman festival, right? Ah, fish soup! Wow, that's interesting. Okay. Then, aji and ebi (shrimp). Wow. Let's see here. So they have a godashi karaage which is using a fish like a, it's boiled in like a fish stock, which is interesting. I've never had that before. And then they have aji fry, which is a fish fry. And you get two pieces for 500 yen. This is from Oita Prefecture, which is in Kyushu.

00:07:58 John Daub: Actually, you know what? Can I start with non-seafood stuff? I'm just really curious about this karaage. Can I get a small karaage, please? Ah. This is 700 yen? What's different? Ah, then I'll try this. It looks pretty good. So I have to take it from my tickets. Your cash is no good here. 700 yen. Thank you, Trekkers. Ah, daijobu kana? Arigato gozaimasu. Alright, let's take this in here. Arigato gozaimasu. Let's take this. Where, actually, where do we eat this? Where are we supposed to eat this? Oh, there's a tent. Follow the tent. Can we go inside the tent?

00:09:15 John Daub: Hey Bryson writes in, hey John, enjoy something delicious. Thank you. I'll be in Tokyo in December and hope to check out some of the places you've eaten at. Thanks, Bryson. Next one is sponsored by Bryson. Oh, check it out. They're getting interviewed. Maybe they'll interview me. How is your chicken, sir? I can tell you it's really looking good. But there's no place to eat it at. Hold on a second. 3, 2, 1, open. Ah! Look at that! It smells so good and they put a savory sauce on it. She says it's kind of sweet and spicy. It has some negi (green onion) in it. A little bit pricey at 700 yen, but hey. You only live once and this looks so good.

00:10:34 John Daub: Alright, let's try this. There's no table. I need a table. Alright, there's a table. It's not really a table. Check it out. It's like the stand here. Konnichiwa. Karaage. Konnichiwa. You knew the piece then. Really good. Really, really good. It's crispy on the outside and so juicy on the inside and that sweet sauce just adds a little bit something to it that makes it really good. It's not spicy though. I didn't think it was spicy. Here's a crunchy bit. It's good. Now, I can't really taste. They said that it was boiled in dashi (broth). Like a dashi of fish oil. But it doesn't really taste. I can't really taste the difference. Deep fried chicken called karaage in fish oil.

00:12:41 John Daub: What's that? That looks really good. Where did he get that? He said over here. Okay. Alright, let's take a look at some more food. I don't have anything to put this in. Cyber zone's writing in. Cyber zone-y. John needs a beer. I would not disagree with that statement. Alright, we got some stuff on the grill. Shrimp on the barbie. Except it's not shrimp. It's oysters. It's really good. Oh, it looks good. Where are you from? Oh, Hiroshima! That's nice. It's the most famous. You can eat it raw. Yeah. Wow. Wow. So these are from Hiroshima. And you can eat them raw. Hiroshima has some of the best oysters in Japan. I know that. Because I used to live in Hiroshima. I lived in a city called Yokogawa. And it was really, really... I ate more okonomiyaki actually than I ate seafood. But yeah, you got sake and then you got kaki (oysters). Very nice. And then here you got paella. Again. That seems to be really popular. That's a big paella too.

00:14:26 John Daub: I bet you there'd be some food fighters that could eat that whole thing. Like how do you order that? Like what size do you want? No, no, no. I'll just take it all. No, like a big size or small size? No. All size. Just give me the whole thing. I'd love to see that. That's what this event needs. It needs a food fighter or a food competitor to eat an entire thing of that. Because I think that's what's missing from this. They would... Oh! Hey! Woohoo! I'm a YouTuber! Yay! Oh! There's a lot of love here. Thank you! America! Who? Hikakin (Japanese YouTuber). Who's Hikakin? Japanese YouTuber number one. Oh really? I didn't know. I'm just saying it's for overseas. Worldwide. Oh yeah? Worldwide.

