Miyazaki Wagyu and Restaurant Eating Spree Chicken Nanban Shochu Mangoes

00:04 John Daub: That is an opening to a live stream. Look at that. This is a massive chunk of Miyazaki gyu. The wagyu from Miyazaki is, they say, the best in Japan. And we're gonna find out exactly. Yes. We're back again. Hello. Hello, guys. And in this episode, we're going to go on a food binge around Miyazaki. This is going to be fun. What is this area called?

00:32 Alicia: It's from Nishitachi.

00:35 John Daub: Let's have a look outside before we eat this wonderful piece of meat. Yes. All right, so I'm going to introduce you to a little bit of this area before we come in and eat. When we come back, there's going to be some yakiniku to eat. I'm so, so hungry. I'm excited about this, guys. Thanks for joining us. At the end of this live stream, we're going to have a poll, and you're going to vote which of these foods you like best, because we're going to actually eat a lot today. We have wagyu. We have. What else we got?

01:18 Alicia: We got chicken shochu and Miyazaki mango cafe, mango parfait.

01:25 John Daub: That's all. That's a lot. So this is the area. This is called Nishitachi. This is the entertainment district. And actually, that's the main street right there, right?

01:37 Alicia: Yeah. And this is the largest entertainment district in Miyazaki prefecture.

01:42 John Daub: Oh, wow. So people come here to have fun.

01:45 Alicia: Yeah.

01:46 John Daub: And eat. Good. All right. Actually, before we explore, I think we should have that yakiniku. What do you think? Yeah, let's eat this one. Do you want to introduce yourself again?

01:57 Alicia: Hi, I'm Alicia. Nice to meet you.

01:59 John Daub: Alicia is a resident of Miyazaki. She's originally from Singapore. That's right. So all our Singapore fans say hi. Let's go inside and eat some yakiniku. I hope you're hungry. This is Miyazaki gyu. This is like we're entering again for the first time. I just wanted to show you that block of meat because they have to put that away. We're not going to be eating the whole thing, although I would like to. Hey, Alicia, we're getting some. Hi. Alicia's from people out there. Always take off your shoes. Somebody didn't do it right. I always go backwards and make sure it's nice and neat like this. You can put it in the lockers as well. A lot of izakaya will have places like this. And then you can take this and remember where your shoes are. But we are eating right here. Oh, the block of meat's still here. Can we eat that block of meat?

02:55 Alicia: No.

02:56 John Daub: No. All right.

02:58 Alicia: Unless you have a few hundred dollars.

03:01 John Daub: Yeah. I wonder how much that is. Can we ask the ask him how much this is? I don't know. All right. Yeah. I didn't expect that block of meat to be here. 10 kg. Quite expensive. Like Jumayan moto. More than a thousand dollars. We and it's not for sale. You can't buy it. But it's more than a thousand dollars. Ten kilogram block. Okay. It's a treasure. All right. Thank you very much. So we're gonna be eating this now. This is not 10kg. This is what we have, like seven or eight pieces. Is this not yet heated? Okay, so this is about seven or eight pieces of Miyazaki Wagyu. And we can't even cook it yet because it's not hot. How do we eat this? Yeah. So basically, when you come to a yakiniku restaurant, you will have options. You have lots of options. There's a menu here. And, like, as you can see in the menu on the farm, they're cutting the meat. I'm so excited. Oh, it's starting to heat up now. I'm getting hungry. I can smell the fire. Have you had Miyazaki GYU before?

04:50 Alicia: Yes.

04:52 John Daub: Oh. So what do you like about? I mean, what? What do you like about the? What's different about Miyazaki Wagyu? Is it something you just have to taste?

04:59 Alicia: I think it's something you have to taste. And also, have you ever heard of the Wagyu Olympics?

05:06 John Daub: Oh, yeah, the Wagyu Olympics.

05:07 Alicia: Yeah. It's held every five years. And Miyazaki beef has actually taken the most prestigious award at the Wagyu Olympics, which is the Prime Minister's Award for three consecutive Olympics.

05:21 John Daub: And that Olympics is held every five years. So that means for the last 15 years, Miyazaki has been the king of Wagyu. Interesting. Interesting. Very interesting. Makes me hungry to eat the king.

05:34 Alicia: And it was served at the US Academy Awards last year as well.

05:38 John Daub: Oh, wow. So, like, all of the Hollywood actors and actresses are eating the good stuff. And the good stuff is down here. Not up there, down here. Look at that. All right. And yakiniku is usually served a lot thinner because it grills faster.

05:52 Alicia: Yeah.

05:53 John Daub: So I'm kind of excited about this. How long do we have to wait? Because Hungry John cannot. Has very little patience. Hungry John has very little patience. Is it? I think, I think it's ready. I think it's ready.

06:07 Alicia: I think it's ready.

06:08 John Daub: Yeah. All right. I think it's ready. So I don't know. This is about 5,000 yen or about $40. Yeah, it's a $40 of meat and non gram mugrai. 180 grams. Yeah. Thank you. I answered your questions out there in the live stream. I am ready to eat. Okay, we're gonna grill it. Oh, that's a great sound. Oh, look at. Smells so good. Oh, so that's how you grill it. You kind of roll it. Arigato. Wow. That's how you grill it. Interesting. I do it differently. In fact, the way I do it's probably not that good. It'sadakimasu. Let's try this here. And then we're gonna get Alicia's reaction to this. This is yakiniku nano sauce. This is show you soy sauce based yakiniku sauce. All right, let's try this. I'm so excited.

08:07 Alicia: How is it?

08:10 John Daub: It's so tender. I cannot explain to you. Just enough to activate the fats. The wagyu has an intense marbling. You can see the fat between the pink part of the meat. Now it's cut thin like this. There's nothing wrong with that. In fact, that's great for this type of barbecue because to me, I like to say hashtag, activate the fats. It just brings it out and that's that flavor. You don't need to overcook it, but you have to make sure that the fats have been activated. So you don't want to eat wagyu rare. Alright, Alicia, it's your turn. Eat the wagyu. Let's see that happy face. Good. Thumbs up. There you go. She's still eating. It's so soft. Unlike me, Alicia is very polite and does not talk with her mouth full. I just start talking. I get excited to start talking with my mouth full.

09:21 Alicia: I can't help it.

09:22 John Daub: It's really good. Right now you live in Miyazaki, so that means you eat this all the time.

09:29 Alicia: Oh, maybe once in a couple of months.

09:31 John Daub: Once every couple of months, I guess. Yeah. It's a special. It's something that's special, I think because it is a little bit pricier. In Japan you don't eat meat that much. I think it's usually in Japanese cuisine, it's something that adds value, flavor to it. But more and more, we're eating more and more yakiniku, and there's nothing wrong with that. All right, let's eat a little bit more of this. This is so good. I. Okay, let's try it. I'm not gonna be as good as the psychic. I'm watching him to see his reaction. If he gets shocked, then I know I've completely messed it up. Machata. All right. I don't want to overcook it. No. Roku is too much. All right, that's about as much as you want to cook it. Look at it just sizzling. There's just a little bit of pink to it. Oh, and the oils we have activated the fat. Ladies and gentlemen, the next sauce we're going to try is just maybe a little bit of salt. I have to put it down because I'm holding the camera. Ah, how dare I do both. All right, are you ready? You've activated the fats, and it's now to take it down. Miyazaki Wagyu Part 2. This is a Part 3, by the way.

11:26 Alicia: Oh. And according to the owner, they are able to serve Miyazaki beef of the highest quality because they run their own livestock business and they have their own farm.

11:44 John Daub: In the menu they show you, that's actually their farm. So the meat is sourced from the farm to the restaurant. And a lot of the really, really popular yakiniku restaurants do the same thing. It's really good to see that there's no middleman. They're using their own meat here.

11:59 Alicia: This shop is called Yuzo, so if you come to Miyazaki, try it.

12:04 John Daub: All right. Are you done?

