00:02 John Daub: Greetings, everybody. Welcome to another live stream from Tokyo. We're live. That's Kanae working over there in the corner because that's her office. I wanted to give you an update on the situation. Just yesterday, they called a state of emergency here in Japan for seven prefectures and areas that included Tokyo and Osaka down in Kansai. I wanted to give you an idea of what it's like, not just here, but also what is it like in Osaka? And joining me now, live by satellite, is Kevin Reilly, down there on our TV. How you doing, Kevin?

00:45 Kevin Reilly (Caller): Oh, great. Doing good down here.

00:47 John Daub: Yeah. Hasn't really changed much. I'm going to get the volume up here. This is kind of neat. You can see me picture in picture on the screen as well. This is through Skype, which is pretty neat here. So, Kevin, I'm talking to you right here in front of this. The camera is looking this direction. This is a new thing that I've started to try and keep in touch with people and keep the live streams going. But look, I know yesterday, Prime Minister Abe called a state of emergency, and I was expecting things to shut down and just like the streets to be completely quiet. And yet that has not happened. What was Osaka like before the state of emergency and how has it changed?

01:25 Kevin Reilly (Caller): Well, actually, not much really. It's already been a little bit quieter on trains and things because some places people aren't going to work. And like those of us who are teaching, of course, schools are closed. USJ has been closed. Those places have been closed since the beginning back in middle of March. So now all that's happened now is, of course, that schools are now extending their spring vacation until May. So you've got less, you don't see students on the trains. And so that's really cut down a lot of the volume, I think, more than anything. And of course, tourists. Haven't seen tourists here for over a month. So if you go down to Dotonbori, it's been nice and quiet down there. It's like having our old Dotonbori back again.

02:15 John Daub: Oh, admit it. You rarely go down there anyways, right?

02:19 Kevin Reilly (Caller): I know. Yeah, but it is. But so what you're saying is that before this happened, it was pretty quiet. People were staying inside more.

02:24 John Daub: And I don't think it's as much that people are staying inside more. It's like people weren't going out drinking at night and things like that, because, of course, a lot of that was where we had the problems here was some of the live clubs.

02:34 Kevin Reilly (Caller): We had some contagion in them because people were packed in the live clubs and, you know, live clubs are going to close down. Don't go drinking at night. People aren't going to restaurants as much. That's one thing I've noticed is that you walk past the restaurant. It's pretty empty. Which has been there's a little place down the road for us to open up. It's a cool looking little place. He makes bentos. And the guy, the poor guy at the time, he was just horrible because there's nobody going there.

03:10 John Daub: Right. I mean, you know, you have to see people lining up in front of McDonald's and stuff. So depends. Different places and different things. Well, McDonald's is an essential service, right? Over ramen and other sorts of foods.

03:28 Kevin Reilly (Caller): So, you know, I suppose that's probably the thing. People aren't practicing social distancing. People are way you go to a traffic light and everyone's on top of everybody. Like, they don't understand the concept. On the subway trains, no one is giving any space at all. Ridership is down 30 percent only from a sardine can. So it's still quite high chance of risk on the subway trains.

03:58 John Daub: Well I actually had to go to a meeting, it was the last week, I guess you know, a teacher's meeting. And yeah, it was, the thing was I wasn't going at the usual time. If I go at 8:30 in the morning, it's absolutely sardine time, right, on our trains. But I was going later, a little bit later for the meeting, and yeah, it was a few less people on the train, but I was still, still quite a lot of commuters. Still a lot of people going.

04:23 Kevin Reilly (Caller): Yesterday I took a train, I was down, I went south of here and I went hiking in the mountains. And coming back, that was social distancing because everybody was sitting at one edge of the benches, right. Nobody's sitting in the middle, nobody comes close to you, that thing. And yet Rico said she came down on a train yesterday from [Lomita?] and some guys came and stood basically right in front of her, so. Some people are social distancing, some aren't.

