00:00:00 John Daub: Wow, that is amazing. Look at this. This is a bento haul. We just bought it at the market near Toyosu Station. We're on Tokyo Bay. How you doing everybody? Welcome.

00:00:20 Kanae Daub: This is Kanai. Needs no introduction.

00:00:20 John Daub: How are you?

00:00:20 Kanae Daub: Pretty good.

00:00:20 John Daub: Oh, you're talking to them. How are you doing? Outside right behind us is Tokyo Bay and this is a place we like to come. It's a secret place. There aren't that many boats. As you know, the situation in Tokyo is a little bit challenging. So people aren't really out and about. On a weekend, this is pretty light. Oh yeah, there's Odaiba over here. There's the Fuji TV building and we thought we would take the afternoon because there's not a lot of places and things to do. Supermarkets are open. You can buy bentos and try some Japanese food and kind of introduce it to you because she's Japanese and she knows. Yeah, we have that advantage.

00:01:07 John Daub: And we know exactly where we're going to be eating now. I actually know too, but it helps to have a professional. This right here is gyoza. Let's start off with an appetizer here. They usually will give you chopsticks. Sometimes you have to ask for them.

00:01:20 Kanae Daub: Yeah, sometimes you have to ask for them.

00:01:20 John Daub: Also in these chopsticks, there's often a toothpick in here, right? You have to be careful for the toothpick. Oh yeah, you have to follow the directions. Even chopsticks have directions.

00:01:37 Kanae Daub: Your weapon. Yeah.

00:01:41 John Daub: When you only have one hand, I always do like this. It's the easy way to do chopsticks.

00:01:49 Kanae Daub: But you just missed a little bit. Yeah, it's bad luck too. I broke it a little bit off center.

00:01:57 John Daub: Oh, do you want to get to the tare? Yeah, I can do it. All right, I only have one. I have my eating hands out here. Oh, that's right. Yeah. I've already, you know, at this time, you should always use alcohol wipes right now with the times that we're in. But we just, we were at the restroom and washed our hands with soap and water as well. So just good habits that you want to do. This is a pretty good haul. I'm looking forward to the main course right in the middle there. All right, let's get the tare. Hey, Danny. This is ume shiso.

00:02:25 Kanae Daub: Oh, ume shiso. That's right. I wanted to get something different.

00:02:25 John Daub: Shiso is the shiso leaf (green leaf used in sushi). It's the green leaf that you'll see with sushi presentations. Sometimes they'll chop it up and put it inside the gyoza like we have here. Japanese plum. Yeah, this cost about $2.50 for this gyoza set from the supermarket. Bon appetit. Thanks, Danny.

00:02:47 Kanae Daub: Bon appetit.

00:02:49 John Daub: Yeah, let's give this a try here. Itadakimasu. Supermarkets have microwave ovens, by the way. So you can microwave these things for as long as you want. We didn't do it too long because we know that it's just going to get cold again. The weather's pretty nice, about 18 degrees, 64 degrees Fahrenheit maybe. It's pretty warm. Let's give this a try here. Are you on a gyoza?

00:03:19 Kanae Daub: Yeah, you can do it. Of course.

00:03:21 John Daub: Just so you know, you never want to pass food chopstick to chopstick. This is something you do at funerals with the bones of your relatives. It's not something you want to just like I have a gyoza in my hand. I wouldn't pass this to her and she'd take it in the air. You have to put down the food and then they'll pick it up. Just so you know, a little etiquette here. All right. Itadakimasu. That's good. It's shiso. Shiso leaf. It's a little bit sweet. I like this.

00:03:59 Kanae Daub: Oh, yeah.

00:04:02 John Daub: Hold on. Let me turn it around. I'm going to try this.

00:04:06 Kanae Daub: It says it's a shiso leaf? Don't move it up and down. I can't see.

00:04:07 John Daub: Okay, got it. All right, look at the shiso leaf in there. Yeah, the green one. And that just adds a little bit of, um, like a natural flavor to it. Shiso leaves are very kind of strong tasting in a way. You'll find them in sushi. Some people don't eat them. I like to wrap up the maguro or something in it. It just adds a little compliment to it. In gyoza, it is really good.

00:04:34 Kanae Daub: I like it.

00:04:35 John Daub: Money shot. Yeah. All right. Next up.

00:04:40 John Daub: We're gonna go down the list of our lunch here. This is a must. Who knows what this is? Three, two, one.