12:06 Alicia: Yeah, I'm done.

12:07 John Daub: Oh, you're not gonna have any more.

12:09 Alicia: I think we have to draw.

12:10 John Daub: We have to go. Oh, it's a food binge. Okay.

12:13 Alicia: Yeah.

12:13 John Daub: All right, we have to go. All right, we have to go. All right, we have to go. Sorry. We have to go. We have to go. Are you sure you don't want one more? We have to go. I cannot. I just have to have one more really quickly. We've been doing this for 12 minutes. There's no more time. This is a food binge. We're on a very limited, very limited amount of time. But I want to try the other sauce for you really quickly. All right, Good. That's what I like to hear. And I'm just going to go right off it and shotgun this thing. Oh, it's steaming. Look at that. All right, all right. This is the last one. Alicia, you only had one. I know, because you have to go. We have to go. We have to go. We have to go. We have to go. It's a food binge. It's a food binge. There you go. I don't want to go. There's more food. I don't want to go. Do we have to go?

13:19 Alicia: Yeah, we do.

13:20 John Daub: Oh, I don't want to go. All right, we'll be back. All right, let's go to the next place. It's a food binge. Customers are starting to come. This place is popular. We're not the only people here. Go ahead, go ahead. I've got my shoes half on. You cannot slipper it. When you go outside, you have to put them on. Full on. All right. This is exciting. It's time to go to the next place. Alicia is our guide. So what can you tell me about Nishitachi? Do you come here a lot?

14:12 Alicia: Yes, I come here about every once every fortnight.

14:15 John Daub: And it's fortnight's 14 days.

14:17 Alicia: Yep.

14:17 John Daub: And a video game.

14:18 Alicia: Yeah. And like, this is one of my favorite places in Nishitachi.

14:25 John Daub: This is called.

14:26 Alicia: This is called Ninjo Yokocho, which translates to community spirit Alley.

14:32 John Daub: Oh, this is really pretty. And we have the sun setting sky in the in the background. And you guys can see these lanterns just make the street pretty. Pretty. Pretty. Is the place we're going down this street?

14:47 Alicia: Yes.

14:48 John Daub: Oh, that's perfect. Okay. Wow. So this is an entertainment district in Miyazaki for those of you joining in. It is picture perfect, especially with the sky the way it is. You see that? A little bit of pink in there. I love the the atmosphere of this. This whole area, it's not super new. It's got character to it. That's what I like. Oh, this is it. Okay. And they've been waiting for us. Because I ate way too much meat at the last place. It's going to be hard to top that. Again, we're polling which one do you think was the most delicious. So stay tuned to the end.

15:27 Alicia: This is the second place that we are here at Shinato.

15:31 John Daub: All right.

15:31 Alicia: And this is a standing bar. Standing bar here to try shochu, which is distilled litra.

15:38 John Daub: Distilled. Oh, this is a? You're giving me booze?

15:41 Alicia: Yeah.

15:42 John Daub: Oh, my God, this is so.

15:43 Alicia: Try it.

15:44 John Daub: All right, we're at Shinato. Let's go inside. Oh, I have to give me Sho. Sho is famous in this area of Kyushu. And we're going to learn a little bit more about this. This is dangerous. You don't know. I messed that one up. Oh, there's a screen. That's a cool screen. I've never seen a screen like that. How bad did I mess up? Ah, summer and winter. Ah, great.

16:18 Alicia: What's really nice about this bar is you can actually keep your stuff in there.

16:23 John Daub: All right. So we can put our stuff in this little cubby. Oh, that's pretty neat. I. You know the problem with me and these cubbies? I always forget it. I always forget my stuff down there. I always use these and I'll leave it. And I come back like like 20 minutes later. I'm like. And I gotta walk back and get my stuff. Ask. Ask my wife. Honestly, I forget stuff all the time. Now, this place is famous for shochu.

16:52 Alicia: Yes, shochu. So they have a wide variety of shochu from different labels.

16:57 John Daub: Yeah, yeah. I like how everything is in English. Ah, I. I can kind of read it, but like matsu. Matsutsuyu. Oh, okay. Kanji. Some of these kanji I've never seen before. This is just Cordy ice.

17:22 Alicia: For those of you who can't read Japanese, maybe you can download the Google Translate app.

17:27 John Daub: The Google Translate app works for pretty good.

17:29 Alicia: And use the photo fraction to see if you can translate it to English.

17:32 John Daub: Or you can just ask the master Susume, please. Susum means recommendation.

17:39 Alicia: What is the recommendation?

17:41 John Daub: What is the recommendation?

17:51 Alicia: So if you want a sweet potato, sh. He recommends this one, which is a winter limited edition shochu.

17:59 John Daub: I like the bottle.

18:00 Alicia: Yeah. I had this on Friday. It was really nice.

18:03 John Daub: Yeah. So imo jochu is made from potatoes. So sweet potatoes. Sweet potatoes. So basically me, I know Miyazaki is in Kyushu. Let me put the camera down here. So Kyushu means now, I was in Oita recently and they make sake. They don't make shoju, but Miyazaki does.

18:19 Alicia: Yes.

18:19 John Daub: So tell me a little bit about Miyazaki shochu.

18:22 Alicia: So Miyazaki is actually the largest producer of shochu in all of Japan. And basically people drink shochu more than sake here. You don't really see people drinking sake here at all.

18:34 John Daub: Are you serious?

18:35 Alicia: Yes.

18:49 John Daub: They have. They have sake though.

18:51 Alicia: But then most people would drink shochu. No, people just keep the.

18:58 John Daub: Ah, so who drinks the sake? Like the Kanko shot the the tourists. Okay, well, we're Miyazaki, so we're gonna have to drink the shochu now. Shochu is pretty strong. Yeah, it's the difference between Japanese and shochu is that Japanese sake is brewed and shochu is distilled. So it's an it's a alcohol, right? It's a liquor. But sake is more like beer. So sake does not keep. There's not a long shelf life for sake, but shochu has a longer shelf life. So that's that's one of the things to point out. And this comes from potato sake. Japanese sake comes from rice and it's pronounced sake, not saki. Okay, just for those of you from North America. I'm talking to you. I know my friends. So what's recommended? This one.

19:57 Alicia: So this one? Yes. All this artery are from city. Yeah.

20:05 John Daub: Okay.

20:15 Alicia: This is from bali.

20:17 John Daub: From bali, yeah. Ginger. Ginger.

20:22 Alicia: Ginger.

20:27 John Daub: Okay. Straight. Straight. Ice. Ice. Ice, please. I like the bottle. They say don't. Don't judge a book by its cover. Can you judge a structure by its bottle? Maybe? It's a nice bottle. This one's also good. I like the sun. Kind of makes me feel like little Okinawa. Kyushu's got much warmer weather. So you can feel feel the warmth of Miyazaki. It's got. It's got. It feels like spring. Actually I want to point out that Miyazaki is the place for those in America. In the United States, when the Major League baseball goes to spring training, they go to football. Florida and Arizona. Miyazaki is one of the places that Japanese baseball come in in the winter to practice. So it's like the Florida of Japan. It's really warm, moderate temperatures. They have palm trees lining it. I thought it was in Southern California. It's got like Southern California weather. Why don't I live here? You know, you should just move. I know, I know, I know. They have low cost carriers, cheap flights here. I like. It's actually kind of easy to get here by park plane. It took me 90 minutes. I went to Haneda airport, boarded a plane. You only have to go through security 30 minutes before. I love Japan for that. You can bring liquids through. You can't do that in the United States. They just test it. And I don't know how they do it, but technology. Oh, it's here. Yeah. That was fast.

21:56 Alicia: So for sure you can either drink it with ice, so like with ice or mixed with hot water.

22:03 John Daub: Oh.

22:04 Alicia: Or on the rock. So on the rock sauce, mix of hot water and mix with cold water as well.

22:09 John Daub: Okay. What are you drinking then?

22:12 Alicia: Well, I think I'm good for now.

