00:02 John Daub: Hey everybody, welcome to Noboribetsu. That's Noboribetsu Station. That sign right there. And the station is just over there. Do you see it with all the Christmas lights in front of it? It's a festive place even now. How you doing everybody? I'm in the middle of Noboribetsu. I'm actually staying at this wonderful guesthouse called Aka and Ao, which means red and blue. And this guesthouse is like 3,000 yen or about $30 a night. It's pretty nice. It has breakfast with it. I'm staying up there on the second floor. It's kind of like a capsule hotel in a way. I have my own little booth. You can see it there. Tomorrow in a livestream, I think I'm going to introduce this place to you. It's really neat. It's so clean and friendly. So I've been pretty happy with this. Look at the snow around us. This pitch black sky, because we're nowhere near the city. This is just like a small town in between Hakodate and Sapporo.

01:05 John Daub: So there's not a lot here, right? It's pretty quiet. And at night, there's not a lot of places to go to eat. So I thought I would take you to a place that's just around the corner, kind of an izakaya (Japanese pub). It's a new place. And they let me film. They said, come on in, John, you can go ahead and film. Sato-san is the name of the owner. Look at the street. There's like an eerie silence to it because of the snow. You can hardly hear any background noises. It's so muffled here. So we're going to walk. I'm going to take you there. So there's the station right there. There's the guesthouse right there. And we're going to walk straight at this. So if anyone wants to come, there's like an abandoned pachinko parlor here. So we're going to walk here. And the name of the place is called Hina. Quiet. There's nobody out here. Here comes a car. All right. And I'm going to take the first right. So this way. Am I lost? Oh, no, no. I think it's between the building here.

02:33 John Daub: Okay. I could be lost. Oh, yeah. Right, right. It's between the building here. So make a note of it. It's between the building. But you can see the noren (curtain), which is this curtain here. And the noren says here, down here, Hina. And Hina means "kannashimasu," like great appreciation in Ainu language. Ainu is the indigenous people of this area. And they say Hina to show appreciation. I guess it's sort of like itadakimasu or thank you very much for this. Definitely hit the like button because I'm about to show you some local beef. This is from Noboribetsu. This is Hokkaido's local beef. We're going to have a gyudon made with this. At least that's what I've sort of ordered. They're waiting for us. Let's go inside because it is so cold out here. It's like minus six now. Oh, man. I'm kind of shaking. Welcome to Hina.

04:00 John Daub: Konbanwa. Yay. Open bakari. Saiki. Omerito. Yeah. So when stores open in Japan, they'll bring flowers here to say congratulations and welcome. And it's a nice thing. So this is Sato-san. Sato-san is shacho (president). In charge of this. Okami (landlady). That's Narita-san. He's a guide. Yes. We'll try to introduce you to everybody. So this is kind of like a local, I guess you'd say like an izakaya or bar. What do you call it? It's not an izakaya, but koryoriya (small restaurant/pub). In Japan, it's called koryoriya. But they have beer. Kanpai (cheers).

05:20 John Daub: So on the menu here, we have a bunch of stuff. Day menu, lunch menu. On the other side is the dinner menu. Wow. So on the top here, we have a specialty from Osaka. Abrakasu udon. That's 1,000 yen. And Osaka okonomiyaki. They also have okonomiyaki here. Dashi maki (rolled omelet with broth), which is egg. Like with egg in it. Oh, I love dashi maki. Everything is really good here. Three colors. So you get a choice of three different items on the side here. Yeah. So we've been recommended the local. Oh, wow. Sauce. You eat it with the sauce. What is this? This is ginger. Oh, that's just ginger. Like a red ginger that they have here. That looks really good. Red ginger.