00:04:51 Kanae Daub: That's karage. Zangi. No, that's what they call it in Hokkaido, zangi.

00:04:56 John Daub: You're right. Karaage (deep-fried chicken). Karaage, it's karaage, meaning deep-fried Japanese chicken. I call it Japanese chicken because it's so different than what we get in the US. Look at this. This is just typical picnic food that you'll get at any Japanese hanami (cherry blossom viewing) party. So when the cherry blossoms come out you're gonna get something like this. Again, you can microwave it if you get at the supermarket. Usually it's not fresh. Let's see yours right there.

00:05:31 Kanae Daub: Kids like it.

00:05:38 John Daub: Kids like it and I like it.

00:05:40 John Daub: Do you like it?

00:05:41 Kanae Daub: I like it.

00:05:50 John Daub: Juicy. It's okay. Karaage is very hard because it should come right out of the fryer. Not the grill, right?

00:06:08 Kanae Daub: Hmm.

00:06:11 John Daub: Megumi is the karaage chef. Yeah, her sister.

00:06:16 Kanae Daub: Kanae's karaage is tough to do. She's working on it. It's pretty good. It's better than me. I can't make karaage.

00:06:24 John Daub: All right. Next up we have um, let's open this one up here.

00:06:30 John Daub: I was gonna open it up. What do we have here Kanae?

00:06:33 Kanae Daub: Satsumaimo stick.

00:06:35 John Daub: Satsumaimo stick (sweet potato stick). Potato stick. This cost about how much? About a dollar seventy-five maybe for all this. Yeah, just hold it there. Can I just hold it here? Yeah good. And this is satsumaimo potato coming from Kyushu area. You can see it's purple on the outside and they've cut it. You can find here too, Chiba. They put a sweet sauce on this one. I believe it's been grilled. It's a sweet sauce and that sesame gives it a really nice look to it as well. Not so much for a little bit flavor. By the way, this bento has it there in the corner. Just wanted to highlight that. Try it here. It's got a big piece.

00:07:32 Kanae Daub: Nice. Do you eat these microwave? Do you hot is better?

00:07:36 Kanae Daub: Atatatte hou ga ii (it's better warm).

00:08:02 John Daub: Good, this is just satsumaimo. It's not yakiimo (roasted sweet potato). It's a satsumaimo stick. Moving right along.

00:08:13 John Daub: Alright, I wanted to get a variety of things for you to try and when you go to the supermarket you're overwhelmed with the variety. Every supermarket will usually have dozens of different kinds of bentos. Some of them will be seasonal of course they separate it. There's sushi usually on one end then there's the fried foods right the deep-fried like tendon the tempura. And then there's the salads so you can put together a pretty good lunch all of them come in these like plastic containers. You'll get plastic bags from the supermarket ask for the chopsticks after you've paid for it. There's a microwave oven in every single supermarket that I've ever been to where you can heat up your bento. Usually want to do it for about a one or two minutes. It depends on how hot you like it and when you're gonna be eating it.

00:09:01 Kanae Daub: Yeah, oh just just go to town with it.

00:09:05 John Daub: It's the times now are pretty tough. It's so funny. What's I don't see what's so funny that the times now in Tokyo pretty hard the supermarket yesterday was so swamped.

00:09:16 John Daub: Kanpai everybody. I love the Mexican beer.

00:09:25 Kanae Daub: What's so funny? What are you guys laughing at? Jake Han? Oh?

00:09:31 John Daub: There's nothing to it. No. I'm not talking you've never joke about this it was on sale. He has. Yeah, the times are tough yesterday the supermarkets in Japan were swamped. There were really a lot of people. Non-stop. People try to find more food and toilet paper. Yeah, toilet paper was sold out the reason why not because the Prime Minister canceled school. He closed the schools and mothers panicked and said oh my word I've got to make dinner now 15 or 16 days. I have to make sure I have enough food for my family. So every single mother ran to the supermarket and bought toilet paper. I don't even know why I guess someone on the Internet said yeah, somebody panicked people on social media in Japan and so toilet paper was sold out. I don't know, it's weird. I guess you could wrap your head with it or something and duct tape it to your face maybe? Yeah, you can make your own mask with toilet paper somebody wrote and that's just wrong and weird. But anyways, yesterday at the supermarket the food, the shelves were like gone. Eggs, milk, things to make lunch for families and many families do only have five or six days worth of food they didn't buy enough because they didn't know and everybody wanted to make sure they could feed their families. But obviously the next day the supermarkets were fine, the supply chain was broken because of this like on the 2011 earthquake. After the tsunami and earthquake in 2011, the supply chain was seriously broken and the shelves were bare, bread, milk for many days. And that was a tough time but we don't have that yet, we're not at that kind of a situation in Japan, not at all.