22:17 John Daub: This isn't fair. I'm drinking and she's not drinking. That's not really fair, is it? She gotta drink something, right? Okay. You gotta drink something.

22:26 Alicia: Okay, then I'll have to stay.

22:27 John Daub: The people. The people speak. The people's. The people have seen, spoken. Lisa writes in. She needs to drink. There you go. You've been. You've been called out five minutes to drink. Five minutes. Oh, that's plenty of time. It's not that much. They're saying it's not that much. And how do I say kai if if you don't have a drink, right?

22:51 Alicia: Yeah, that's true.

22:53 John Daub: Right?

22:53 Alicia: It's because it's 20%. It's at least 20%.

22:56 John Daub: 20%. Oh, yeah.

22:59 Alicia: And to drink that in five minutes.

23:03 John Daub: That's why I had. That's why I ate the third piece of meat. I have a full stomach, actually, you know, I'm very happy. You don't really need to eat a lot of wagyu. Actually. The oils in it really fill you up, I thought. All right, Kanpai. And all of you out there, Kanpai. There you go. Let's give this a try.

23:29 Alicia: How's it?

23:32 John Daub: Wow, that's 20% alcohol. That's really smooth. You can taste. There's a little bit of sweetness to it.

23:42 Alicia: Yep. So from my understanding, if you mix it with water, like cold water, it's easier to drink. And then if you mix it with hot water, it brings out the aroma of the shochu.

23:54 John Daub: Yeah, yeah. Oh, and the aroma too. It smells a little bit grainy. It smells. Let's just drink. Is a potato. Yeah, maybe I'm not a great judge of booze. That's why.

24:12 Alicia: Everything's better in Japan.

24:14 John Daub: That's true. That's true. Everything's everything's really good. This is really, really smooth on the. I think this is. This is really good. On the rocks or mizuwadi. This one's on the rocks. Some of this, I guess. Yasui Shochu Amizuarisho. No, really. I have so many misconceptions of shochu. I have to be honest. I don't drink a lot of shochu. I drink more Nihonshu sake. Maybe because I'm from the condo. I live in Tokyo.

24:41 Alicia: But usually I would drink it Mizuwari.

24:44 John Daub: Yeah, right. Or else it's like 20% and you're going to get. You know what I mean? We just got a long way to go. Yeah. So it's easier to drink.

25:08 Alicia: Yeah.

25:11 John Daub: Yeah.

25:12 Alicia: All right. So shall we go?

25:14 John Daub: Shall we go? Don't we have to finish this? I say it's like a social convention. How much? How much do you have to go?

25:22 Alicia: I still have a lot to go.

25:23 John Daub: All right, you have three minutes. Okay. It's pretty good. All right. Ah, my bag. I knew it. I knew I told you I would totally forget my bag. I've totally always. That's why I never put the stuff down there. I always have to come back and get it. And that's why I put my business card in my bag. So then in case if I lose it, I can always come back and get it. Ah, got a little sparkle in your eyes now, don't you? Yeah. That was good. That was really good. I like this street. Is this. So this is your favorite street?

26:19 Alicia: Yes, because there's a lot of, like, very small restaurants in this area.

26:28 John Daub: Are these good cats or bad cats? What will happen? Will it run away? Or can we make friends? Will it run away? Oh, it ran away. Oh, but not that far. If this was. If this was a smart cat, he would have totally booked. But it's okay. We'll let him go. All right. On. On. Onwards. Lead on Food Bench. But I'm still smacking my lips with the that eighth. That Wagyu. That Miyazaki Wagyu. So next up. Hold on a second. I gotta figure out where we're going. Oh, wait, look at this. The lights are on. I love these neon lights. That's another thing. Everything has gone the way of LEDs. When I see a good neon light, man, that's what I'm talking about. Welcome to Japan. Look at that. Perfect. Brilliant. And check out the the reflection on the window. I like that. It's like this is such such an amazing, amazing time. Because we also. On top of that, we have this. The purple sky of the sunset. It's hard to see, but it's just a it's kind of early, though, to go boozing. Are you sure? We. Maybe it was. It would have been a better idea to do the shochu last time.

27:50 Alicia: Yeah, maybe.

27:51 John Daub: Maybe. Living dangerously. All right, so this. I'm going to turn the camera around, and I'm going to show you a little bit of this area as we walk down the street to the next place. This is once again, for those joining us, this is the Nishitachi entertainment area. And it's the biggest entertainment district in Miyazaki Prefecture. It's pretty big. It might even compete with Kabukicho in Shinjuku. Although I think there's more people in Kabukicho. But it's still early. Still early. There's a monster shout out for Gretchen. Just saying. That's all over Japan. Look at that sky. It's really nice. So what's it like on a Friday night? Right now? It's a. It's a holiday Monday. This is just like like shoulder to shoulder packed or to sh.

28:50 Alicia: Then you see a lot of people.

28:53 John Daub: That's therapeutic. No, seriously, look at. They're just kind of like like moving their gills. Are these for eating?

29:05 Alicia: Yeah.

29:05 John Daub: Wow. Sashimi. Is that the one where they they sashimi it and it's still moving?

29:12 Alicia: It looks a bit, like, cooler as well.

29:15 John Daub: Sorry, guys, but at least you've had your moment of fame on this live stream. You guys can get. I'll get you. You guys get a little bit.

29:22 Alicia: Yeah. Famous for lobsters as well.

29:26 John Daub: Oh, yeah, I saw them earlier. There was a lobster boat out at the. Where did you take me earlier? Yeah, at the at the Horikitty Pass. We saw some lobster boats out there. That was pretty cool. All right, let's get going. They got their 15 minutes of fame. Sorry, fishies. You're gonna become sashimi soon. Maybe not on this night, though, because there aren't a lot of customers, but one day soon, your time will come. Wow. Oh, this way. Okay, so we're taking a left. There you go. I love the lanterns. That adds just a little bit of touch of old Japan to it. Like a showa era Showa jidai. That's a, you know, our parents era in the 1950s and 60s when, I don't know, the music and everything was a little bit different and people wore hats, you know, and. Wow. I kind of wish I'd seen Japan in that time because it just seemed like a really cool time to be in Japan before the bubble. This kind of freaked me out when we walked by it earlier. Can it. Can I show it just slightly? All right. I walked by here earlier. Do not get freaked out like I did. All right. You see, I was like, oh, my God. Who's that girl? She's got really thin legs. Oh, it's not. It's not really. It's not really a woman. It's a it's a mannequin. Slightly freaked out by that. Yeah. All right, we're gonna go and eat some chicken. Click that, like, button. If we get to 250 likes, then we will eat the chicken. But I'm not gonna eat it until we get to that number because. Yeah, just do it. All right. I also noticed that Miyazaki has some pretty cool manhole covers. They say in English, welcome to Miyazaki. Oh, really?

31:26 Alicia: I didn't.

31:26 John Daub: Oh, you didn't even know that?

31:27 Alicia: I didn't even know that.

31:28 John Daub: Well, you're not a man holder. I'm a man holder. Whenever I see a manhole cover in Japan, I collect manhole cover cards, which is actually pretty cool. Yeah, that was a cowboy. I just saw a cowboy. I just said cowboy. Very cool. If I see the welcome to Miyazaki manhole cover, I will stop this live stream and present you with the only thing that separates you and sewage. Pretty much. But in Japan, manhole covers are actually a thing. And if you. If you do look down, you might discover a little bit of culture.

32:06 Alicia: So we're here.

32:07 John Daub: Oh, this is it. Okay.

32:08 Alicia: Yes.

32:11 John Daub: Here we go.

32:12 Alicia: So the reason why I brought you to shochu just now is because shochu rose really well with charcoal grilled chicken.

32:19 John Daub: Charcoal grilled chicken? What is that? What is that we're eating next?

32:22 Alicia: Yes, we are having charcoal grilled chicken.

