00:06 John Daub: Welcome everybody. That right there looks like okonomiyaki. Wow, that looks pretty good. That's probably going to be our first victim of the night. How you doing everybody? Kanae Daub is here with us. It is raining here at the Torigoe Festival. This festival is held annually. We were here last year. It's held annually for 1,360 years. They carry an omikoshi (portable shrine) which weighs four tons up and down the street, which is sort of like a battle. This festival is so famous for having a ton of police officers. I don't know why. It could be because the omikoshi is made of solid gold maybe, or it could be who's carrying it. But whatever the case, there's a huge police presence here, which makes this probably the safest place to be in the city.

00:48 John Daub: But we're here to eat, so Kanae Daub is going to join us. She's our special guest. How you doing? I hope you're hungry a little bit because we're going to try. Let's start off with this okonomiyaki, Osaka-yaki they call it. Kanae Daub is going to get one for us. Oh, they call this the buta-tama-yaki. Buta means pork, tama is tamago which means egg, and then yaki means grilled. And yeah, I believe there's egg and cabbage. So it's really nice round shape which is perfect for street food. It's one of my favorites. It's a safe one. You know you're gonna like it. If you like okonomiyaki, you know this is going to be good.

01:42 John Daub: The rain has really made it difficult to get around, but we're going to take you up and down the street. Umbrellas might poke us in the eye. It's all right because we're here to eat. Okay, let's eat here. All right. All right, Kanae Daub, let's try this. You got it. Hey, Mix is in the house. Yes to food live streams. Get some nice food for you, Kanae Daub. Will do. Thank you. Thank you, Mix. All right, let's try this right here. We're going to move on to the next one. So this is the first, yeah, this is the first of many.

02:23 John Daub: Oh yeah, we could see the shrine, the portable shrine. You can see the portable shrine. You see it? And you can also see the rain going by, but we're going to keep this going. All right, let's try this here. It's hot. I know she just had her hands. It's right off the oven. Now they cook these on gas ovens, so they cook pretty fast here. Most of them have gas tanks in the front of them, you can see. There's a gas tank right there. Itadakimasu.

02:58 Kanae Daub: You're crazy. You can't hold your hand like this. Oh my God.

03:08 John Daub: I know it's too hot. I have an idea. Actually it's a really bad idea. So what I'm going to do is open this up and just go back to your daily life to show you what they've done with this. Oh it's hot. Can I? I know, I know it's hot. Just hold it for one second. One second, okay, you could do it. This is what they've done with it. Check it out, you can see the sauce and the katsuobushi (bonito flakes) dancing. Do you know how you call that in Japanese? Nante bonito fish flakes, anybody? No, not you. I was telling everybody out there, it's called katsuobushi, and usually you'll see them dancing from the heat, but this has been kind of packed down from the sauce. Let's give this a try. Oh wow, Kanae Daub, it's too hot. You can take the chopsticks, Kanae Daub, and then you can try. Yeah, I'll hold it. I have a very high pain tolerance threshold.

03:56 John Daub: Inside is egg and pork. Nice, it is steaming hot. Look at the cabbage in there. Definitely healthy. Are you sure? Are you sure you want in on that? You're gonna burn your mouth. You're gonna burn your mouth. All right, just be careful. Just, I've done this before. I have a nekojita (cat's tongue), which means my tongue burns on anything.

04:23 Kanae Daub: Nekojita, we call that in Japanese.

04:31 John Daub: Ah, I got a te-jita, my hand is burning. Too hot. I told you. That's okay. I mean, we got to get you a drink now. It's good but it's too hot. It's too hot. All right, what we're gonna do is maybe put this away and eat this a little bit later, but I want to show you inside what it looks like. Yeah, it's nice. I love the Osaka-yaki. I love the Osaka-yaki. I've got the rubber band here, all right, because of the rain. This is becoming a popular place. Hold on, I got the rubber band here. Yeah, it's time for number two. We're gonna keep this moving. It's too hot for us.

05:25 Kanae Daub: It's okay. It's okay.