06:43 John Daub: I've decided that I want to eat the local beef because I feel like it's that kind of day. So we're going to try the Noboribetsu Wagyu bento. Wagyu bento. Is it bento? It's a lunch menu, is that okay? Yes, lunch menu. It's okay for dinner. Oh, okay. It's a lunch menu. Oh, wow. Show me. Wow. It's beautiful. So you put the... You put it in there? Yes. Oh, in English. Sato-san, please speak in English. Okay, then I'd like a Wagyu bento. Yes. I'd like a Showa. Oh, Showa. Okay, yeah, that one, please. Yes, please. It's beautiful. Yes. Okay, thank you. I'd like a Wagyu bento. I've ordered. So we're gonna get a Noboribetsu local beef bento. This is gonna be pretty cool. It's kind of like a donburi, like a gyudon. So I'm kind of excited because whenever you get a chance to eat Wagyu.

08:02 John Daub: Oh, there's the shoga (ginger). It's kind of neat to be able to look into the kitchen. Ah, she's getting it right now. Whoa, ah, that looks beautiful. Look at that, that's Wagyu. That's the local Wagyu from here and I do like it because each area of Japan they have their own Wagyu. There's Matsusaka, there's Omi, there's Miyazaki, there's Tottori. Every area of Japan has a Wagyu. What's different is the taste. Different kind of. If you eat steak a lot you're going to be able to differentiate what the difference is between the Wagyu. I'm not a Wagyu master although I am getting there. I've had more than my fair share of Wagyu. But today tonight we're gonna have one of those but right now she's making an okonomiyaki which looks really good. Check it out here, okonomiyaki. And that's 1,000 yen. Yeah, the marbling is so good on the Wagyu. It's so delicious. I'm getting hungry.

09:25 John Daub: So while we get that, let me just give you a tour of the place here. I love this parasol here. It's really pretty. So if you come with a party or a group of people they do have down here a table where you can sit with your friends. There's five people can just chillax here in the corner. It's nice and warm in here. I gotta be honest with you, I was just in the town on a livestream before this. It was like minus five, minus six. My hands were like ice walking around the streets outside. It feels good to be inside. I have to be honest with you, I didn't want to be. And then tomorrow I'm gonna be here the reason why I'm here is because I'm gonna be participating in the onsen (hot spring) festival. It's held once a year. It's sort of a way to give appreciation to the gods of onsen or something. I'm not sure. So we're going to discover some of the history tomorrow. I'm going to interview some locals who know about this and kind of put it all together. And once again I'm going to be donning my winter fundoshi (traditional loincloth). Which is like a white thong. I'm going to wear that and run around the town. But first I need some Wagyu. I need power. I gotta power up. And I'm having one drink and that's it because I want to be healthy and clean for tomorrow's event.

10:47 John Daub: Onsen is a spiritual event. These kind of things are very spiritual because it's like a cleansing event. When you get into your fundoshi and you're naked it's a way of being clean. When you go into an onsen you go naked. That's why you don't wear bathing suits for public bathing. You want to go pure. You want to go clean. That's why you have to be naked even in these public baths. You want to be clean. It's more of a spiritual thing too. So tomorrow's festival I'm gonna be wearing the fundoshi and running around. Again, I did it last year. I'll do it again this year. And I'm gonna do it because I feel good when I do it afterwards. I'm like I can't believe I survived this. That's kind of a feeling you get when you do this kind of stuff. It's a pretty nice izakaya. It's nice and warm in here. So for the next 10 minutes or so we're going to enjoy some Wagyu. So Sato-san's gonna make it here. He's actually a fisherman from Noboribetsu. He fishes hokke (mackerel), which is also very famous from here. So we made friends and now he's okay. I said I told him we're gonna be filming. Okay, it's all right.

11:59 John Daub: Inside of here we also have like other things that you can eat. It's nice. You know the menu is very simple but I think it changes depending on the season as well. Those look like mountain potatoes and there's some daikon (radish). Thanks for coming everybody. It's nice to have you here for dinner. Now typically there's enka music in the background but because of copyright problems we had to turn the enka music off. I know how YouTube works. But usually the ambiance or the flinky, it's very important. So the music does sort of help but it's kind of quiet so I want you to just in your mind hear the enka music. And if you don't know what enka is, e-n-k-a, Japan, Google it. It's I love it because it takes you back to the Showa era which was two eras ago. Now we're in the Reiwa era, the Heisei era and then the Showa era which is when I was born. When you hear enka you kind of go back to that era.