00:11:26 John Daub: I just saw the ship from Ogasawara come in across the harbor. You can see it. Is it gone? Maybe. That's not that ship there, is it?

00:11:36 Kanae Daub: Yeah.

00:11:38 John Daub: Hey Michael Sasano, thank you. Oh, I can't see space over there. No way you see space boat? Mr. Das is in the house. I've got a substitute for the Asahi, sir. And Mr. T-man, why do the Japanese consider dining etiquette so important? Is it really disrespectful not to follow the dining rules? It's a good question and Violent Lizard, please go to Tori no Ana, number one chicken ramen. Oh, that's a good recommendation. And Betty C, thanks for your videos. You're very welcome, Betty C. Yeah. Um, why does Japan, when you eat,

00:12:15 John Daub: What do you think about while eating? Like, are you thinking about the rules? When? Yeah, like, don't eat chopstick to chopstick. Don't put chopstick in the rice.

00:12:27 Kanae Daub: A lot of it has to do with just the culture. We use chopsticks, which we use to eat, in other functions in life. Chopsticks are used for funerals and they're used in rice. They look like candles that people use to show respect to the dead. There's a lot of showing respect in Japan. It's culture and manner.

00:12:48 John Daub: Yeah, it's culture and manner. And I don't know, it takes a little while to get used to. But when I came, I noticed that you can't fill your own glass with sake or beer, which is good because you're focused on other people. When you eat, not just yourself and your feelings, you're feeling the other person on the other side. And that's kind of a good thing. You don't think about it after a while. Your dining etiquette just becomes, you get used to it.

00:13:16 Kanae Daub: Sighted. Sighted. Do you see that? Da-da. Space boat has been sighted on the other side.

00:13:34 John Daub: That's not, that's the other one. That's the other one. All right, let's get in here. Let's continue. Really good questions. Thanks, guys. This is a katsudon (pork cutlet rice bowl). And this is Kanae's main lunch. We'll probably eat this a little bit more slowly. We're just trying it with you guys. You can put your chopsticks here. It's a mini katsudon. Oh, it's a mini one because you couldn't. We bought so much stuff. And we wanted to show you variety. We're like, oh, let's just buy a bunch of stuff. It's about 400 yen. All right, about $4, $3.50, $4 for this, which I think is a pretty good deal. Katsudon is deep-fried breaded pork cutlet. Then it's put into a dashi (fish stock soup), right? And then they pour egg all over it. It looks pretty nice.

00:14:30 Kanae Daub: I know. And what is this? This hapa, this leaf is mitsuba (trefoil herb)?

00:14:32 John Daub: Mitsuba on top of it. It gives it some color, but it also has some vegetables. There's onions in there as well. They put onions in there. Do you see that with the dashi soup? And then the soup gets absorbed into the breaded pork cutlet. It's awesome. This is my, my definitely like one of my favorite dishes. One of my top favorite foods.

00:14:51 Kanae Daub: But is it healthy?

00:14:52 John Daub: Yeah, Amy, no, it's not. It's not healthy.

00:14:55 Kanae Daub: Well, sort of. It's just vitamins in there.

00:14:57 John Daub: Yeah, because it's deep-fried pork. Yeah, deep-fried pork. That's not, yeah. It's good. It's healthy for some people, maybe. All right, go ahead. Give it a try. Show us the inside.

00:15:14 Kanae Daub: Yeah. Turn it around. Oh, there it is.

00:15:16 John Daub: Yeah. You can see there's the pork cutlet inside. And it absorbs all that soup and goodness in there. It gives it some extra flavor. Goodness.

00:15:27 Kanae Daub: Oh, my goodness. Good?

00:15:41 John Daub: Yeah.

00:15:44 Kanae Daub: Good.

00:15:46 John Daub: Yeah, it looks good. Tastes good.

00:15:50 Kanae Daub: Tastes good. Look at the egg. Did you see? Show the egg.