00:15:26 John Daub: So now... Beautiful girls are hearing. What are you eating? Ika-meshi (squid stuffed with rice). Ika-meshi? Oh, there's rice in there? There's rice inside that squid. Yes. Where did you buy it from? Over there. Oh, I'll try it. Is it expensive? 300 yen. Oh, it's cheap! How much was this? It's expensive. It's expensive. Thank you! Bye! Let's go get some ika-meshi. That actually looks pretty good. And I did actually go to the information desk and I gave them my business card and told them I was going to film here so we're okay. Should be okay.

00:16:13 John Daub: Oh, these people really love ika (squid). I think this is where they got it. Hold on a second. I guess you need the headgear. You need the headgear to do it. Oh, this is where the ika-meshi came from. This is from...which prefecture? Sakedashi... Ishikawa... Chi... What prefecture is this? Oh, wow. Here's the ika-meshi. Wait, what's this? This is ika-soba (squid yakisoba). Ika-soba? Ika with yakisoba? That's geiso (hilarious). Oh, that's funny! Where are you from? Yamagata. Oh, Yamagata. Thank you. I want to try it. Thank you! How much? 800 yen. Okay, I'll try it. Thank you! Do I have enough money? Wow! It's grilling. I want to see the legs. I like the skull and crossbones. This is the food of pirates. Don't try this at home. Oh, it just hit some extra oil. I'll try it. Oh, that's so cool. I'll try it. It's good. Wow, we have some shrimp simmering over here. It's the food of the pirates. I'm sorry. Wow! This is 800 yen worth of tickets. Thank you! Thank you! Thank you! Like this. It's hot! It's hot! It's hot! It's alive! Thank you!

00:18:29 John Daub: Look at the colors on this. I have to take a picture. I have to find a place to take it. Oh, Hatta! I forgot! I finished! Alright, I don't know where... How am I going to eat this now? I need my hands back. I'm just going to... I'm going to take this green cart for like one second. This is crazy! I don't know what to do with the last... You guys stay right here. Just stay here for a second. Stay right there. I'm going to put this in my bag. Alright, we still got 500 yen worth of coupons left. Which is pretty cool. We're going to use this up. This is pretty cool.

00:19:30 John Daub: Alright, now this looks really... Let's go. Alright, okay. This looks really good. I brought my other camera. And I'm thinking maybe this would make a pretty good screenshot. Or a thumbnail for this episode. So I'm going to do that right now. Let's see here. Everybody loves to take pictures of food, right? That crow is looking for my food, I think. That crow is looking for my food, I think. Alright. Oh, the band's coming back. Do you hear that? You know what? I'm going to... Just stay right here, okay? Stay right here for a second. I'm going to try to take this picture in the background. Can you guys just wait here for a second? Okay? Just wait here. I think it turned out okay. Check it out. You know, the life of a YouTuber is not as easy as you think.

00:21:08 John Daub: Alright, let's eat this thing. Sosama-chan. Itadakimasu. This is crazy. This is... I don't want to throw this away. I'm going to save it. It's just too cool. Alright, check it out. Here we go. Guys, I think you can only do this once. I'm going to pick it up and just take a screenshot or something. Here we go. You can see the legs on this thing. Look at it. You see the legs? Ah! It's falling apart. Okay, okay. Alright, here we go. Now you can see the squid. You see it? Alright, here we go. Oh, this is good. Oh, this is good. John approves! The yakisoba (fried noodles) with the mayonnaise is so darn good, but it's... Look at that. Yakisoba with the mayonnaise. The ginger in there adds that little pinch to the taste. The salty and the tangy. And then, check it out. They shoved the yakisoba into the squid! What?! I've never seen this before in my entire life! Usually, they'll put rice in there. Like, that girl had rice. This had yakisoba in it! This is way too good.

00:23:15 John Daub: Karaage was 700 yen. This was 800 yen. It's a little pricey if you come to this festival, but it's so worth it, though. I mean, you don't see... There's the tail. Ai, maitei (caught a big one)! I've caught me a big one! The Jblog writes in, the mayo on the face. Here comes my friend, the band. Alright, we're almost done, guys. It's chewy! It's just a really good combination of tastes. The squid is chewy. There's tanginess in the ginger. And the yakisoba has that salty yakisoba taste. I don't know what else to say. It's almost 3:30 here, yeah. Tabetai o (I want to eat). I see Nosh right now. Here's the back end. The tough thing with this bag, the festival, though, is there's not really much of a table. The reason that you don't go right into eating is you have to scout it out to make sure you find a place to sit. Christos is writing in one word with an exclamation point. I saw that. Mmm! Oh, man. Alright, next stop. Next stop. Booze. Trash can.