13:40 John Daub: Wow! I love ginger! Oh, that's a beautiful okonomiyaki. Look at that. Bonito fish flakes. Nice okonomiyaki. So uh, I'm here local. So I think now that you've introduced, I've introduced you to someone who's local. Just say you came from Only in Japan and you've got a friend. Narita-san here is also a tour guide. He also does tour guide. Website: paddlestreet.com, p-a-d-d-l-e-s-t-r-e-e-t.com. Kayaks or canoeing? Then Narita-san is the man to contact for that kind of stuff in this area. Uh, the website's pretty. He's actually Narita-san is my cameraman. He's going to be helping me tomorrow at the festival because as I'm like, you know, I can't carry a camera. There's no pockets. So Narita-san is gonna help me out with that and I'm so thankful for that. But he also is a professional. He used to take photography. Yeah, he's also a photographer and he does a lot of stuff. But he's a guide here. So that's really cool to know people who have... whenever you do these kind of videos like I'm doing, you want people who have an idea of the local area, so it's nice to meet people. You know what I mean? Yeah, I think if you're gonna be a YouTuber in Japan, you're gonna want to make a lot of Japanese friends.

16:01 John Daub: Wow! Is that ginger? New ginger. Shin shoga (new ginger). It smells like ginger. Japanese ginger is a little bit different. If you use like the natural colorings, it turns red sometimes. When you see things that are colored, you don't know if it's natural or not, but they're using here natural ingredients. But the thing with shoga is that ginger on its own, it's pretty spicy. But when you taste it, it's pretty spicy. So if you tempura-ize it, it kind of loses the spiciness enough of it, and adds a little bit of flavoring to it, so it's really good. So we're going to eat it in different ways. Do you often come here? Yes, I often come here before the restaurant opens. What was the name before? The name? Hina. Hina. The word for dog? So once again, for those joining us, the name of this restaurant, this... I'm just calling it like a mini izakaya. Hina, H-I-N-N-A. And Hina, that name means in Ainu language, like appreciation. Yeah? Kind of like showing appreciation, like when we say itadakimasu, we're showing great appreciation for the food. But this is a Hina. Is it like itadakimasu? Yeah. So the Ainu would have a ritual that they would do before they ate, and they would say Hina. And I like the fact that they use the local language. The language for this restaurant is kind of neat.

18:02 John Daub: Actually, not that far from here, one stop over is... What's the station next to it? The Ainu Museum? Shiraoi. Ah, Shiraoi Station. I went there in 2017 when I was hitchhiking to show you the Ainu Village. Guess what? For those of you who've been watching this for two years, who have been part of the livestreaming channel, the Ainu Museum has been renewed, which is a good thing. They've taken better care of the bears. The bear, I heard, was transferred to the United Kingdom because it looked pretty sick. So they've done an amazing job of renovating that, and it's going to have a reopening with a new name on April 20th, 2019. So I'm actually very, very happy about that because I was quite concerned about that bear. But now that they've renewed it, looks really beautiful. And I think it's so important that Ainu have a place like a museum where they can kind of explain the culture a little bit more. Even for Japanese, Ainu culture is not widely known. But if you come to Hokkaido, you probably want to stop by an Ainu museum. The one in Noboribetsu is really good, the one at the next station. But just so you know, it's been changed or renewed, and that's important. And that's good. But they still have cultural events and festivals that they'll show you. Ainu are the indigenous people of Hokkaido, and they had more of a fair white skin, which is different than the Japanese people. I guess they'd come across Asia and emigrated here like millennium. And they were in Hokkaido first. And they're kind of like the American Indians, the indigenous people. They're still here in Hokkaido, but not in the same kind of capacity. However, we really want to preserve that culture. And it's nice that this place is called Hina, meaning appreciation in Ainu language.