05:26 John Daub: All right, let's get this moving. Let's keep the live stream going. Welcome to the festival of food and fun. The two Fs. And we were here last year, Kanae Daub and I, and this live stream ended up with 320,000 views for a food live stream here, so that might have influenced our decision to come here today. But whenever you get a chance at night to show off some of the street food, it is certainly a treat. Oh, check it out tonight. Oh, what is this? What is this? A hormone. Nice. Hormone is the innards of the pig or cow. This is beef, it's the orful, the insides of beef or cow, but in this case it's cow. Oh, here's castella. It's karaage. Oh, I love karaage. Look at that karaage. Oh, that looks so good. Like meat. Oh, that smells good. We might have to come back. Hello. Hola, that's Spanish. Oh, there's some jaga butter (potato with butter). Potatoes with butter. Oh man, just so many different smells.

06:58 John Daub: Kanae Daub, what do you call this game? Super Bowl? You want to try to catch the balls? Let's see if we can see somebody who's going to play this. Usually it's kids who do this. It looks like fun. I want to miniaturize myself on one of those balls and just float around. All right, let's keep going. Oh, this is the corner. Kanae Daub, do you remember last year? What did we have that was really? Oh, this is the one with the octopus that's sticking out. Oh, we might have to try this one. Oh, we ate this one last year? It's kind of low, sorry. Oh yeah, we weren't. You could see. Just make sure there's no water on the lens. The octopuses are baby octopuses and the tentacles of it stick out of the takoyaki. It's one of the most bizarre takoyakis I've ever seen here. You see this sometimes at festivals. Usually it's quite popular. There's always a line.

08:18 John Daub: There you go. Very nice. Do you wanna try it? Oh, last time it was so-so, yeah. I'm telling you, it's pretty bizarre. This should be the screenshot. What do you think? This should be the screenshot. Yeah, yeah, yeah. All right, we're back. All right, Kanae Daub's got it here. Come on, stand over here, Kanae Daub, just to get a little bit of light. Oh, that looks so good. Anything that's on a stick is high quality for street food. That means it was made, I could take this for you, that was made for being picked up. Unlike the other one, which is so hot, this one was made. Look at that, that's so easy to hold.

09:12 Kanae Daub: No, you can go ahead. You wanted the one with the negi (green onions), huh? Some of that chives on there.

09:21 John Daub: Is it okonomiyaki like on a stick? Yeah. Whoa, okonomiyaki on a stick. Genius, who came up with this idea? All right, wow. It is, I want to clean off the rain off of this. Nice idea. Let's try it. Oh, it's good.

09:50 Kanae Daub: Yeah. It's very soft. It's salty, soft.

10:01 John Daub: It tastes like a very soft pancake that's been rolled onto a stick. No meat on it. The mayonnaise is a pretty good touch. Mm. I like that. I like the onions on it too. That one with the egg is going half. They sell it even cheaper as the night goes on. Like they just start clearing it out, but it's not as fresh. Doshio, let's walk around and come back, yeah?

10:24 Kanae Daub: Yeah.

10:28 John Daub: It's nice though, because it's raining, there's not a lot of people here. So it's nice to support these people that took the time out of their lives to come here to set up a stand. And business is not going to be as good tonight because of the weather. So it's nice to come out here and support them. Really nice. So this is the cheese hot dog.

10:47 Kanae Daub: Ah, it's a... you ate it.

10:51 John Daub: Oh yeah, that's the one, that's the cheese dog. I've had so many of them and I'm no longer excited about the cheese dogs anymore. That's 2018, 2019 totally changed. We're off of the cheese dog. What's this? It's kimchi yakisoba. Ah, yakisoba, like a Korean yakisoba. Hmm. Seems choppy. Oh, like a lot of ethnic foods, different kinds of flavors that aren't typical of the stands. This one is yakitori. Looks like yakitori. Steaming hot. Ika geso (squid tentacles)? Ah, ikageso. It's hard to read through the camera. Loads of different seafoods on a stick. And there's the Hiroshima one. That was the thumbnail for the one last year, the Hiroshima-fu okonomiyaki. Yeah. Alright, let's go back to the main street here. I saw a couple of things we wanted to do, which could be the karaage.

11:58 Kanae Daub: Karaage? Yeah, I will never say no to karaage.

12:00 John Daub: Okay. We ate karaage last year, too. Oh, we did? Yeah, we did. That was 365 days ago. My stomach has reset. Okay, you need to eat karaage again. Is this the one that you were talking about? Megumi batā kastera? Her sister Megumi batā kastera. This guy. Yeah. Different shop. Ah. I love same. You can shoot the cork guns. Everybody who was born in the 1950s remembers these cork gun carnival things. They're rigged, I think. I think they're all rigged. There was a Japanese YouTuber who bought all of the tickets on this raffle thing that they were doing, and all of them were failures. All of them. And then he reported them to the police. I think he bought $5,000 worth of these tickets and they all failed. Ah, yakisoba smelling so good. This is where we just bought the stick from. Some good looking sticks. They do a good job presenting them. Oh, man. I did catch a little bit of a cold. The weather has been going hot, hot, cold, hot, cold over the last couple of days in Japan.