00:15:55 John Daub: Oh, man. And Japanese eggs. What's that? What? You pulled it away, right here. Do you see the egg? Japanese eggs have this orange color to it, like a deep orange. Beautiful. Alright, pull it away. You try?

00:16:13 Kanae Daub: You don't try your favorite?

00:16:20 John Daub: I had it just the other day. I don't know. Okay, I'll try a little bit. Okay, one. This is yours. You can share.

00:16:28 Kanae Daub: Oh my god. Ah, ah, ah. No, no, no. It's chopsticks.

00:16:31 John Daub: Chopsticks. You just mentioned me. Just, I'm just gonna try it.

00:16:37 Kanae Daub: Yeah.

00:16:50 John Daub: There's a place I like to go to in town. I've been going to maybe for about five, six years that I really like. I put, sharing is caring.

00:16:57 Kanae Daub: That's right. Sharing is caring.

00:17:02 John Daub: I like to go to the same katsudon restaurant I've been going to for five or six years. I put an image on Instagram if you really like it. A slow motion, like, diving shot into it. And you'll see how perfect that katsudon is. When you find a good katsudon restaurant, you don't leave it. You marry it. Alright, let's look around. Here at number five. This is a finger food. Ta-da. This is an onigiri (rice ball). Onigiri is a rice ball. And this rice ball is not white rice because on the front, on the top here, do you see that sticking out? What do you think this is?

00:17:53 Kanae Daub: That is anago (conger eel).

00:17:55 John Daub: Eel. Oh, it's eel.

00:17:57 Kanae Daub: Well, anago is a type of eel, technically.

00:18:01 John Daub: But yeah, this is unagi (freshwater eel). And they put a little piece in there and that gives it flavor. It's not bacon. AJ Mason writes in bacon. And the eel is cooked in a really nice, like, kind of a sweet soy sauce. And that sauce is mixed in with the rice. And a little piece of eel makes this a really pretty unique onigiri, I think. When I saw this, I said, you got to try it. Unagi is typically pretty expensive. It's wrapped with a nori (seaweed) skirt here. But the eel was just that small piece. So I thought it would, I thought it went more in the middle.

00:18:49 Kanae Daub: That's it? Hmm. Wow. How you doing? No eel?

00:19:01 John Daub: Well, a lot of families are coming out. The kids have been sitting at home doing nothing. I'm sure fathers are like, no, we got to get outside. Just very small piece of unagi. They should put more eel here. It's just unagi sauce. They should chop up the eel and put it in there. And then mix it in with the rice. But in onigiri, they just give you like the essence of it. Or just put a little piece in the middle of it, like tuna or ikura (salmon roe) or yakiniku. They'll put a little bit in the middle. And the purpose is really to fill you up, I think, with onigiri. It's more like a snack than a meal. Hey, Photo Shoot Hawaii's here. Hey, guys, we are still coming in March so far. Awesome. Good. I'm looking forward to see Austin, see if he's gotten bigger. I know he has. Hey, Brendan's here. Sorry to hear about the main, yeah, sorry about the main channel was. I don't want to talk about it too much, but I'm excited for the new channel. It's going to be really cool, Brendan. It's going to launch next month. We're very close to finishing that animated opening. It looks amazing. They're working on the background now. I talked to D-Art Stagio just 12 hours ago last night. And they're moving ahead with it really quickly. He's, Arthel is working on it this weekend. So we're going to have some good, something really interesting to look at. For that opening. All right, now the main course. We do have dessert over there and I want to talk about that dessert. But, um, whoa.

00:20:40 John Daub: This is a celebration of food. There's just something magical about. Gorgeous.

00:20:49 Kanae Daub: I know.

00:20:50 John Daub: About having compartments. And in Japan, we don't, we like to take a little bit of everything. And these, I've seen plates like this at Japanese buffets where you can just take a little bit of everything. And in Japan we don't often take more than we need. Cause that would be a waste. You can always go back to the buffets. So we have the satsumaimo here. What is this?

00:21:13 Kanae Daub: It's a chuka don (Chinese-style rice bowl).

00:21:16 John Daub: Chuka don, which is like a Chinese stir-fried. There's some squid and a quail's egg. I believe. And some hamburg (hamburger patty). What's this one here?

00:21:27 Kanae Daub: Kaki fry (fried oyster)? Maybe.