20:04 John Daub: Oh, it's being grilled! Wagyu, wagyu. Looks really good. Smells really good. Oh man, I love local beef. Do you prefer rare beef? Well, yeah. What do you usually eat? Rare? I think you prefer rare beef. Oh, you prefer rare beef? Then, we'll just activate the fats. That's all. Activate the fats. Alright. This is going to be an awesome gyudon. This is my dinner, everybody. This is great. Smells good. Luke writes in here, so you can upgrade to the bigger beer next time, Luke. Oh man, Luke, as you're taking care of me for the next time. Ouchsicle is drooling. And Venino writes in here, whatever, here you go. Shut up and take my money. Have something nice and get something for Kanae. You got it. Hope she is fine. Enjoy your food. Kanae is coming the day after tomorrow. So don't worry about that. We're going to take care of Kanae. Oh, it's coming. So we got, oh my gosh, all the food is coming all together. Oh, that looks so good. You have no idea the smell that's going on right now in this restaurant. Oh my. Sato-san is making a pretty good looking gyudon. It's like homemade. Oh, there's the beef going on top. Oh, this is great. Venino, this has been sponsored by you, brother. Thank you. But we're going to take care of, you better believe it. I'm going to take Kanae out to an amazing dinner when she gets here to Sapporo on the 5th. We're going to have a wonderful time. Let's try this now.

22:15 John Daub: Can you tell us what this ginger tastes like? Do you eat this ginger as is? Yeah. Salt. Salt. I'm going to go with salt because I want to taste more of the natural flavor. But you can also go with a sauce. So I'm going to go with salt. Salt in Japanese is shio. Here you go. Thank you. The sauce is great. The sauce is good. This sauce is Osaka style. Itadakimasu. Wow. It's spicy. It's hot and tasty. It's hot but tasty as well? No surprise. I see. It's a spiciness that hits on the side of the tongues, whereas wasabi just hits everywhere and spice just knocks you out. This is a different kind of spicy. It's crunchy, too. I like that. So it's still got that natural crunchiness to it. You know, tempura, when it's done, shouldn't be overcooked. You should still have some of the natural crunch to it, even though it's been deep fried.

23:48 John Daub: Guess what? Ah! Looks delicious. This is Noboribetsu Wagyu. Noboribetsu gyu. This looks great. You can see on top of it, there's some pepper. And what is this? Garlic? Wasabi. Yamawasabi (mountain wasabi). Yamawasabi? Spicy. Why isn't it green? What does that mean? It's a wasabi made in the mountains. This is a mountain wasabi. Nature wasabi. What is that? Alright, we gotta try that. Let's try some nature wasabi. I just want to try the wasabi first. Alright, let's try this wasabi. That's wasabi. Mmm. But it's a different wasabi to it. It's very natural tasting, but this wasabi comes from the mountains. I guess it's a... I don't know a lot about that. Alright, we're gonna try this. It's just kind of like a plant that you find in nature. This is what the yamawasabi looks like. So this is something that people buy as a souvenir from this area. I didn't know that. Okay. This is the Wagyu. This is Noboribetsu Wagyu. Let's try this. A little bit of pepper. If you've never had Wagyu before.

26:40 John Daub: It's so moist, it's so tender. Ah, the fats explode inside your mouth. And it's kind of sweet. That's why you don't need a lot of flavoring with really good Wagyu. You don't need to put salt and sauces and stuff. As it is just a little bit of salt or some pepper or something. That's so good. It's worth it. And if you can't afford a Wagyu dinner just go to the supermarket, buy it and just cook it at your Airbnb or something. It's pretty good. This has also local rice in it. I like that with some onion and garlic and then you can add some garlic and then you can add some onions. Oh it's really good and some mountain wasabi. It makes you do these eyes like this. You get that from the mountain wasabi.