13:30 Kanae Daub: Yeah. Yeah. Yeah.

13:32 John Daub: We got the full taco, takoyaki. Kanae Daub's not too much into that. Hey, Annie Dugan. It all looks delicious. And Ichiban Moose Karaage. We feel ya. Let's go. Are they deep frying something or is that rain? Oh, he's deep frying it. It's like you turn the corner, boom, yakisoba again. Love that steam action coming off of the yakisoba. Ah. Looks nice. It's better than nice. It's perfect. It'll be better in my stomach. Sudaru's saying Kanae Daub looks cute with her hood on. This is the, she's in survival mode. We're both in survival mode. He's really going at it. Ah! Someone just smashed an umbrella on me. I like it.

14:40 John Daub: Some of the places, the restaurants will have little booths, have stands in the back, and then you can sit in the back where it's not raining and you can eat back there. Usually you'll go with your family, get a bunch of food from here, take it back there and then sit in the back and you get some beers and it's good for the stand owners. They sell a little bit more, but it's also good for us because to be honest with you, if you're eating on the street like this, you can't really stop. It's hard for you to stop and eat because it is quite crowded. And right now it's not that crowded because of the rain. We're lucky. Usually this is just full of people. You can't even see the ground. This here in front of us is jagabata. This is a staple at all Japanese festivals, 500 yen, about $5. It's steamed potatoes, usually local potatoes. I don't think that they're local here because Tokyo doesn't have potatoes, but Japan does. And they put a massive amount of butter. You should check in advance if it's butter or margarine, but usually butter these days because people have been, I don't know, butter and margarine fight each other every two years. That's funny. They just have oranges. Street food is getting healthier. What is this? It's not orange, right? Deco orange? Ehime. Oh, Ehime. This is from Shikoku. Interesting. It's one, seven of them for 300 yen. That's cheap. I wonder what. Wow, fish tempura. Did we eat this last time? Didn't we? Oh, we ate it at the Yushima. Yeah. Fish tempura. You could see. Oh yeah. We ate this a couple of months ago at the festival. The little baby fish with the eggs inside of them. They're deep fried and they've got pretty good taste to them. That's, what is the fish? Iwashi? Not iwashi, right? Wakasagi? Oh, wakasagi (smelt). Ah, yeah. Wakasagi. All right. We're going to go on for another couple of minutes. Whoa, big chunk of meat on a stick. How could you say no to that? Oh, kurobuta (Berkshire pork). From Chishu. Oh, no, no. I've had this before. The problem with this is it's, you take one bite and the fat just goes all over the place. You can't win with these. Well, you can win with absolute deliciousness in your mouth, but it just turns into a complete mess. I've had takoyaki. Oh, these are big takoyaki. They're promoting the fact that it's bigger than normal and the price is bigger than normal. It's $6 for this, not $5, 500, 600 yen. But looks like it's worth it because you're getting more volume.

17:32 John Daub: All right, let's try to get one more thing, Kanae Daub. Here's some yakitori. Typically, they'll put it back onto the grill. If you do order it, even though they're done cooking it, it'll sit there, then they grill it again. Anything, anything you want to try, Kanae Daub? Totally up to you. Whatever you want. You can put it in the bag. Here, gomi (trash).

18:03 Kanae Daub: Yeah. Yeah.

18:16 John Daub: I'm going to try it. Oh, look, Turkish ice cream. Turkish ice cream. I've never seen that before. Really? It's like stuck under there. Oh, he finally gave it to him. That was funny. Oh, is it chocolate banana, tabetai (want to eat)? Well, a little bit. Oh, I see. I'm going to try it. Oh, it's like a candy.

19:12 Kanae Daub: Yeah, it's like candy. Yeah, it's like sticky candy. I don't know. It's soft, sticky candy, like caramelized sugar without the butter in it.

19:23 John Daub: It's weird. We had this in the last live stream, too, last year. So if you want to see that one, I think we should try something new. What do you think?

19:29 Kanae Daub: I'm one of them, yeah.