00:21:29 John Daub: There could be a kaki fry, which is a fried oyster. Just one. Half a hamburg. Which looks like it was sitting in daikon (radish). Yeah. This looks like some tempura. It's nice. This is salmon. Yeah. It looks like it's like a mustard sauce with sesame. Salmon and fried rice. Yeah. Here's another mini rice ball. There's a white rice with umeboshi (pickled plum). Probably going to be a little bit sour. And a shrimp. Oh, big. Is that a hotate (scallop)? Oh, man. I love scallops. Look at that. With a tomato there. That compartment might be my best. My favorite here. So there's a lot of stuff to try. What do you want to try here, Kanae?

00:22:19 Kanae Daub: Oh, okay.

00:22:24 John Daub: Go ahead. You can go first. Try that hamburg. It looks like it has daikon. A little daikon on there, maybe.

00:22:35 Kanae Daub: Yeah. It's like Japanese waffle.

00:22:37 John Daub: It's like a Japanese style hamburg. Yeah. And they do have Japanese style hamburgers. And they have shiso too.

00:22:47 Kanae Daub: Oh, there's more shiso leaves.

00:22:48 John Daub: You guys are getting an introduction to shiso, which is really good in cooking. All right. Try her.

00:22:54 Kanae Daub: I like it.

00:22:58 John Daub: That's good, right?

00:23:01 Kanae Daub: Mm.

00:23:01 John Daub: Another good thing about these bentos is it's good to share, right? So if you just want a bite of something, you get one of these or two of these, and the family just pick what they want. And usually everybody's pretty happy at the end of these bentos. And I like it. And I like the bento picnics. Again, like the cherry blossom festivals, I love it because people buy a ton of food, so there's always enough to share, even with strangers. I don't know if we're going to be having the cherry blossom hanami celebrations this year,

00:23:31 Kanae Daub: but we're going to have it. We're going to have our own, I guess.

00:23:33 John Daub: I think it's tofu hamburg.

00:33:36 Kanae Daub: What? Tofu hamburger. You want to try?

00:23:39 John Daub: Yeah, let's try that here.