32:25 John Daub: And chicken nan ban. I'm starting to like this girl. Okay, bring it on. Bring it on. I always. I always wonder if you have to take off your shoes. Look, they have the place for us. Look at that. How wonderful. Okay, great. So this time I'm putting my bag in a place that I won't lose it. How about the right here? I always. I always lose my stuff. I'm putting it here. I have just recorded this here. Is it possible turn off the music. So, yeah, just a little bit, because, yeah, it's gonna get. I've always learned in YouTube that if there's if there's any kind of music they copyright strike you, and then no one will watch the video. That's what happens. All right? So sorry for that. Those of you who. Chiburi is a hand towel that you'll get. Let me put the put it down here. Sorry. It's a hand towel you get at restaurants, and you'll get it even on on ANA flights and JAL flights. They'll give you a hot towel to clean yourself. It just seems to make sense because, you know, you should wash your hands before you eat. Makes sense.

34:01 Alicia: So, John, besides beef, Miyazaki is also famous for two chicken dishes. Jidori, which translates to charcoal roasted chicken.

34:09 John Daub: Jidori.

34:10 Alicia: Yes, jidori.

34:11 John Daub: Okay.

34:11 Alicia: And charcoal and chicken Nanban.

34:14 John Daub: Okay. Chicken Nam. A chicken Nanban. I know. Yeah, I know. Chicken Nanban. That's actually really, really good. They make it. Is this where it's from?

34:22 Alicia: Yes.

34:22 John Daub: Chicken Namban means south. Is the South Miyazaki?

34:25 Alicia: Yes, it is.

34:27 John Daub: Are you serious?

34:28 Alicia: I'm serious.

34:30 John Daub: Okay. This. I did not expect this. Actually, chicken Nanban is one of the best chicken dishes, like, in the entire world. And if you. I'm serious. Google chicken Nanban because I. You probably get Jun's Kitchen. He makes a good chicken Nanban. I watched that episode. But the chicken number is pretty. Pretty good. All right. Are they making. Is that what I hear? Boiling chicken Nanban. We have a we have a light guy. It's. It's dark. It's okay.

35:14 Alicia: Would you like to see how Jidori is made?

35:16 John Daub: No, no, I said that just to freak you out.

35:20 Alicia: Okay.

35:20 John Daub: Yes, of course I do.

35:21 Alicia: All right, let's go.

35:23 John Daub: All right. Oh, wait, we can go in the kitchen. All right, cool. I want to show you the Statue of Liberty right here. Juna Megame. Thank you for the lighting. I appreciate it. High five with your other hand. Thank you for the lights. We all appreciate a little bit of light. Okay. Oh, wow. Okay, we're going behind the scenes. Anytime you go behind the scenes. It's big. This is big. All right. Whoa. Oh, this is awesome. This is jirori. Deep concentration. Look at the fire. Kind of a charcoal smell to it. This reminds me of the Osaka Flamethrower restaurant. Whenever I see fire. Whoa. Look at that. Oh, Dick da. Whoa. It's finished. All right, back away. Back away with the man with fire. There you go. Look at that. Okay, there's more to it. There's more to it. All right. We prepare it to the plate. Oh, that looks so good. Stop doing this to me. Let's get cucumbers and some yuzu. Yuzu kosho. Yeah, Yuzu kosho. I know what that is. Yuzu is a citrus fruit. It's so good, and it's a little salty. Oh, this is gonna be good. Oh, wait, I can't eat it here. Arigato Zaimasu. Oh, wonderful. Okay, let's eat this. I'm so stoked. Shochu talking. Yeah. Ladies first. Okay. We're just having a lot of fun here. Okay. Wow. That's right. Look at that. Oh, bring that light over here. We're gonna give you. We're gonna bring you some. Some. Oh, yeah, that's perfect. Look at that. You need a light for a good Instagram moment. Anyone who's taking a screenshot. There you go. That's Jidori or chicken Jidori or Miyazaki chicken Jidori or just charcoal grilled chicken. Charcoal grilled chicken with some cucumbers on the side. Let's bring you straight into that chicken look at that. It is that. You see the blackness to it that has taste in it. It's a it's a charcoal that goes through it. It's really, really cooked really, really fast. And this is going to be such a treat. All right. We better eat it while it's hot. All right. Thank you. Thank you for the light. I'm going to put this here. No, I'm not. I'm gonna put this here. It wasn't gonna fit. I have a wide tripod today. I think this is pretty good. And. Yeah, anything that we cannot eat in time. How much time do we have at this place?

38:47 Alicia: 20 minutes.

38:48 John Daub: 20 minutes?

38:49 Alicia: Yeah.

38:50 John Daub: Really?

38:50 Alicia: Yeah.

38:52 John Daub: Should we get a drink?

38:54 Alicia: Would you like a drink?

38:55 John Daub: Would you?

38:57 Alicia: I'm fine with idol.

38:59 John Daub: Okay. 20 minutes is a lot of time. Really? I don't know. Yeah. Can I get. So we. We already had. We've already had shochu.

39:10 Alicia: Yeah.

39:10 John Daub: What kind of. So is the. Do they have special beer in Miyazaki? No, no, unfortunately not. Beers is. It's normal. What do you usually drink?

39:21 Alicia: Like beer or high ball?

39:23 John Daub: A high ball?

39:24 Alicia: Yeah.

39:25 John Daub: All right. So should you get a high ball?

39:28 Alicia: Do you want.

39:30 John Daub: All right, hold on, guys. I don't think she wants to drink. This is entertainment. But it is a holiday. Today's a holiday.

39:37 Alicia: Oh, yeah.

39:38 John Daub: Yeah. So I don't know. All right. I don't know what to do.

39:41 Alicia: Okay.

39:43 John Daub: If. If you want her to drink, we need to get to 300 likes. If we get to 300 likes, you're gonna have to drink something.

39:48 Alicia: Okay.

39:48 John Daub: All right. We got 500 people watching. If you see if we get 300 likes in the next, like, whatever, then. But I'm not gonna. We're like. We're way below it. All right. I ordered one drink for me, which is dangerous because it's a live stream. Things could go horribly wrong. However, if we can get. Oh, we're almost. We're 12 away from three good likes. I know. You did not think we would do it, did you? You had your doubts. Yeah, but do not doubt our audience, okay? Our audience is going to get you there. Look, and don't try to like and dislike. And then like again, that doesn't help. Seriously. All right, we got.

40:35 Alicia: All right,

40:42 John Daub: Beer, okay. Double beer. That's it. See what you guys did? And don't try to dislike. If you go back down, I have to drink. No, wait, wait. I'm not gonna make that promise. I have no idea how we're. I might help you with it. I might help you with it, but I'm not gonna make.

41:00 Alicia: We have to have this hot.

41:02 John Daub: And we better eat this. Yeah, let's. Let's go. All right. This is jiri. And we have chicken Nanban as well. Coming. That's right. I forgot about that. Oh, that's so good. It's a charcoal. The the taste of the charcoal. It's so good. How do you. How do you live here? Eat this every day and not. I don't know.

41:28 Alicia: That's why I recommend show to to you. Because this is a perfect snack.

41:38 John Daub: That's right.

41:38 Alicia: I'm fine.

41:42 John Daub: Wow, this is so good. I wonder how I would eat this every day. You know what? This is why I cannot live here. Now, this Yuzu, you go like this.

41:52 Alicia: Yes.

41:52 John Daub: And then you go like this. I'm gonna take a big piece because I'm I'm very, very selfish. And with the yuzu, a little bit of citrus. It's citrusy and salty. That's what I like. The yuzu Cold. Cold. I always. I can never say anything. Yuzu cold show.

42:11 Alicia: Yeah.

42:18 John Daub: The use of kosho is good.

42:20 Alicia: Yeah.

42:22 John Daub: Google it. It's so good. I can make an episode just on yuzu. Kosho, probably from Shikoku, right? Do you have yuzu here in Miyazaki?

42:36 Alicia: Probably not really.

42:37 John Daub: No.