27:48 John Daub: I had a pretty long day. I didn't get a lot of sleep and uh today I was filming mostly around Noboribetsu area. Tomorrow morning I'm gonna go to the Hell Valley uh and then interview some people that have been participating in this festival they'll be participating in tomorrow for many years. And I want to get an idea of the history so even the local people the younger ones don't know the history of the festival. So I think this is a pretty good opportunity to kind of pass the torch to everybody maybe and understand why we do this. Oh this shoga tempura is awesome. A-rank high-quality A5. The ranch that they get this from is the next stage. It's crazy. It's really local beef. I like that when you use when the ingredients don't have to travel that far it's always a lot better. I don't know why the further it travels the worse it tastes. They say with Guinness beer the further you travel from Ireland the worse the Guinness beer is. Now they make the Guinness beer in all the local countries anyways but I think with beef and with um you can have in Tokyo you can have Kobe beef in Tokyo but it's always going to be better in Kobe just because it doesn't travel. There's something even though you might not believe it there's some sort of magic in eating local ingredients. I think um that goes with beef and that goes with vegetables and that goes with rice and sake. When you eat and drink the specialties it has a special meaning when you're there. I've always believed this anyway. You gotta eat you know the loco moco in Hawaii yeah I like and the pancakes in Hawaii and cheeseburgers in Hawaii. That's what Hawaii is famous for. The aloha spirit. You want the aloha spirit in Hawaii. That's a shout out to Austin and Cheryl and Luke.

30:12 John Daub: So with this the fats have um gone into the rice a little bit so the flavor of the rice has some of the Wagyu fat in it. It's so good and this is it's still kind of cooked just perfectly. I don't think you should have it super rare you know. I always thought Wagyu should be cooked a little bit through because the fats in it need to be I say activated so they need to be heated up so they melt better in your mouth. And uh that's why it's super rare it's not always the best for Wagyu. That's why I don't like Wagyu sushi actually. I prefer it should be cooked or else the fats don't break down in your mouth. So I know you eat you eat an American steak a lot of people might not agree with me but you eat an American steak like the Angus beef the red beef you can eat that raw because it's tender when it's raw. When you overcook it the meat American beef will get very stiff from being overcooked. That's why you don't want to have it well done and you lose some of the flavor. But with Wagyu you want to cook it a little bit more than you would an Angus beef or an American beef the red beef because it's already because of the fat and the marbling it's already tender. So even if you cook it a little bit more it doesn't get as hard and I really like it. In fact I prefer Asian beef because A4 has a little bit more red in it and I like that that flavor to it. There's sometimes I can't eat a lot of A5 beef. Look at this I'm going to eat it with a big thing of rice. I didn't even have to bite it I just put my teeth on it and it broke apart. It's so tender.

32:32 John Daub: It's like 500 meters long? I want to go all the way down there. I live in the next guesthouse. Oh yeah yeah yeah yeah. I'm staying at the guesthouse just uh across the street so. I heard the coffee is good. Oh man this is so good. But coffee is better at a cafe. Yeah it's better at a cafe. Oh yeah black honey coffee. What's that? I'm so happy. I'm having udon and egg rolls right now. Oh yeah. There's more coming by the way. Nanita-san doesn't live too far away just down the street as well. You know the Noboribetsu station area there's not too much here. The onsen is about 7 kilometers and it's about a mile up the road. It's kind of a hike up a mountain to get to the onsen town. So a lot of the ryokan (inns) up there they're separated from the station so you need to take a bus or a taxi. You can try to walk it but it'll take about an hour and a half maybe. About two hours to walk up to the onsen town. I did it because when I was hitchhiking many years ago I walked up there. It's kind of a far walk.

34:12 John Daub: But I think you know when you do come to Noboribetsu and you do go to the onsen a lot of the restaurants there they're good but I think they're kind of tailored to tourists. But if you eat down here by the station a lot of these ones are more local. I had an oyakodon (chicken and egg rice bowl) which is egg and chicken on rice not far from the guesthouse I'm staying at. Awesome 800 yen like 7 dollars. It was massive. Oyakodon teishoku (set meal). It was more than I could eat but still ate it. I went to sleep very well last night. It's very good to eat at a local area and try to get away from the tourist area. And you know if it's a tourist area there's a bunch of tourists around. There's no tourists here. It's like only the people at the guesthouse are there. Oyakodon is so good.