00:25:38 John Daub: Where's the trash can? Where's the trash can? Is that the yurikara (grilled cod roe)? We have a yurikara. Where's the trash can? Where is it? Oh, over there? Yeah. She wants to give me something and I just can't hold it because I need to chuck this. Alright. You guys don't need to look at my mayonnaise face. But you can enjoy it. So we've come full circle. Alright, here it is. This is, they call this the recycle station. That's kind of nice. But it's a little bit far from the eating situation. Recycle station. Ohashi (chopsticks), can you light it? Ohashi. Nice. This one can light. Thank you. We have the bottles. Nice. Alright. Got 500 yen left. I don't know. Oh. Oh. I see uni (sea urchin). Wow. This is Iwaki. Oh, I lived in Iwaki 20 years ago. Oh, amazing. I lived in Iwaki for 2000 years. Wow. That looks really good. So they have uni and shellfish. That's amazing. How much is the uni? 800 yen. Oh, yeah. I think maybe I only have 500 yen in coupons, right? She said the uni is 800 yen. Wait, what do I do with my coupons? Alright, Shelly's saying eat something sweet. 500 yen. Oh, not enough. I'll get it again. Wow. That's pretty cool too.

00:28:32 John Daub: What is this? It looks spicy. A little bit spicy. That looks really beautiful. Dish for on the go. Oh, it's 800 yen. Stick type. This is it. Kind of different, but stick type. Oh, but I just ate the karaage. Come here. Thank you. Where is this from? Fukushima. Oh, Fukushima. Nice. It's from Fukushima. I used to live in Iwaki. Iwaki is in Fukushima prefecture, so it's nice to see my old hometown representing. Udon. So you can see there's udon in the house. And not all of it is seafood. There's a satsumaimo (sweet potato) stick. Satsumaimo is sweet potatoes from the Kagoshima region. It's really good too. They do have sake cups. Oh, look at that. Oh man, this looks so healthy. This looks so healthy. This is a kaki nabe (oyster hot pot). Kaki is oysters. So it's an oyster nabe. I'm like translating it. And then there's a yaki asari (grilled clams). Yaki asari. That's not kaki, is it? Gifts from the sea. Man, I could eat this all. I like it. They have a little preparation station. But there's not really any place to eat. Lack of tables makes it hard. They're over here. Now I found this too late. I was wondering where the tables are. And they put it over here. So if you do come to this festival, you're gonna want to eat over there. I guess this is the table area. There's not a lot. It's street food, you know. You're supposed to eat it on the street.

00:30:46 John Daub: Alright guys. Uncensored writes in, get some beef and pork. This is a seafood festival. What? Get some beef and pork. Maybe at the beef and pork festival. So this is a kaisendon (seafood rice bowl). Check out this kaisendon. Wow. Wow, it's tuna! Do you cut it at 4? Yes. That's scary. That's amazing. How much is it? You're not gonna tell me? Wow, secret. He won't tell me how much it weighs. So they're gonna cut it up at 4 o'clock. This massive, massive tuna. You might want to come here if you want to see a maguro (tuna) carving show. This would be a good time to do. It's from Niigata. Niigata? It's from the Sea of Japan side in Nihonkai. Looks good.