19:34 John Daub: Is it all right if I take a picture with you? Oh, sure. But I'm actually live streaming right here. If you want to say hello. Okay. Oh, it's all right. No, it's okay. I got a minute. Sorry. Is this a, you know, a candy? Yeah. I was here last year, too. It's kind of neat because we have a good range of foods here. Yeah. Yeah. I got to try them out and see what people offer. Yeah. Especially the tapioca drink. Oh, yeah. Tapioca drink is really popular these days right here. Yep. Pretty big. Pretty big. I don't know what products they have. Street stand. Street stand. I don't know how people think. Probably. Probably. It should be good. Oh. Hopefully. Did it work? Perfect. Perfect. That's perfect? I'm sorry. Take a little more time, but we'll do it this way. It's a little bit brighter. Okay. I don't want to interrupt your live streaming. It's okay. It's okay. Okay. That wasn't so perfect. It's all right. It's all right. Okay, well thank you. Where are you from?

20:55 Passerby: UK.

20:56 John Daub: UK, how long are you here in Japan for?

20:58 Passerby: One week.

20:59 John Daub: Okay. One week, so yeah, first time, so it's finally good. Cool. Yeah, it is. Well stay dry, don't catch a cold out here. All right, take care. Ed, do you want this tapioca drink, can I? I don't know why, but these tapioca drinks have become all the rage in Japan. Shall we get one?

21:22 Kanae Daub: I want to drink it.

21:26 John Daub: No, only if you want to. Up to you. I think she's gonna pass. Do you want it? Don't do it because he said it was popular, do it because you want it. You have to want it. You don't want it?

21:41 Kanae Daub: She don't want it enough?

21:43 John Daub: All right, she doesn't want it enough. She doesn't want it enough. You want the anzu (apricot)?

21:54 John Daub: Oh, we got fire. This is yakitori, and he's putting the fire down. He's gonna be getting some. Do you want some yakitori, can I? No? These are usually, I think it says here, three sticks for 400 yen, so three for $4. So that's not a bad deal. Not a bad deal at all. Oh, this one here? I'm losing my voice from the cold. He's staying warm. Oh, this is the guy. This is a famous castella guy. He makes it really good. Oh, we've got a fire. We've come up against the festival here. All right, so let me turn the camera around here. So we are now where the festival's taking place. There's a lot of people that you can see here. I was, last year was able to live stream this, and you can take a look at the one I did last year. I kind of don't want to focus on this because we've already done it before. But, and if you look at Instagram, I put this on Instagram. They walked, they went right by her house. That was pretty amazing. All right, let's see.

23:47 John Daub: All right, here we go. You saw a panning of the area. We're right in front of Torigoe Jinja (Torigoe Shrine). And I believe the omikoshi went inside the shrine, the omikoshi went inside, right?

24:05 Kanae Daub: Yeah.

24:06 John Daub: Omikoshi, where is it? Oh, okay, so the omikoshi's here. It's here. It's here. I hear the drums behind us though. Oh, omikoshi went this way, then this way. Oh, there's several omikoshi. No, I see. I don't want to go to the shrine. Oh, that's a chochin (lantern). These are the lanterns called chochin up ahead. And we don't have a very good viewpoint because we've been focusing on the food. This is a food live stream. We're not supposed to be, we're not supposed to do cultural stuff. Kanae Daub, this is not a cultural live stream. This is a food live stream. Where's your sister? Imoto wa? Ah, tabun achi de miteru (probably watching over there). Achi? All right. All right, let's go. Kanae Daub, let's get one more food and then we can end the live stream.

25:02 Kanae Daub: Okay. Okay, saigo no (last one).

25:05 John Daub: All right. We're going to do one more and then we can focus on it. Ah, so you can see here inside of the shrine. From here, this is Torigoe Shrine, the side entrance, but it's been blocked off for a while by security. You could hear the drums beating inside of the shrine and these masks are quite scary. That's the lady from the okonomiyaki sauce, it's called Okame. Oh, wow. And man called Shokoko [?]. Yeah, and I see all the Ultraman. I don't think they're paying the copyright. They should be paying Nintendo and the companies probably. It's all right. It's local. All right, what do you feel like? We got to get one more thing thanks to Andrew. Thank you, Andrew. That looks like... What is it? Okonomiyaki. Oh, okay. It looks good. Oh, the sound of sizzling chicken steaks. I've never seen chicken steaks before. I guess they just throw like chicken breasts onto a grill. One chilled dude is yelling karaage. I hear you. Karaage! The problem with that karaage, it smelled really like they... Whatever the seasoning is, it smelled a little bit chemical. The karaage, it smelled like a little bit of chemical. Really? I mean, it didn't... It smelled good, but like more like Kentucky Fried Chicken than homemade karaage. But on the next street, there's a lot more street stands in here. But you can see because of the rain and you can hear the drum beating, everyone has gone to the shrine. But not us. We're here for the food.