35:03 John Daub: The festival that I was at about an hour ago we had to wear masks because of the coronavirus. It was just part of the festival and I can understand that local municipalities are struggling with whether or not they should because of the uncertainty of everything whether or not they should keep going on with festivals and events if it's public like this. I'm just really happy that they decided that look if we wear masks then I think it's safer for everybody. Then we can continue because there's always a small risk. And if you're thinking about whether or not you should come to Japan because of the coronavirus because of the time that we're in just know that there's only 20 people with it and it's not widespread at all. But this year's influenza might be deadlier than this so I don't think the chance of catching it is high. But I'm not going to tell you to come or not come. You have to make the decision on your own. If you're very afraid then I don't think it's a good idea maybe. But I'm fine. My family's fine. We're all fine. We don't really feel it. You see it in the news a lot but the reality is like we don't really have a problem right now. Things can change. I'm just going to give it to you real and honest. The situation here is not the same as in China. It's totally different.

36:25 John Daub: Speaking of egg because we were just talking about oyakodon this is dashimaki. So that's the egg. Do you know dashimaki? I do but I don't know Hina's dashimaki. Does anyone know dashimaki? Do you guys know dashimaki? No? Maybe. I think it's coming out. The comments are coming out one by one right now. There are only 700 people. So we're looking at how many people are actually watching. Right now it's between 600 and 700. See the comments. But most people in the United States are asleep because of the Super Bowl and probably had some wild parties. I don't even know who won yet. Who won Kansas City or 49ers? I don't know. But I think the US is still asleep so not a lot of people are watching yet which is good because if you're in Australia or if you're in the UK or something the time might be working out better. Wow. Hey no no no. Benedict Tom Zick Bowen writes in here for the entertainment you've given us another beer today. No I can't drink tonight because tomorrow I'm going to be participating and I don't want to get like this. I gotta be really healthy because it's going to be minus eight. But I'm going to tell you what Benedict after the festival I'm going to have one for you. We're going to give a kanpai to Benedict for this. Much appreciated for tonight. I'm going to stick with this. You know what I'm going to finish this. Delicious.

39:11 John Daub: Have you been to Noboribetsu? Has anyone ever been to Noboribetsu? If you're watching you're kind of curious. I don't think a lot of people have been here. I would say Hokkaido is not on the route that most people travel. Glenn writes in no sorry I have not. Noboribetsu is the underground. No. People have been to Tokyo but not to Noboribetsu yet. Noboribetsu Onsen is popular. Yeah Noboribetsu Onsen is really popular. It's again like I said one of the top ten in Japan I would say. It's one of those places that for Japanese tourists for Japanese here in Japan onsen is huge. People will go on vacation for onsen. Alright so if you're going to an onsen Noboribetsu Kusatsu Onsen is probably too crowded. There are too many tourists. There's too many tourists at Kusatsu Onsen maybe. It's a great onsen but this might be a reason to fly to Hokkaido from Chitose. Chitose is about 40 minutes by train. It takes about 40 minutes from the airport to get to Noboribetsu. Up on the hill they have like 15-20 really good ryokan or traditional Japanese inns. They all use that same water that's very therapeutic. It's amazing water here. If you're ever going to go to an onsen Noboribetsu is one of my favorites. I also like Kurokawa down in Kyushu is one of my favorites too. Yukudokawa is nice. There's so many. Minakami in Gunma I really like that one. Yuzawa as well is a nice one and Niigata there's a bunch of them. Around Tokyo but Chugoku Kyushu and Hokkaido have some amazing onsen too if not they're less touristy in a way. I guess because they're further away from the big cities of Japan. So when you go to an onsen you want to get away from the city you want to get away into the countryside. So Hokkaido is pretty far into the countryside. I think so Noboribetsu is highly recommended.