00:32:04 John Daub: Oh wow. So this is yaki dango (grilled dumpling) from Yamanashi. It's warm. This is also a yaki dango with sauce. This is not ayu (sweetfish), right? It's iwana (char). Iwana. Ayu is natsu (summer), right? Ayu is natsu. There are some, though. Iwashi (sardine) is good. Iwashi is sardines. Looks good. Smells good, too. Thank you. They add some salt onto it. You know, if you do go hiking, if you go hiking around the countryside, usually you'll see that sold on a stick because there's streams and it's easy for people to get the sardines or ayu sweetfish or even I forget the English name for them, but there's all different kinds of freshwater fish that you'll find in the rivers and you usually see them on a stick. They're usually on fire or charcoal and it tastes really good. There's some more fish on a stick. I mean, fish on a stick, it just makes sense. They gut it, they put it on a stick, they salt it, and then you eat. But they're all out of my price range. Check it out. This one is really beautifully done. Look at that. Whoa. They put the salt on the fin and the tail. Nice. And then over here we have some delicious looking shrimp. This is from Miyagi. This is from Miyagi Prefecture. Miyagi is two prefectures up. It's where Sendai is, I believe.

00:34:05 John Daub: Do you know what I'm looking at? This is shirako nabe (cod milt hot pot). Do you know what shirako (cod milt) is, guys? Hey, do you know what shirako is? No? No? Alright, come over here. Just hold on. Just come over here for a second. Shirako. It's the opposite of ikura (salmon roe). If ikura is the fish eggs that come from the female fish, shirako comes from the male. It's white. No loach. It's not intestines. It's the seed that makes things grow. Basically, Tim has it right. It is a sac. I don't even know. I think the moderators might censor me if I say the word out loud. But it's biologically correct. Kono Moon has it right. But actually, I love it. I love it as tempura. It's just really, really good. I know it doesn't sound good, but I'm in Japan. I probably wouldn't eat this in any other country, but Japan is one country I would eat it. And they have shirako nabe. Let's just take a look. I can't afford to eat it. Wow. Shirako nabe. That's a lot. It's only 500 yen. It's 1000 yen. Yeah. So they have cash. Cash is okay too? Oh, okay. So cash is okay. So you can pay with tickets or cash. I'm not sure though. Oh, you can use both? Okay. I'm not sure I want the shirako. I'm not sure. Maybe that's better. I don't know. Astro Boy writes, why not get a beer? That's a good idea. Let's come back. Thank you. Run away. Run away. I see. So I can use a trekkers is asking for the beer as well. So I guess we're going to go find that. So you don't have to use the tickets. I was wondering why they made me buy the tickets. So you could use cash. So cash is okay too.

00:36:21 John Daub: Alrighty. Oh, there's my band friend. Guess they're eating some street food too. Alright, let's buy some find a beer. It's still early and I still got work to do. Where is it? Hey, they have, hey guess what? They have sake. Trekkers, they got sake. Is that acceptable? They have sake like, like this in a bottle. What do you think trekkers? Oh, they got beer here too. What do you think trekkers? Oh man, trekkers, trekkers don't leave me hanging. Sake is a beer. What? Oh actually that's wine trekkers. Sorry, alright, let's just get a beer. Sake is the new beer. Where is it? Hold on, where is this beer from? Um, nani ken (which prefecture)? Alright, let's just ask. Alright, nama beer (draft beer) onegaishimasu. Receipt. Oh wow. Ah, Ishikawa! Kanazawa area. This is from Ishikawa prefecture. Near Kanazawa. Oh, is this Ishikawa beer? No, it's not Ishikawa beer. Not Ishikawa beer. Japanese beer. Japanese beer. Thank you. This is not from Ishikawa, this is from Japan, but it sounds good. Ah, thank you. Is this from Ishikawa? Yes, from Ishikawa. Okay, from Ishikawa. Kaki? Kaki. Alright, so this is Ishikawa kaki. Kaki means oyster. That's very nice of them. Thank you. That's really nice. I'm starting to like Ishikawa. Everybody, hmm, good. Hot, but good. Kanpai (cheers). I do that because it makes Kanae smile. I know what's gonna happen, but I do it anyways because it makes Kanae smile. That should be, young misery. That should be the thumbnail. I didn't think so. Doesn't kaki also mean persimmons? Yeah, actually kaki does, um, there's a lot of words that have more than one meaning, believe it or not. It's confusing for me too. But, um, yeah, kaki also means that, but the kanji is different.