27:07 John Daub: This is the last day for the Torigoe Festival, right?

27:12 Kanae Daub: Yes. Tomorrow it's over.

27:14 John Daub: Yeah. But Japan's festivals are just warming up. For the next few months, there's going to be festivals everywhere, which means that these street stands are going to be everywhere. Some people have said this is how crime launders money. I'm not sure about that. Some people say. I don't know. As for me, I'm all for the food. I don't look too deeply at what's behind it. If the food is good, I'm pretty happy. Pleasure. Thank you. Oh, there's some good yakisoba. That's omori yakisoba (big portion fried noodles). It says omori. It's a big one. Oh, that was the guy who was preparing it before. Yeah, either this street or the other street, we should get something. Koko ka achi (here or there). Dochira? (Which one?) Kochira? (This way?) Okay. I follow you now. Lead the way. We're looking for something sweet. Kanae Daub's got sweet on her mind. It's cute. Look at the hats here. Oh, there's the karaage. The karaage guy's smoking a cigarette. It reminds me of Toyojisan in Osaka. The flamethrower. The flamethrower shaft. They're smoking a cigarette. The flamethrower. Chicken steak again. There seems to be themes. Every fifth stand is the same thing. Takoyaki, chicken steak, jaga buta. This is the butatamayama we ate in the beginning. Kanae Daub, the Thai ramen? You didn't want the Thai ramen? No. Thai ramen is straight ahead. This is Thai ramen. Kanae Daub had this last time in the stream a year ago. I've never seen it was rare to see a beer tent. Do you see that one in the middle? It just says draft beer stand. It's not very common, you know. There's some more karaage. Oh, what was that thing that the guy was making? He let us feature it at the end of the last stream last year. He was, I guess everyone's in the same position, right? So he would be around there, I think. No, no, he was making some kind of sugar puff. Yeah, yeah. Oh, is this? You know, are you? Are you fish? I love iu fish. Yeah, they have salt on it and they're grilled around a fire or some coals. It's so good. I don't see him this year. Yeah, that's right here. Do you want that? That's sweet.

30:36 Kanae Daub: Maybe he remembers you. Oh yes, you're the girl who... Oh, you would have... You wouldn't have a girl's voice but you do. You're the girl who...

30:44 John Daub: He's closed. Oh, he is. It's that blue one in the middle, the very humble looking one. Oh, that's it. That's a shame. Yeah, he puffed up sugar. Oh, there's tapioca drink again. There seems to be reoccurring themes here. All right, we're getting one more for everybody. There's some more takoyaki. There's another beer. So beer and tapioca drink stands have increased year over year. Baby castella, cotton candy. There's another jaga butter. So you have reoccurring themes in the market here. There's the jaga butter. I think he likes red. You want in on that? He's having a time sale, 100 yen off of frozen strawberries. That's the reddest stand I've ever seen. And then right next to it the yellowest stand, but that's the cheese hot dogs. Oh yeah, we had that last time, that was pretty good. And then the Hiroshima-yaki stand, which is really nice. It's a beautiful looking stand. This one wins in design. This stand, the way that they've cut the fringe of the stand like that, I like that. It's nice. Let me have a look over there. Okay, let's go back then.

32:29 John Daub: All right, here's the just very quickly for one minute. This is the okonomiyaki Hiroshima style. This is a festival version. It's completely different in Hiroshima, but they kind of found a way to do it for festivals. It looks pretty good. You see the bonito fish flakes called katsuobushi on top. And then they're over there half-made ones so that if an order comes in, they are prepared to go the distance. They will just start preparing these real quick if a big order comes. But because of the rain, they're probably just going to sell this out and do a time sale with the rest of the stuff. All right, Kanae Daub, let's go get it and then move on. Clean up here. All right, it's chilly. This isn't like summer weather. Natsu ja nai ne (it's not summer). It's a little bit chilly. Ah, I got a runny nose. I actually, the next video from the main channel is finished, but I can't do the narration because my voice sounds funny, so I have to wait till I feel better before I can finish the next video. That's the hard thing with what I do. I add narration to all of my main channel videos. So if I'm sick, it doesn't work well for the channel. I've done a narration once and I was sick. And people go, what's wrong with your voice? A little kid just body checked me. I saw him coming though. I was prepared. I was prepared. All right, it's really cleared out. There's not a lot of people here. At festival, it's still open, right?