42:38 Alicia: Yeah.

42:38 John Daub: Miyazaki is famous for mango. And the season for mango is April to August. April to August. And in April, they have an auction, I heard.

42:48 Alicia: Yeah. And last, how much was. How much did the mangoes go for last year?

42:53 John Daub: How much did a mango sell for at the auction last year? Do you have any guesses? Go ahead and guess while I eat this cucumber. Whoa, this is the. Oh, this is so good. This is what I'm telling you about. This is dangerous. Everyone's saying 300, 300, $500. Paul says 200,000 yen, which is about $2,000. I'm focused on the chicken. Namba, very quickly, how much did that mango sell for?

43:26 Alicia: Well, 200,000 yen.

43:29 John Daub: $2,000.

43:31 Alicia: So like, it was so in a pair that went for $400,000. 400,000 yen. Sorry.

43:37 John Daub: One of the mangoes sold for almost $4,000. One mango.

43:41 Alicia: No, two mangoes.

43:42 John Daub: Two mangoes. Two mango set for 400. That's almost $4,000 for two mango set in Miyazaki. That's crazy. I gotta come to this auction. I'm gonna bid. And if I lose, can you guys super chat me? Because I can't. I can't cover that. $4,000 for two mangoes. I gotta try a thousand dollar Mango. But first I gotta try more of this. Of this, what we have in front of us. Go eat what you have in front of you before you start thinking about what else to eat. So this is Ji Gori. One more time, and we're gonna eat as much as we can. This is chicken Nam Bomb. And light. Light. Statue of Liberty is here to shine light on the food. All right, guys, this is chicken Nanban. It is one of the most delicious deep fried chicken dishes in the entire planet. Do you know why? Because it's deep fried chicken with, like, a sauce on top of. What kind of sauce is that? Tart sauce.

44:42 Alicia: It's basically like vinegar dip fried chicken with tata sauce.

44:45 John Daub: Oh, stop it. You're killing me. Ah, look at that. And it's got another sauce on it. What is this soy based sauce on here? What is this down here? That's the Nanban sauce.

44:56 Alicia: This is probably like. Yeah, the vinegar.

44:59 John Daub: Stop it. Oh, you're killing me. I'm supposed to be on a diet. I ate so much food in Europe, I had poutine in Canada, now in Montreal, now I'm eating this. This is amazing. All right, we're gonna eat it while we're hot. All right, let's just. Let's just do it. Okay? We gotta do it. We gotta do it.

45:16 Alicia: Isn't it delicious?

45:18 John Daub: This is. This is way too good. You're like modeling chicken Namban. You understand that? You're modeling food. Where can we put it? Right in front of me. Yeah, that's not a good. That's a dangerous place to put it. All right, folks, whenever you come to Japan, chicken Nanban, just put that on your list right now.

45:36 Alicia: And you have to come to Miyazaki to have it.

45:38 John Daub: Yeah, come to Miyazaki to have it, because chicken is. And why is the chicken so good here? I don't know. I think it's because the conditions. The weather is pretty temperate. It's very warm year round. Yeah, maybe chickens are happier. Yeah, I'd be happier here. All right, go ahead. I'm having the one on top, which is selfish, but check this. Check this out. Yeah, check that out. All right. This is crazy. Go ahead, dig in.

46:17 Alicia: Oh, my God. You ran in one map.

46:29 John Daub: I'm gonna need more than 20 minutes only, so I need more. More time. The chicken is so tender, it almost tastes like it's not cooked, but it is. You have the. The deep fried. Any. Any deep fried chicken, you gotta. You gotta love it. But batter. Deep fried chicken. Fried chicken. And it's. It's the what part of the chicken is it? It's the momo, usually the memo. Yeah, no, actually it's the momo.

47:00 Alicia: The top thigh.

47:02 John Daub: Yeah, yeah. The thigh back. And it's got a little bit of fat to it. And that's the. The deep fry activates the fat. All right, I just gotta say it. So. Good. How much time do we have left?

47:18 Alicia: Five minutes. Yes, five minutes.

47:21 John Daub: Five minutes. This is not Kentucky Fried Chicken. Okay, who just wrote that? Moderators banned that person. Digimon Friends is done. I read the life back and if you have any questions, you can ask us, but we're not going to be reading them because we're going to be eating this. You only got five minutes. All right, which one do you like better? Yeah, that's fine with me. I'll eat this. Kanai wanted to come today. It couldn't make it.

48:02 Alicia: You know you forgot to bring her next time.

48:04 John Daub: I do, yeah. She's gonna kill me when she sees all the food we're having. Is there. Are there Miyazaki restaurants in Tokyo? I know people should come here, but they are.

48:14 Alicia: But then you won't get any food that's as good in Tokyo because you want that jiroi. That's as black.

48:21 John Daub: Yeah, yeah. It's different here. Yeah. And Pozo, our friend Pozo writes in taste. All the chicken dishes in Miyazaki, we're. I think we're getting there. How many other chicken dishes are there? Chicken Namban. Yeah, this is jijori. What else do they have?

48:39 Alicia: That's about all. It's chew is the most famous of all.

48:43 John Daub: Yeah, yeah. Chicken Jidori and chicken Nanban are the most famous. And this, this, this restaurant is very famous for chicken.

48:50 Alicia: Yep. Oh, and one bowl. It has chitra sashimi as well.

48:57 John Daub: Wait, it's raw?

48:59 Alicia: Yes.

49:00 John Daub: You can eat that?

49:01 Alicia: Yes.

49:04 John Daub: Is it safe?

49:05 Alicia: Yeah.

49:08 John Daub: Next time.

49:09 Alicia: Yep, it's fine.

49:10 John Daub: Next time, please. I like to challenge myself whether it's with volume or with the raw factor. I'll go for it. I will try it once. Oh, good. Oh, wow. And is this chicken. Is. I wonder if. Is this chicken, like locally sourced as well? So this all comes from local. All right. All this stuff is locally made,

49:39 Alicia: free range chicken.

49:41 John Daub: I love Miyazaki chicken. I don't know why. It could be because the old governor from 15 years ago. A little bit. Because he was. I'm not lying. Yeah. He always would dress up in a chicken outfit to try to sell Miyazaki chicken. And that's, I think, one reason why the chicken is so good. The guy with a ticket. Imagine that's how a Kramer and Seinfeld was Kramer and Seinfeld was the turkey. You remember that episode? I don't know. Some of you might recall from that reference, but the guy was a chicken. Very good.

50:20 Alicia: All right, sir, three more minutes.

50:28 John Daub: Three minutes. That's plenty of time. That's like. That's like an entire mile. Somebody can run a mile in three minutes.

50:36 Alicia: Really,

50:39 John Daub: Mal? Somebody? They just haven't timed them yet, you know? I haven't timed them yet. Help yourself to more chicken namban. Or don't. Now, I want to ask you. And I know what the answer is, because I'm going to tell you. You cannot take a doggy bag. You know what a doggy bag is?

51:00 Alicia: Yeah.

51:01 John Daub: You cannot have a doggy bag. The in say, can I take this home? Why? Do you know why? It's part of it. But. People. People normally do not order more than they need, so typically, they will eat whatever's in front of them, naturally. And if you have more. Yeah, it has to do with food safety, but just. It's almost also rude to the chef that you didn't eat what was put in front of you. So you don't get a lot of people asking for doggy bags. But if you do, you won't get anything. Most people are just gonna laugh at you. All right, can you shotgun this? You have to eat it quickly. We have, like, two minutes.

51:55 Alicia: Yeah,

52:00 John Daub: I'm gonna have to put as much as I can in my mouth.

52:03 Alicia: So which do you prefer?

52:05 John Daub: Chicken nan bun.

52:06 Alicia: Oh, really?

52:08 John Daub: But it's close. Okay.

52:13 Alicia: But I realized it's a thing for rice. Like, rice tend to prefer chitten nan bun. Whereas, like, girls, females tend to prefer the chidori.