00:39:54 John Daub: Alright, caught another live stream. Hey, this is deadofwinter321. Caught another live stream, finally. Have something on me. Thank you! Yeah, you know, I think I'm gonna have one more. I'm actually here waiting for photos to be developed at the big camera nearby. I was like, well, let's just go have some street food. This is, this might have to be it. This is, um, honmaguro (bluefin tuna) on a stick, fried. This is fried honmaguro on a stick. Shall we investigate? Let's do it. Let's do it. OCD Stig, look, let's do it. Investigation. Check it out. Look it up on a stick. Anything on a stick, you know, just it makes my curiosity fry. So, let's just go take a look at it. Wow. Wow. Kore, hotate (scallop)? Hotate desu ka? Kore, maguro? Wow. I thought it was, I thought it was squid. Sorry, scallops. Wow, how much is it? How much is it? It is, um, I don't know. This is what got my, this is what got my juices flowing. Check it out. Osakana salami. Um, I don't know where it's from. Thank you. I can't see the price. So it's like 600 yen. Alright, I'm just gonna come back. That's not exactly what I thought it was.

00:41:47 John Daub: Now this has the longest line of them all and I think, I think maybe we're just gonna just get this cause it it looks like it's something famous. It just looks like it's something famous so we should try. Wow. The picture's appetizing. Oh, so it's grilled crab. It's just a bunch of grilled stuff but it looks really good. Alright guys, we're gonna have to do this. Because it looks like it's famous and I have this beer to drink. So let's talk for a little bit. Oh, they got like sake in a glass here. So, there's crabs here. There's scallops. Massive scallops. And awabi (abalone). What's awabi? Do you guys know what awabi is? Awabi. Why are you all lined up? Oh, grilled sea urchin? Awabi. Awabi is famous. Oh. Awabi. Like a scallop? Like a scallop? Awabi. What's awabi in English? What is it? Let's hear it. It looks good. I'm not really sure what awabi is in English. Anyone? Ah, abalone. Awabi yaki (grilled abalone). Astro Boy saves the day with an abalone. Abalone. Okay. In English, it's abalone. They also have an uni set. Fried sea snails. Sea snails. Pretty crazy. Awabi uwaki namba. The chats just confuse me. Don't look at me. Look at this. That's a lot of food. And it came with miso soup. Hey look, it's our friends again. Look, they're boogieing. I don't know if I can wait in line. This is a long line. This is a long, long line, everybody. I think this is going to take like 20 minutes. I'm just going to bail. It's too long.

00:44:37 John Daub: Japan, I kind of like this music though. As soon as you get into it, they stop. Alright, they got some sake. They got some kaki. Kaki is boisterous. There's some shumai (steamed dumplings), which is a Chinese dumpling. It's really good. It's very popular here in Japan. This is a sake stand. So they have some Japanese sake stands here. This one is from, um, Ishizuka. That looks really good. Oh no, no, it's Kagoshima. From Ibusuki. What? It says here Ibusuki. And you know where Ibusuki is? It's in Kagoshima. It's where the sand bath is. Sumaba. What? Oh man, I love Ibusuki. Ibusuki is the sand bath. Let's check it out. Oh, that's famous down in, I forget, these are the fish cakes. It's famous down in Kagoshima. These are really good. Oh, and this is a sake. It's kind of a sake machine type thing. Very interesting. Sangria. Sangria. Sangria is not Japanese. Oh, check this out. What? This is ikura and period. That's it. Just ikura. And next to it is just ice cream. This is crazy. There's ice cream on the left, ikura on the right. Can you put it together? Could you put ikura on ice cream? Wow, look at that piece of crab sticking out. Awesome. Did you see that? Oh man. Zuai kani shio (boiled crab with salt). Look at that. Who wants some ikura? Raise your hand. You guys don't have any hands? You don't have any hands? Oh man, this looks good. They got sangria to get the spirit. Oh, Hokkaido. Is this from Hokkaido? Hakodate? Oh, Furano. It's in the middle. Furano, right? Furoran. Buroran? Oh, near Obihiro. I don't know. I went to Abashiri last year. I went to Hokkaido a few times. I love Hokkaido. It's delicious. Noboribetsu. Onsen is famous. Oh, Muroran. I know Muroran. Near Noboribetsu. Where was it? Toy store. Old man toy store. It's retro. I hitchhiked there 20 years ago. And I saved that old man. You don't know, right? It's between the station and the onsen. Muroran. Wow. What? Oh, you live nearby. I introduce Japanese music to foreigners on YouTube. Today, I'm going to introduce Japanese music to foreigners on YouTube. Oh, this is ikura? Let's go. Let's show you the ikura. Wow. Amazing. How many kilograms? This is 20 kilograms. 20 kilograms. And you have to continuously stir it. That's expensive, right? About 200,000 to 300,000 yen. That's right. That's like $3,000 of ikura. Wow. Amazing. I want to eat it. I want to eat it. I'm not going to chug it. They're really nice. Let's get a mini ikura don (salmon roe rice bowl) to end this. What do you think? Ikura don, ikura don. Jeffster writes in, ikura don, ikura don. Oh, we got a super chat. Thank you. From Mr. Potter. Hi, John. Hope you're doing well. I am, Mr. Potter. I'm doing well. Very, very busy multitasking several things, including, yes, an episode on, what's going on here? Episode on Vermeer, which makes no sense why it's on the channel, but it does when you watch it. An episode with Mike Chen. I'm editing like so many different things. And then I'm putting the final touches on the DVD project. So all of you who are backing that, look for an update today.