00:23:41 Kanae Daub: Here. I'll get it. No, I'll get it. I'll get it. Put it down put it down I'll pick it up some sauce on there she's gonna feed me how embarrassing this is live stream yeah you're gonna put it in you're gonna give it to me were you gonna like hit like feed me Wow that's service so this is a tofu burger I know but I'm kind of shy cuz it's a live stream what if it goes awfully wrong and I drop it or something anything can happen so this is a tofu burger interesting I'm curious to see okay so it's not it's not a vegetarian tofu burger because it's meat mixed in with the tofu no misty I'm not gonna let her feed me on the live stream come on so they've mixed in tofu with the meat which meat just like why would you do that but again it's a tofu burger it gives you kind of a softer consistency it's good tofu has its own like unique flavor all right what do you what should we have here try oyster let's try this kaki fry there's a sauce underneath there hey David Kimura's here thanks David I know and they even so in Japan they kind of have perforated so it's easy to open up but this one's hard to open because it's kind of slippery I don't want to mess up here you want me to try yeah sorry I got a tripod here what what's going on here it's it's perforated but oh okay so this has the Worcestershire sauce this is has the Bulldog on it do you see the label careful wasabi would be good too all right that's good all right I'm only gonna eat half Ando says feed kanai the shrimp you mean with the shell on I wouldn't do that all right let's try this kaki fry it's only gonna eat half it's not oyster it's chicken no it's oyster oh that was a fresh oyster that was good it looks like it had been wrapped in something else but it was just really well breaded and then kanai's gonna have the shrimp I don't want the shrimp the shrimp is always hard shrimp is always hard for me I don't do you want the shrimp or the hotate a shrimp because I wanted the hotate yeah all right guys let's click the like button let's see if we can get to 200 500 likes and then we're gonna eat the shrimp and the hotate and I'm gonna show you what we got for dessert and so it's a unique dessert that I've only found in Japan that's Rainbow Bridge over there across the bay um traffic looks about normal so people are still driving around but not a lot of people are taking public transportation and uh any any type of public gathering right now in Tokyo they've seriously been reduced so many things have been canceled and I'm planning to give you an update tomorrow or the next day on on all this stuff but this channel is not about that that topic so like we do other stuff we're thinking about going to Chiba to do Hina Matsuri (Girls' Day festival) is the big people and there's a place in Chiba where they they have one of the biggest uh celebrations of that and we're thinking about renting a car and taking you there tomorrow um so I I've always wanted to go there so since nothing else is open it might be a nice opportunity to do that all right how do we eat this shrimp can I you have no idea okay well you you worked the shrimp I'm gonna steal this tempura look at the sauce on the my chopsticks here and not no tempura sesame everything's stuck to my chopsticks there that was good I think you need some salt there's some kind of salt to it your tempura is pretty good if you just dip it in a little bit of salt you don't have to put a sauce on it or anything just a little bit of salt and it's really good deep deep clawing it I didn't know shrimp had claws I had claws in there all right go ahead so you get the shrimp and I get the whole thing and then I'll get the shrimp and I'll get the whole thing and then I'll get the hotate you want the tomato okay I'll give you the tomato I'm taking this did you like this it was okay I think it needs a little bit of salt in there I'm taking you to this hotate Japanese hotate from Hokkaido are incredible they are so good this one has been grilled um the sauce is on there it's going to be probably a sweet soy based sauce I believe a little bit of but green onions and some sesame for for texturing and flavor and it does look good this bento cost about eight dollars for this entire bento it's a pretty good deal and that's only one shrimp yeah that's a pretty big shrimp why don't you go first with your shrimp what here yeah but that one is the that's the best one you can tell there's levels of shrimp that's a that's the top shrimp you just took the leader down if the shrimp's been tempura or tempered deep fried you can eat the tail I like to eat the tail of the shrimp but only if it's been deep fried yeah on a scale of one to ten how many stars do you give it eight stars it's not bad on a scale of one to five how many stars no one to five you'd only go to five yeah four four okay good sometimes the the ratings would change because I was like scale of one to nine a scale of one to five I give it a three it's a strange question John it is a strange question I'm curious of where that question leads all right let's try this really amazing uh hotate or scallop from Hokkaido from Hokkaido how do you know isn't it I think so that was good just a slightly slightly salty sauce to it not overpowering it all right the last thing we're going to introduce to you is this which is this weird dessert it's not that weird though hey Ramsey silence in the house all right I read that and I know what to do brother yeah just I never see this anywhere except for in Japan it's a cone right like a cone and yeah this is a you can open it can I this is a maybe we're not going to eat it because it's just bread with this but I wanted to introduce this to you because I see that kids love this and I see this all the time not to be confused with which is this here Cornette cream Cornette so I I never see these in the U.S I think it's just I don't know where there's probably some history with these baked goods but there's cream inside this this bread here and it's a strawberry cream and it's been dipped in a strawberry chocolate on the outside of it it looks really good uh don't move too much I can move the camera normally normal yeah it's a chocolate inside oh yeah the normal ones it's just white bread with chocolate cream inside sometimes I see vanilla cream sometimes I see chocolate bread with vanilla cream so they do lots of lots of different kinds of them but it's a white whipped cream white whipped cream yeah and they cover it by strawberry chocolate usually it's in the top five of popular items in bakeries because they're about 100 yen this one was a little bit more 150 yen um but it's usually melon pan (melon bread) is usually like melon pan curry pan uh cream pan there's like staples of all Japanese bakeries and then there's one and then there's this and that's always been I've always seen these but I never see them in in the U.S or anywhere else and this one is a strawberry flavored one because strawberries are in season now for the next couple of weeks anyway very cool it's chimney a little bit a little bit like oh you're talking about the chimneys in Praha yeah Prague yeah those are good so which is your favorite one can I what would you say is your favorite item in this bento lunch

00:34:41 Kanae Daub: I really like gyoza ah that's a good one yeah that's a good one yeah I like that hotate that honor the uh unagi onigiri would be pretty high if they had more unagi inside the tempura was good good gyoza good huge good I I really don't know if there's anything bad about this um so uh yeah if you have any questions leave a comment down below um definitely if you like these bento lunch dates we might have to do more of them because everything is closed but we want to can I and we do something cooking for you in the kitchen and take you into the house. We don't want to compete with our buddy Kevin who has Kuma's Kitchen. Nothing on that level. Kevin Riley's Kuma's Kitchen channel is incredible. If you've never seen it, go check it out. He makes some of the best food. Not Japanese food all the time, but a variety of recipes that you could cook at home and we try them too. But yeah, Kevin's Kuma's Kitchen YouTube channel deserves a lot more love than it has received.