52:23 John Daub: Why?

52:24 Alicia: I don't know. Maybe because drives prefer fried food.

52:30 John Daub: I'm hamstering this. Okay. I'm not gonna look at the camera with my mouth full. I think women think this is healthier, maybe because it's not fried. And women be wrong.

52:44 Alicia: Why?

52:45 John Daub: That's a shame.

52:52 Alicia: All right, so I suppress. You have to go. You know, like, no meal is complete without desserts. So shall we drop our desserts?

53:03 John Daub: Okay. All right, all right, all right, let's go. All right, all right. Let's go, let's go. See you there. Let's go, let's go. I don't want to go. I want to live here in that plate. I want to live inside the chicken nan bomb. When something is good, you have to express it to all of the ladies in the place. Don't eat my chicken. Nan Bon. Just. This is just a tour. We have to keep this rolling. Okay? We got to keep this rolling. Sam Baker writes in here. My girlfriend is from Oita. We live in New Zealand. We really love your live streams. We are coming over to watch a World Cup. Okay. Is there a World cup event? Rugby cup here in Miyazaki. Oh, the world surfing games. I didn't know about that.

54:40 Alicia: Yeah.

54:42 John Daub: So how. How big do the waves get here? Like this big or this big?

54:49 Alicia: There are like beaches where the waves are suitable for like, beginners and also beaches where the waves are great for like professional surfers as well.

55:02 John Daub: Wow. So that's why they have the World cup here for surfing. I didn't even know surfing had a World Cup. I watched Terrace House though, so I know there's some surfers out here. Terrace House is a show. It's a Japanese reality show where nothing really happens. But it's really good. Yeah. All right, so let's continue down Nishitachi, the entertainment district. Sam, thank you so much. Will. Will you cover the rugby World Cup? I will. I will be going around Rugby World Cup a little bit. Yeah. Thanks for that. All right. Dessert.

55:41 Alicia: Yep. That's.

55:43 John Daub: So is it. Is the dessert chicken Nanban? No, no. What I could eat. I wish they put chicken nanban with ice cream. I would eat that. Totally.

55:54 Alicia: No, that'd be so bizarre.

55:56 John Daub: Okay, but you told me earlier that you. You once had shochu with ice cream.

56:02 Alicia: Yes.

56:02 John Daub: Is that a thing?

56:03 Alicia: That's a thing, yes.

56:05 John Daub: How is that? Because that sounds gross.

56:07 Alicia: Like, that was really good. It was surprisingly good. Okay, so this is the last please that I'd like to introduce you to. It's called Fritz. Oh, no.

56:16 John Daub: Okay. This is it. This was like a fruit shop.

56:19 Alicia: Yeah. And you're here to try pafe. They are famous for fruits buffet. There's always a line here.

56:26 John Daub: Oh, there's no line now. Is that early? Oh, it's still early. So is this it here?

56:32 Alicia: Yep.

56:33 John Daub: All right, so mango, as we were saying, is really famous here in Miyazaki. And it's out of season, so it's frozen, right?

56:40 Alicia: Yep.

56:40 John Daub: But it's still good because the price you flex at, it's about 50, $15. 15, $16. Miyazaki mango. That's where you're gonna get like the two thousand dollar mango. This is not two thousand dollar mango, but it's gonna be good. I actually I'm. I'm still hungry because I. I should have hamstered the chicken Nanban one in each cheek. I totally could have done it. Do not laugh. I would do it. All right. And you should have put some jidori in your. In your cheek, too. I don't know. I feel like we should have done that. Wow, that's a 20 melon, actually. That's reasonable.

57:15 Alicia: This is one of the oldest shops that sells quick cafes in New Zealand.

57:24 John Daub: Wow, there's a lot of fruit tonight. Refrigerator. Check it out. That melon is. That's a special melon. Wow. It's got its own shelf. No friends. So we can sit anywhere.

57:42 Alicia: Yeah.

57:42 John Daub: All right. Very cool. All right. This is fun. We're moving fast.

57:53 Alicia: Yeah.

57:54 John Daub: Is that how you roll?

57:56 Alicia: That's why it's called a food beans.

57:58 John Daub: Right? Food binge. Yeah, that's true. This is a food binge. Yeah. I'm getting full, actually.

58:09 Alicia: Well, because we've had so many chicken.

58:11 John Daub: Nan buns, I did have, like five pieces. You only had one piece, right? Yeah, that's why I had five pieces. You left them all on the table.

58:19 Alicia: Well, you know why? Because the sauce fits on your mouth and it's kind of embarrassing if it's on your mouth.

58:25 John Daub: That's true, that's true. That's why I was going like this. The tartar sauce on it.

58:39 Alicia: So we'll be trying the mango parfait. Mango parfait and strawberry puff today. Like, apparently strawberry is in season today. It's in season at the moment.

58:49 John Daub: All right, I'm going to bring. Hold on a second. I need some. Some personal time with with the viewers. Why? Do you know why strawberries in Japan are made in the winter? I don't know. At first I thought it was weird because in America, strawberries always came out in the summer, but in Japan, they come out in the winter. You know why? Do you know why? Do you know why?

59:09 Alicia: I think it has got to do with, like, the climate. Like, it's better for, like, keeping the strawberries or something like that, like storing strawberries. Is that the reason?

59:21 John Daub: No, that's not the reason at all. In fact, the reason is. Thank you, Lenny. Thank you. There's always room for dessert. We call it a betsubara. Right? Betsubara is a second stomach for dessert. Remember that word? You're gonna use it a lot when you come to Japan. I got a betsubara for chicken nanban too, by the way. So the reason strawberries are grown in the winter is because. Because they grow slower in the winter. And when the strawberries grow slower, this sugar content is increased. That's why Japan produces the world's best dessert, strawberries. And you will not find a sweeter strawberry than in Japan, because they grow them in the winter and greenhouses. And that's why they're also so much more expensive, because it takes longer to grow a Japanese strawberry than an American strawberry, which is all out of shape and not the most beautiful thing, but in Japan, you always get. In fact, strawberry farmers in Japan drive Ferraris.

60:18 Alicia: Oh, wow.

60:19 John Daub: I know one of them does. He was on TV here. All right, so let's. Let's. Did we order?

60:34 Alicia: Here's the menu, as you can see.

60:36 John Daub: Oh, wow. Is that a mangosteen? What? Hold on a second. Mangosteen is the forbidden fruit. Are they allowed here in Japan? That's. I eat them in Thailand and even in Singapore. And right here.

60:52 Alicia: Oh, yeah, it's magazine.

60:54 John Daub: Oh, that's the one where Queen Victoria said, any sailor who can bring back a mangosteen to England will receive a queen's ransom, and nobody could ever do it. Thus, Queen Victoria never ate a mangosteen. And and yet we have them now, thanks to freezers and technology. Oh, that looks really good too. But we're gonna go with the mango parfait, which is. Which is. You know, it's like, easy. That's an easy order because it's right in the middle. Yeah, it's recommended. All right. And the strawberry in it, you said?

61:26 Alicia: Yep. The strawberry popping.

61:28 John Daub: All right. Okay. Okay. I'm getting. I. I'm getting hungry again. I don't know. Can we go back? Can I go back to that chicken nan bomb place in the Wagyu place? I. I don't know. Is it still on the table? I don't know. Binging is hard. I want to. I want to eat it. And Kanai. I'm sorry. You should be here too, Kanai. How dare you want to work? So this is my job. I had to screw the gimbal back on. Are you having fun? Are you having fun, everybody? So right here, I'm gonna. You have to wait for the parfait to come out. I know. 1700 yen. It's kind of a lot.

62:10 Alicia: Yes, because mango is expensive. Miyazaki mango goes for, on average, 3,000 yen.

62:17 John Daub: One mango.

62:18 Alicia: Yes.

62:18 John Daub: So one Miyazaki mango averages 3,000 yen, which is about 27 for one mango in India, by the way, in India, you can get like 10 for a dollar. Just. Just saying.