34:15 Kanae Daub: It's still open.

34:16 John Daub: Okay, so let's get this and move on. Although that Thai ramen looks really interesting. You can smell it. It smells like, I don't know. No, no, it's okay. You got that last time. Do you want it again?

34:33 Kanae Daub: Yeah, but I like it. It's okay.

34:35 John Daub: You can get what you want. The rule is, I have no say. I don't veto anything. Eat what you want to eat. I want to eat. Okay, all right. That's the rule. You want to eat it? Eat it. Where did you put it? All right, we're going back. We're going back in. Yeah, if you like this street food episode, definitely hit the like button. And if we get 300 likes, I might eat something myself. But we're lacking in the like department. 198? Whoa. We're going to have to get the 300 at least for me even to consider it.

35:26 Kanae Daub: Mm, you.

35:29 John Daub: Do you have money? Oh, oh, oh, oh, oh, oh, oh. She could have won three or two, but instead just one. That was fun. Ah, you can decide. Can I eat it? No, no, no. No, no, no. So she picked mikan (mandarin orange). They also have cherry, and they have apricot, and they have, guess it looks like a strawberry. Oh, wow. Okay. Hold on a second. Just hold it steady. Wow. Now this is just sugar that's been, I don't know, they add a little bit of gelatin in it or something. Eat it. Aji mame? (Tasty?)

36:47 Kanae Daub: Aji mame. Aji mame. Nice. Good?

36:50 John Daub: I will try eating it. Try eating it. It's good. All right, I'm going to try. Ah, ah. It's sticky. It's sticking. I'm going to lose a filling. It's like a very sticky fruit syrup. It's not that I don't like it, it's just really sticky. Oh look, he's made a heart with the castella. If you have a filling, a cavity, it's gonna pull it out. It's worse than, I thought caramel was tough. This stuff is, yeah, this is a filling killer. Yeah, careful. Careful. And it's all sugar. My teeth are okay. Your teeth are okay?

38:01 Kanae Daub: I had a lot of fillings when I was a kid.

38:05 John Daub: My mom would say, brush your teeth! I said, brush my what? I pretended I didn't hear her right and ran away. I think I did okay. I think she brushed my teeth when I was sleeping. I woke up. I guess after you lose the baby teeth it doesn't matter. In Japan, a lot of the babies, they're not gonna be able to eat. The kids under the age of five, in their first set of teeth, they don't brush them at all. To get the kids ready to start brushing their teeth as adults, the toothpaste has sugar in it. You can eat the toothpaste for kids. So all the kids under the age of five, well not all of them, a lot of them are rotten teeth. Because they don't have fluoride in it, they have sugar. Because if it's sugar it's good, if it's good the kids will brush their teeth. That's crazy, right? So they have like black rotting teeth. And when they fall out, then they turn to real toothpaste. That freaked me out when I first started teaching in 1998. I'm like, why do all my students have black rotting teeth? And it smells awful. Oh, so they use sugar toothpaste. That's smart. But kids do brush their teeth a lot. Alright, so we just passed 300. This is really weak, guys. 668 people watching and 300 likes. I don't know. Just on the fringe. Sandra might have put it up to help you buy some more goodies for you guys. Sandra, I think just put her over the top. I have to get something now. How can I turn down Sandra? Okay. Alright, what should I get, Kanae Daub?

39:52 Kanae Daub: Yakisoba.

39:53 John Daub: Alright, done. It's right here on the corner, guys. There's still money left. That's 1500 yen, right? You already used it, right?

40:04 Kanae Daub: Yes. I have it. Oh. I have it.