41:41 John Daub: I got a really bad hat head this is why I wear a hat just for the record. Ah dashimaki. Wow that's big like a Setsubun ehomaki (lucky direction roll). Yeah yeah ehomaki yeah. It's kind of that. It's a little similar. But it's too big. So this is dashimaki. It's rolled egg and dashi meaning it has dashi which is fish soup stock in it to give it some flavoring. And we're gonna eat it. It's pretty big. That's Hokkaido tamago (eggs). That's Hokkaido eggs. Ah. How do you eat it? With chopsticks? Chopsticks? You're good at chopsticks. They say I'm good at using chopsticks. Cut. Show us your cutting skills Narita-san. Oh good. Oh wow it's soft. Look at it steaming hot. Oh wow it's all in. You put it all in. I'm satisfied. Eh? There's no nekojita (cat tongue, i.e. sensitive to hot food), right? Nekojita is fine.

44:05 John Daub: But I'm gonna finish up this Wagyu. Mmm! The Wagyu is going into the rice. Really good. I'm gonna try this dashimaki and then we're gonna have to stop because I only have 10% battery life. But if you want me to eat this, click the like button right now. We need 300 likes. This is when I hold you ransom for likes. Just do it. Just click like. Do it. No one's doing it. Alright, somebody did it. Okay. Alright, we got it. That was an easy milestone to get to. I'm gonna cut the... Ooh, it's soft. Woah! You can see the rolls in it. Check it out. Here. I'm gonna show you guys the rolls. You can see... Do you see that? That's beautiful. It's so soft and so... There's a good volume to it. Is that egg? No, it's dashimaki. In Japanese, we call it dashimaki. Let's try this dashimaki. Oh! I need air. I'm gonna lose the skin on the top there. That's good. Half is like my skin, though. It's very soft. I bit it and it was pretty flaming hot in there. But quickly, because it breaks apart quicker, the heat dissipated pretty fast, so... It'll probably be okay. It was just a shock. I don't want... You don't... Look, you don't need to see that. This is not something I want to transfer through the camera to you, so I have to get out of the way. That was really good.

46:42 John Daub: So thanks so much for watching. I want to ask Sato-san a little bit about appealing to you. Sato-san, you can speak English, right? No, I can't. You can't speak English? You can speak a little bit, right? No, I don't. Like, welcome, hello, order... So if a foreigner comes here, is it okay? It's okay. She can speak English a little bit. She can speak a little bit of English. Dashi maki, egg roll, right? Egg roll? Not egg roll. Actually, egg roll in China is like a Chinese food. No, that's not right. Dashi maki. Like a rolled egg with dashi. Maybe omelette? Not egg roll. That's a different thing. With dashi. Wagyu don. Wagyu on rice. Wagyu rice. Regular or small. Yeah, regular is a bigger size or small. I eat a small one because I can't eat a lot of Wagyu because it's too much for me. But small is good. I appreciate it. It's enough for me to appreciate it. Yeah. Omelette. You could say omelette. Dashi omelette. Japanese omelette. Oh, we got the sake going on. Got sake going on.

48:14 John Daub: All right, guys. Thanks so much. There you go. So if you're in Noboribetsu, by the station, not too far away is Hina, which means appreciation in Ainu. Thanks so much for watching, everybody. Kanae is going to be here the day after tomorrow, which I'm really excited about. Kanae, if you're watching, see you soon. Bye. And for everybody else, see you tomorrow. I'm going to be participating in the festival. Probably do another livestream of the guesthouse so you get an idea of what it's like to be here in Noboribetsu if you're on a budget because the onsen are pretty expensive. This is a pretty good option. I think this is a pretty good option. All right, guys. Have a good night. See you tomorrow. Whoa, what is this? Sugoi. Kasudon (scallop rice bowl). I didn't know there's more. Oh. I'm going to have to go to the restaurant. That's for you to imagine. Come here and eat more. See you guys.