62:48 Alicia: Wow.

62:48 John Daub: I have to clap because. Because it's a standing ovation. I should do standing ovation. This is so delicious. Looking it deserves a standing O. Look at this. All right. What happened to our lighting people? We lost them. That's all right. That's all right. We lost our lighting people. We have lighting. Lighting people from the pre. From the city that are here to help out. This is. Oh, this is. Looks so good. This looks like. Like Medusa with all the fruit in her hair. Oh, this is so good. Look at this. Why. Why do you make things like this? Look at that. And there's a piece in there. So there's a happy ending to this. Look. They put a happy ending here. How dare they do that? Do we have time to eat this one or no?

63:38 Alicia: Yeah, we do.

63:39 John Daub: Oh, we do have time. Oh, wow. I chose your strawberry.

63:44 Alicia: 16 minutes.

63:45 John Daub: 16 minutes. Oh, that's plenty of time. Do you want your highball now or.

63:50 Alicia: No, no, no.

63:52 John Daub: Okay. Okay. Yeah. This is the happy ending. Rick Row. Rick writes in. Ooh, Happy ending. I agree with that. Now, these strawberries look so red and so white in the middle. Look at that coloring. Do you see that? They're perfect. That strawberry is perfect in every everywhere. And Kyushu is. Is where you'll. You'll find the mythical white strawberry. Kyushu has. Yeah, Kyushu has the white strawberries. But the Miyazaki mango, I gotta tell you, is. Is. Is like the Rolls Royce of fruit. There's the melon and the mango here, and it's just so delicious. All right, I gotta try this. Okay, enough talking. Eight. All right. Mena has it, right? Mena says just eat.

64:33 Alicia: Yeah.

64:33 John Daub: All right, Mena. Okay, here we go.

64:39 Alicia: Okay, let's go.

64:40 John Daub: Oh, there's a spoon. Thank goodness. I thought I was gonna do it like I do it in India. All right, all right. Were you gonna go first? Who's gonna go first? Me?

64:51 Alicia: Yeah.

64:52 John Daub: Is it rock, scissors, paper. Okay, I know. You cheated. You cheated. You saw it.

64:58 Alicia: Okay. Okay.

65:03 John Daub: Ah. See? I knew it. All right, best two out of. Okay, last one.

65:05 Alicia: Okay, John. Okay. I for mango. I'm going for mangoes.

65:22 John Daub: All right, she's going for mango. Do it. You have to. You have to pretend like it's your first time, like you've never eaten Miyazaki mango before in your entire life.

65:42 Alicia: I don't know. I'm a bit confused because it's frozen.

65:46 John Daub: Oh, right.

65:47 Alicia: I'm a bit confused.

65:48 John Daub: You're confused?

65:49 Alicia: Yeah.

65:50 John Daub: Is it different when it's. It's not.

65:51 Alicia: Yeah.

65:52 John Daub: Okay.

65:52 Alicia: It's a bit different.

65:53 John Daub: Okay, I've eaten. All right. Full disclosure. My mother is from India. We have. We have mangoes. I eat them, and they run down my cheeks. And I have mango face. And that's normal in where we're from in India. Mango face. In. In. In June, when the mango season is and it's like 10 for a dollar, it's crazy cheap. I get them right in front of the station where we have an apartment. So you know what Miyazaki mango has? It's got to compete against Indian mangoes, and I don't know if it's possible to compete. Indian mangoes are so good and so cheap. Miyazaki's got a lot, and it. I don't know. Looks good. We gotta try it. Oh, that's good.

66:45 Alicia: Really?

66:45 John Daub: That's really good.

66:48 Alicia: Okay, I'm not straight. Another. Because I didn't get any taste from the.

66:52 John Daub: That's good. Good.

66:59 Alicia: I'm going for my second mango.

67:06 John Daub: It's good as it melts in your mouth. When. As this mango melts in your mouth, there's desert. It's just so. The thing with Japanese food fruits is it's just so evenly balanced. But Indian mangoes, the ones that I eat, they're often sometimes too sweet.

67:21 Alicia: No, but Miyazaki mangoes are supposed to be very sweet.

67:25 John Daub: Oh, they're supposed to be very sweet.

67:26 Alicia: Yeah. That's why I'm confused.

67:28 John Daub: Okay, now I get it. To me, there's a really good balance, meaning as it melted, then the sweetness would expand. So it's not. Miyazaki mangoes are actually pretty good melted. Then if they're super sweet, they're pretty good frozen because there's a good balance to it. As it melts in your mouth, the sweetness expands. And I think that that's pretty. Pretty important. I don't know. This mango is so good. I'm not sure I even want the strawberry. But I will, because we have 16 minutes, right?

68:01 Alicia: Yep. Yep. We have got.

68:07 John Daub: Oh, my God. Oh, my God. Why, Gretchen? Roach looks so yummy.

68:19 Alicia: Yeah, it is.

68:20 John Daub: Looks so yummy. Thanks, Gretchen. Thanks, Gretchen. Yeah. We're gonna eat all this? We got 10 minutes to finish it, maybe. All right, let's try the strawberry. And these are Miyazaki strawberries.

68:36 Alicia: I'm not sure. Maybe. Yes.

68:45 John Daub: Strawberries. Here we go. Miyazaki strawberries, everybody. Sweet.

68:58 Alicia: Yep. You know, the reason why this shop is so popular is because they procure a lot of fruits from within. Miyazaki Refactor.

69:06 John Daub: Okay.

69:06 Alicia: Yep. That's why, like, this idea of consuming local produce, it really resonates with the locals of Miyazaki. That's why if you come at a later time, there's always a line. You have to queue for it.

69:18 John Daub: I kind of like that. I know Miyazaki. There's a lot of pride in. There's actually a shop, shop in, in Shinjuku where you can buy Miyazaki products. There's a lot of pride in, in the products that they do make here. And I can see that in the shops that you took me to today. The Yakiniku restaurant has its own ranch and they get their meat from their own ranch because they know it's going to be good when you, when you're selling your own stuff. The chicken nambon place. That's all you said it was. Free range chicken.

69:45 Alicia: Free range chicken.

69:46 John Daub: Free range chicken. I can taste the freedom in that chicken. Nan Ban. Despite being deep fried and breaded with sauce. Ah, I could taste the freeness of that chicken. That chicken lived well before it was deep fried.

69:59 Alicia: Definitely.

70:00 John Daub: I love that chicken and it's good. And I appreciate you chicken. I appreciate the sacrifice. That's why we say Itadakimasu. It's. It's a deep appreciation for the sacrifice of the meat or whatever you're eating. And I really do appreciate, appreciate that chicken.

70:17 Alicia: Yeah.

70:17 John Daub: All right, let's get on with it.

70:19 Alicia: Okay.

70:29 John Daub: What's. What's down here?

70:32 Alicia: I reckon it's like ice cream and ice cream and like more foods.

70:40 John Daub: We got to get to the, the, the, the gold down here. We're still stuck in Medusa's hair.

70:45 Alicia: Yeah.

70:45 John Daub: We're not getting down to the gold.

70:48 Alicia: Oh,

70:51 John Daub: that was like marshmallow or something really creamy.

70:54 Alicia: Was it cream? Whipped cream.

70:56 John Daub: Whipped cream. I don't know. Oh, that. Don't let that blueberry go to waste. Three second rule. You know the three second rule?

71:03 Alicia: Yep.

71:03 John Daub: Yeah. Anything that falls on the ground, if you eat it with than three seconds, the bacteria cannot cling to it. Oh my word. This is, this is wrong and so right. There's nothing wrong, John. You're very welcome.

71:31 Alicia: Yep.

71:35 John Daub: Custard. Yes, I think it is custard. Really? I don't know what it's. It's a creamy and whipped creamy, but yet it's not. It's richer. Three, two, one. So good. This should be banned. If they banned it. No. Nobody would eat it though. No, no, no. If they banned it, everybody would want it.