40:08 John Daub: Alright, I'm going in for that right there. I think it's 500 yen, right? Yeah, 500 yen. Yeah. Yakisoba. Yakisoba, please. One each. One each? Oh, with the egg. How much is this? 500 yen. 500 yen? Then I'll take this. Oh, right. This is a big pack. I see. This one. This one. Yakisoba. Omusoba (omelet yakisoba). Wow. Omusoba. Thank you. Thank you. Now Kanae Daub's got it. Don't forget the chopsticks. Okay. Thank you. It looks good, too. What is that? What is this? It looks like a burger. It's like a meat onigiri. Oh, it's an onigiri wrapped in meat. Yes! It's an onigiri wrapped in meat. They take like a piece of pork and they wrap it. Alright, let's try this yakisoba. It's like a meat onigiri. Alright, this is for all you guys out there. The final is... Okay. That's okay. So the final street food is a classic. This is yakisoba, but there's a big caveat here. This is omu with an omelet yakisoba. So this should be really good. Let me show you what we got here. Just hold this for a second. It's okay. It's not hot. This one's not too hot. Alright, are you ready?

42:04 Kanae Daub: I'm ready.

42:05 John Daub: One, two, three, two, one. Boom. Very nice. You can see the egg, the steam rising up out of it. It's a thing of beauty. It really is. I think there's some ketchup in there. Is that ketchup? Ketchup. Because omurice. Wow, they put ketchup because there's omurice in it? I don't know. I'd rather... Don't they put sauce in the yakisoba? Omu soba. Omu soba. I've never had this before. Alright, let's try it. Nothing makes me happier than it. And these yellow colors. These colored yolks are just such a beautiful thing. Aren't they? In America, our egg yolks are yellow. I don't know why. Can I? Can you take the chopsticks?

42:49 Kanae Daub: Yeah.

42:50 John Daub: You want to try it? Okay, Kanae Daub's gonna go first. Of course. It's okay. They can do it. Alright, do it. You're going for the omelet, huh? I'd do it. Yeah, I would have gone for the omelet too. You're very welcome, Sandra. Thanks for joining us. It's nice to have you here. And the smile? Yeah. Yeah. You're welcome. All right, now it's my turn. All right, it's my turn. I'm turning the camera around. All right, here we go. Oh, I got to clean the lens again. And then we're going to join the festival over there. All right, here we go. I'm going in for this egg here. There's no better feeling than messing up a beautiful thing. Put some egg in there. Nice. Oishii (tasty). It tastes good. There's a little bit of nori (seaweed) in there. It's fun. I don't think they need the ketchup though. I don't think they need the ketchup. Welcome to Japan yakisoba. No, no country does yakisoba better because no other country has it. I don't think. I fed Kanae Daub. Done, we're putting that in a bag now just to take it with us. We're gonna eat it a little bit later. This was not easy to do guys. Whenever it's raining, it's not easy to do a live stream like this. So thanks for bearing with us. It was a lot of fun. I stood out a drink to flush out. I don't think we're gonna find a drink though. There's no vending machines right here. So, Kanae Daub, we're gonna have to take a rain check on that? They've actually locked us in here. Let me see. I can't see but I can tell. I take you guys up. So I'm gonna raise you up. Okay.

45:26 Kanae Daub: Kanae Daub, what's happening? Nande? (Why?) Kanae Daub, I know.

45:42 John Daub: There's too many people here so we can't move. I know there's a cop just locking us in here. No, there's a cop locking us in. You won't let us go in. Which way? We're trapped. Should we go around? What would Spider-Man do? What would Spider-Man do? He wouldn't just stand here looking for things to climb. Spider-Man wouldn't just stand. Alright, let's, Spider-Man would go around. Change into his outfit and then he would climb up. Spider-Man would. Actually, this just looks like Spider-Man was here, the black web Spider-Man. Black web Spider-Man is the one who does all the telephone lines in Japan. His red is inverse, instead of red and black, it's black and red. Instead of saving humanity he sets up telephone lines. Lately his job has been going down with the internet. He's very anti-progress. Alright, that's it guys. I guess that's enough. If you want to see a little bit about the festival, I put an Instagram. What it looks like from above, going to onlyinjapantv instagram.com backslash onlyinjapantv one word. There's a video about a minute long that shows you the procession from above. It's super cool. The omikoshi weighs four tons and you'll see the police presence is just insane and it's almost like the army. They're perfectly lined up. He's kind of an amazing thing. That's kind of an amazing thing. But thanks for joining us in this live stream. We'll be back. I'll be back again in a couple of live streams next week and look for a ton of main channel episodes coming your way. See everybody. The last 10 seconds on this guy. Flip it. Flip it. Good.