00:49:21 John Daub: Let's try some ikura don. It's 1,000 yen. And I got cash now. Gary writes in, he loves Mike. Mike, one of the busiest guys that I know. It's crazy, but when I got a chance to meet him, he was so super nice. All right, I'm going to have to chug this beer, though. I still got some brew in here. So let me finish this. I want to finish this livestream in 10 minutes or less because I don't want it to go over an hour again. But we seem to have a lot of fun, don't we? It's kind of fun when we do these livestreams with food. It's kind of fun. It's cold. It's cold. All right, let's get this done. I promised you an ikura don, and an ikura don it is. It says mini ikura don, 1,000 yen. So let's try this. Try this out. This is a kobare ikura don. Mini ikura don, I'd like that. Thank you. Like this? Like this. Alright, eat it just like this. Thank you. Follow the beautiful orange ikura. Just follow this for a while. This is the thumbnail. Just follow the ikura. Ikura, wherever you take me, ikura, I will go. Ikura is telling me to go this way. Look, she has one too. That's a mini ikura don. You gave me a lot. This is kobare. Thank you. That was funny. She got one that overflows. Alright, I just got a mini one. Let's try to find a place to eat this. Can I just put it here? I'm just going to put that there for a second.

00:51:53 John Daub: Alright, check it out. This is what you get for about $8.50. And actually, sorry about that. Actually, ikura is usually pretty expensive. And it looks so fresh. He's been stirring it all day. Anybody who's in charge of the ikura, usually they're very happy people. DGS365R writes in, looks nasty. You don't go by looks. I think you go by taste. Ikura is different from caviar. It's not so salty. Caviar is naturally salty. Alright, there you go. This is pretty cool. Let's see if I can get a photo of this ikura don. It's been a really long day. Always got to take pictures. I'm telling you right now, the thumbnail, it sells the episode. If you don't have a good thumbnail, then you don't have people clicking on it. And apparently there's this like, click through rate and all this algorithm stuff that I don't understand. Ashogun Saga says that, Ericster6 was here? Oh, that's really cool. It would be pretty cool to meet another YouTuber here. Hold on a second. Here we go. Yup, that dude behind him looked like a boss. Let's try this. Ikura is really hard to eat. If you're a child, you can eat them one ball at a time. But I would recommend, slightly salty it's very fresh you can tell good ikura they're like beautiful orange balls of salty goodness they're not too salty little salty globes it's really good good you don't typically come on up a little bit typically when you get this at the restaurant they're gonna give you some soy sauce and wasabi to add on there for a caisson don't you don't have to do this with this it's just naturally salty and it tastes really good on the rice as it is that's the sign of good ikura you don't need to put soy sauce on it hey Maria kiyanai stable thank you very much kiyanai stable that's a hard one to pronounce what's the best soy sauce a lot of people have been telling me to do episodes on soy sauce I think that's a good idea what's the best salty food in Japan ajinomoto maybe I miss G I can't you know what those pretty good really good I think I think we did pretty good at this festival I want to say thank you to everybody for for the the support to to buy all this seafood. Hey, join the work in 1978. I'll see you December 17th, okay? We're gonna be in Marienplatz in Munich, Hanayanae. What is ikura? Ricardo writes in, this is ikura. It's really good, it's really good. I'm glad I got a mini. The large size would be too much. The thing with the live