00:35:55 John Daub: That's the Symphony boat, right? Across the bay. That's the one where they do lunch courses on the boat and it'll take you out for two hours and it just goes around the harbor one time and then goes back to the port, right?

00:36:09 Kanae Daub: Oh, here comes the Ogasawara boat, right? Right there. It's just coming out now. I think so. It took 24 hours to get to the other Tokyo island. It does. It does. The space boat was here 20 minutes ago. Yeah, it does. Oh, right. Right there. It's finished. That's the Olympic Village. We're the Olympians. We're ready for you, Olympians.

00:36:39 John Daub: That's what she said. Olympic Village looks nice. I wonder, not everyone's going to have a seaside view. I wonder which country's players get on the city side view and the other one on the harbor side view. If I was an Olympian, I would want a harbor side, right? But after these are done, the Olympic Village that you see on the beach, it's a little bit different. It's a little bit more of a beach. It's going to be turned into normal apartments for people to buy. And, uh, I don't know. We've considered looking into that because it'd be pretty cool to say, Hey, we're staying in the Olympic Village. What's your address? Olympic Village. That's I don't know. That sounds pretty cool. Beautiful day today. All right. So I really appreciate it guys here. Um, Tigrahof, your picnic has more variety than the menu for a month. It does. This is pretty, and i wanted to buy more but she stopped me she stopped me she said that's too much we can't eat it all so we don't want to waste it so we'll just take what we need and this is probably going to be more than we need because it's going to be a pretty full bike ride back um the supermarket that we go to i love this supermarket yeah we got it here i love the supermarket it's in Toyosu and you can see some of the steps that they have on items here on uh offerings here this is the temaki sushi (hand-roll sushi) um something that i really like you can a lot of people make these at home you get the ingredients and you just wrap um the nori around it so families will buy blocks of fish and then make their own sushi at home that's called temaki sushi and they have the ingredients are all on sale for that wow looks good at the supermarket so go into this and you can see there's the Hina Matsuri dolls festival advertising yeah oh look at that that uh sakura mochi (cherry blossom rice cake) oh it's on sale i gotta go back there ichigo daifuku (strawberry daifuku) oh nice tempura's on sale the meat section oh awesome sesame oil is on sale all the things this is an advertisement from the japanese supermarket you can see it's a little bit different than the other side is uh in beautiful purple and the two for one sales and the sales of the day march 1st march 2nd march 3rd pretty cool family mart is not where it's at according to mike chen family mart is number three on his list i don't know why what list his is made he put lawson's is number two 7-eleven zoo is number one but uh can i tell people why why shouldn't you eat at convenience stores why yeah why should um i don't know but i feel like a little bit they put some chemical for food so that's why i don't eat a lot of convenience store bentos we prefer like the supermarket but the best is to get it from the grandmas from the locals corner stores they make all this stuff fresh in the morning and then they sell the bentos that's the best place i like to eat fresh one so yeah but tastes really nice at convenience stores but you don't need to eat every day yeah i know i know tourists visitors viewers that come and they eat convenience store for the entire trip because it's so much fun and it tastes good but just keep in mind that they're not healthy they're filled with amino which is the ajinomoto (MSG) which is msg and like preservatives and colorings and things like this they make it convenience stores is like food that you eat in a pinch right like if you can't make it to a restaurant and you just don't have enough time you eat a convenience store bento it's not something that you eat every day as a substitute for a meal at a convenience store but it's a good place to eat a restaurant just keep that in mind yeah you don't need to care about two months i don't know if msg is bad for you i just know that eating a lot of that is not good for you and um moderation and there's just a lot of them in the bentos i know 7-eleven is doing a better job and so all of them of making it fresher ingredients and not adding the chemicals they're starting to put that in um in the ingredients because japanese are reading the labels more the bread they used to use a lot of margarine 7-eleven uses real butter now to make the bread and and we both are trying to cut down on eating margarine um i don't know everyone always says something's good for you something's bad for you we just it just makes sense to eat natural stuff if we can't so there you go pretty fun unboxing if you have any questions leave a comment down below and uh we'll be back probably tomorrow i'll take you somewhere else somewhere new go for a walk depends on the weather it's been pretty warm here in tokyo yeah for those that have cancelled their trips uh i'm really sorry to hear that it's probably for the best but um i will keep you updated and give you another update in about 48 48 hours or so and let you know what's going on in