72:02 Alicia: Oh, yeah.

72:03 John Daub: They should ban this so we want it more. That's how I feel. This should be banned so we eat more of it. Now this shop has been in business for a long time.

72:19 Alicia: Yes. For close to I think 30 years. Because it was established in 1982.

72:24 John Daub: 82. You weren't even born yet. No, I was. 82 is a good year. That was the year before. That was the year before Empire Strikes Back. I believe Empire Strikes Back came out in 83. No, wait, it was at 81. That's very confusing. But I like the shop because it's got this. This in the center. It looks like a tree growing. So is it. Are they always changing it or is it always like this?

73:04 Alicia: It's always like this.

73:06 John Daub: It's always like this. I like that. It's very natural. Wow. And all these fruits and vegetables are local. I like that. I'm somebody. I'm a big supporter of. Of small businesses and local businesses, coffee houses. I do go to Starbucks every now and then, but when I can, I go to.

73:26 Alicia: Same here.

73:26 John Daub: I go to local coffee shops and things like this. It's nice to support your neighbors. My notion. Miyazaki, it's got a small town feel to it. Even though it's a big city. It's a city.

73:46 Alicia: It's a city. Yes.

73:47 John Daub: It's got a small town feel to it.

73:49 Alicia: Like suburbanish.

73:51 John Daub: Yeah, yeah. It's. This is the prefectural capital.

73:55 Alicia: Yes.

73:58 John Daub: I like that. You know, the thing with traveling outside of Tokyo, it allows you a chance to. To get more intimate, I think, because Tokyo is. Is just too big. Osaka is too big.

74:09 Alicia: Yep.

74:10 John Daub: Kobe, Even Sendai. I would think when you go up to, like, Almori.

74:16 Alicia: Oh, yeah, that was really nice. I really like Amory as well.

74:23 John Daub: Miyazaki. And Miyazaki is special. Do you know why there's no Shinkansen line here? And if you're looking for a place that's off the. The beaten track, Miyazaki is all. There's no beating. Yeah. You don't get beaten in Miyazaki. There's no. Seriously off of the beaten path. There's not a lot of tourists here. And I think it gives you a pretty authentic experience with the weather. That's like. It's like Florida or South Carolina. It's weird.

74:51 Alicia: I mean, I think it's the only place in Japan where you can surf in winter.

74:56 John Daub: That's why the.

74:57 Alicia: A lot of people, a lot of Japanese who actually moved to Miyazaki so that they can serve year round.

75:04 John Daub: Really?

75:04 Alicia: Yeah.

75:06 John Daub: Yeah. I met a. The first person that I met in Miyazaki when I came here the first time was Australian. Right, Jamie? Yeah.

75:13 Alicia: All right.

75:14 John Daub: He's Australian.

75:15 Alicia: Yeah.

75:15 John Daub: Yeah. I don't think he was surfing though.

75:17 Alicia: Right.

75:21 John Daub: 19 in 2003. I hitchhiked the entire country. I ended the trip in Miyazaki. For five days I stayed here. I was camping in the park. Don't do that in front of the station. I, I. I put my tent there. I took baths at night at the hotels onsen. And that's where I met. I made friends there. Right? Wow. Great experience. And the people were so friendly. But Miyazaki has a very unusual dialect.

75:51 Alicia: Yes.

75:53 John Daub: For people over the age of like 50.

75:56 Alicia: 50. Yeah.

75:57 John Daub: They speak different.

75:58 Alicia: Yeah. The accent is different.

75:59 John Daub: I can't understand that. Do you come here often? Eat this every day. Say you do. Admit it.

76:12 Alicia: Not every day.

76:15 John Daub: Wow. If I had just five more minutes with that chicken Namban. With the wagyu. The. I don't know. Let's break this down here. What was your favorite? What was your favorite? Admit it. Just be honest. Just let it all out. What was your favorite?

76:32 Alicia: Okay. I forgot to say. It's the wagyu. Even though I've only had one piece.

76:36 John Daub: I know you only had one piece of that. Slightly disappointed.

76:39 Alicia: It was so good.

76:40 John Daub: It was good, wasn't it?

76:41 Alicia: Yeah.

76:43 John Daub: I'm almost sad that we ate that first. Because it's the most distant in my memory. But. But Chicken Nan Bon is still on my mind.

76:52 Alicia: Oh, really?

76:52 John Daub: I don't know why. I think it's because I. I hamstered it. And I was chewing on that while we left. In fact, I think there's a piece in my teeth still for later.

77:04 Alicia: Either. Maybe in a crew might bring us to like, Karamen Kamen Shop. Have you ever had Karamen?

77:12 John Daub: No.

77:13 Alicia: It's like spicy noodles. And that's another special Miyazaki. So maybe they might bring us there for supper.

77:22 John Daub: Oh, so there's a secret part? A secret part to this meal?

77:26 Alicia: Maybe.

77:26 John Daub: Maybe.

77:27 Alicia: Maybe.

77:28 John Daub: I just had cocky. This is why. This is why. It's, it's. It's. We only have like one minute to go. I just had cocky. This is why I like this treasure.

77:38 Alicia: Okay, so apparently you gotta go. One minute left.

77:45 John Daub: Really? Eat the mango. It's like gold. Here. You want some mango? You don't even eat yours. Oh my God. Look. I think the winner goes to the.

78:14 Alicia: Goes to the dog.

79:00 John Daub: All right, let's wrap it up. This is a special day. This is a food binge, and we were meant to eat this fast. So don't worry about it. Okay? I know you think we're leaving stuff behind, but we're really not. We're really not. Hi. Wow. So 37 years the shop has been in business. Awesome. 37 years wow, that's a successful business. All right, so let's wrap. Wrap this up and put a ribbon on it. What an amazing experience. While we were in there, it started to rain. Check out the street. You see some water on it? Oh, no, no, no. The owner. I thought. I was confused. I thought it rained. Yeah, but a lot of the businesses will sprinkle water on it to keep the dust down in front of the shops. So this is the Nishitachi area. We're going to wrap this up here. What an amazing live stream this was. That's the sign, the entrance right here. Let's take you a little bit over to the sign.

79:34 Alicia: That's a famous. That's a famous shoe brand, by the way. Kobiki, Blue Kobeki and Kirishima. That's the two most famous shochu brands in Miyazaki.

79:47 John Daub: You've had that before?

79:48 Alicia: Yeah, of course.

79:49 John Daub: Whoa. Very good. And what? So we ate a lot of food in this. There's a poll. I put it a little bit earlier in the live stream. Don't forget to vote in the poll. There's an I. I think here that you can click and then vote for which one? I'm kind of curious. I bet you it's gonna be the Wagyu. Because it's hard not to like Wagyu, but Chicken Nanban's gotta be on your list.

80:12 Alicia: Oh, and Jidori too.

80:15 John Daub: I like Chicken Nanban. Thanks, everybody. Tomorrow I'm going to be participating in what some people call the Naked Man Festival or the Hadakamatsuri in Aoshima. It's sort of me looking back because this channel, the only in Japan Main channel, hit 1 million subscribers. And this is kind of a way to look back at the first episode that I did where I ran around naked and minus the first episode, only in Japan was me running around naked in minus degree weather. And yeah, I'm gonna do it again. But the good thing is in Miyazaki, you don't get that cold. And I'm really happy looking at the weather report that it's not going to be so happy. Not so cold, but my stomach might be sticking out due to all of the food that we ate. Thanks a lot for that, by the way. But it was such a treat. Thank you so much for guiding us today in the live stream. Before this, we ate some daikon, which is very famous here, the radishes and tano. And today we had some wonderful food here in Nishi Tachi, the entertainment district. Thanks for introducing this to us. And we will give you the last 20 seconds. Did I forget anything? By the way, we got everything right. Last 20 seconds is this beautiful sign. Enjoy the vibe of downtown Miyazaki entertainment district. Thanks, everybody.