stream is, nobody wants to see some dude eat for 10 minutes. You have to scarf it down. If we can get to 500 likes, I might buy something else. Just saying. I'm swayed by likes. When you like the video, it tells me to do more of it. That'd be cool to have Chris Peplow on the stream. I will see him. I will see him in New York. I will see him in January. You know, Tokyo Eye is so good. Those of you who watch NHK World, Tokyo Eye is gonna be celebrating its 500th episode. That's a lot. Not many TV series have been going on for 500 episodes. So they're gonna be doing an anniversary show. It's not approved yet. I'm not really sure what's happening with it, but that'd be pretty cool. So I might join for that one. I'm in Mumbai on the 3rd. On the 12th and the 12th to the 16th. You don't need too much salt. This is a good amount. It's natural. Yeah, 500 episodes is crazy. I remember doing the show back in 2008. My first show at Tokyo Eye was episode 101. Like 101. Buy some drinks or some snacks for Kanai. I will. I got her the sushi cake. Did you guys see? On Instagram. On the SNS. I posted pictures of the sushi cake. It was pretty crazy. Alright guys. That was really good. Shout out to Hokkaido. Recycling. I like that. Oh, so you should grab a tray from here by the way. Grab a tray when you get the food. I'm done. That was my lunch. One hour. Perfect. So now I can go and pick up my photos. I'm happy about that. So I'm gonna walk through the market one more time. Whoa. That's a lot of beers. I wanna be friends with that guy. I wanna be friends with that guy. My new best friend. Here's the shumai I was showing you about. Oh, they got gyoza as well. Seafood gyoza. This is a fun experience. I'm glad I didn't wait in the line. Look. It still hasn't moved. It's like the people are still waiting that I was talking to.

01:00:56 John Daub: Alright. Let me just give you some information on this festival. They do have one. When I asked them at the press office, they do have one in English. It's from November 22, 23, 24, 25. There's paella. And you get free admission. You never have to pay to get into Hibiya Park though. Yeah. And it says here, you'll be able. Let me read the English for you right here. You'll be able to taste, enjoy, and have some incredible food experiences. All types of cooked and raw fish will be available to accommodate all tastes. I'm gonna go ahead and get my food. Hibiya Park is a four-star park. This video main event goes on and on until 4pm.

01:01:50 John Daub: Alright. Whoa, wait, wait wait. Whoa, whoa, whoa. Whoah, whoah, whoah. Whoah, whoah. I was holding up the maguro at 4, I told him I was coming back. Let's go check that out. Oh yeah I forgot forgot forgot forgot. I remember. Let's go see that maguro getting sliced up. I mean that in a nice way. Oh there's already a line. Nooo. I was supposed to be in the front. I totally forgot about this. Look at that, it's kind of morbid. How do I, I'm gonna hold you guys up there. You can get a shot. Woah. That's huge. I can't. Papa. Papa. Papa. Papa. Papa. Papa. That's a big one. That's a big one. Yes he'll save. That's a big sword. Word. Come on man, you're doing a lot of talking. Alright. Do it. Alright, you're doing a lot of talking. Alright. Oh! It's the same as the picture up there. It's like he's holding a baby. Do it! About 300 grams. You can see he's going to make another incision. Do it! Go right through the center. Wow! This is the back. This is the back. Pretty cool. Alright, I'm just going to leave you with that. Thanks for watching everybody. Subscribe. If you want to see more like this, click the like button. We're really not even close to 500. It's alright. I don't get that upset. I'm not really upset. I'm not really upset. Please! Please! Please!