04:48 John Daub: I don't think everyone's watching the news. If you're out there working, trying to make a living, you're not really scared. I don't think anyone's getting that information. And I don't see offices teaching people how to social distance as well. My friends that are still working, they don't have any idea that anything's really changed other than there's people who are really worried about this virus. It's amazing how little information people in the offices in Tokyo are getting because they do work serious hours. They don't watch the news, which is typically in the morning and the afternoon and ending around 2 p.m. I watch Hirunandesu on TBS a lot. And most of the main news. So everyone over the age of 65 is watching the news and everybody who's working age is not because they're busy working, making a living, trying to support their family. And we just don't know even the stimulus package. People are saying that they're not sure their families are even going to see any of that money anyways. I think only 20% of the not everyone's getting that. The figures look pretty bad. So people are still working just because of that. No freelancers, for example, are going to have a tough time getting that. They're not getting paid from this.

05:55 John Daub: How has your life changed as a result of this before and after? And when did you start to feel things changed in Osaka?

06:03 Kevin Reilly (Caller): Well, actually, what happened was when it all started, I was still teaching. I was teaching up in Kyoto. I should have done another week up in Kyoto. We were fortunate to have my IHS school here in Osaka. It was just right at that time. When everybody was calling for schools to close down. We've done there anyways. But I had to kind of week short up in Kyoto. We couldn't do final exams, things like that. And then usually what I would be doing right now in March would be doing tour guiding. My friend's got a tour guiding business. And last March was crazy busy. And this March was zero. Absolutely zero. I don't know how he's doing. I talked to him a couple weeks ago. And he said basically it's just flat. Nothing. So hopefully he can hang through this because he's got a couple of vehicles to pay for. It's going to be really tough. He's got payments to make on that and no money coming in. And I think that's going to be a thing with a lot of places here is that there's no income coming in. People are digging into their savings a bit. So we shall see. Economically, I think it's going to be a big problem in the long run.

07:17 John Daub: I do YouTube as a living. I'm starting to see it because the ad revenue is starting to go down. Just a little bit. You see it trickling down, down, down, down, down. So we have to come up with other ways to get more creative like staying in your tent in your living room. And things like this. By the way, just everyone who's watching me, you can see me through the picture in picture. I actually have four cameras going on right now. There's the one right here which I'm watching you stream. I'm watching the comments stream by here. I have the camera here which is me looking at Kevin. And then you have the picture in picture here. It's pretty crazy right now.

08:04 Kevin Reilly (Caller): I think for me, life has changed a lot in the way that we also shop too.

08:10 John Daub: What are the shops like more specifically? How is your day to day now? How has that changed?

08:17 Kevin Reilly (Caller): Not really. Like yesterday, I thought there might be a bit of a change. But going to shops, no. I went out and did some grocery shopping. Actually, that was the day before yesterday. And nothing was really different. I did notice I went to our local Life and that people had more stuff in their baskets. Like people attempted to buy just a couple of things. You know, it's like we live in the neighborhood here. It's a five minute walk to go to the Life store. So you just buy what you need type thing. Instead, I saw that some of the baskets were quite full. There's one lady in front of me. She had a ton of stuff she was buying.

08:53 John Daub: Toilet paper?

08:55 Kevin Reilly (Caller): Ah, no. Toilet paper's been okay. Fortunately, we already had a whole bunch before this ever even started. So yeah, whenever it's on sale, I'll get some. So that's not been a problem at all. But there was a short trip for a while. Yeah, I remember going to Konan one morning. Konan is a do-it-yourself supply store here in Japan. And I went to the Konan and I went there early in the morning to get something. And there was a line up. I was like, oh yeah, okay, to get masks or something. But no, it was actually, they had just gotten some paper towels and some toilet paper. And it was like one per person type thing. So I just went all by them and went and got my stuff, you know.

09:37 John Daub: So I want to ask you, like, I know that you're not, we both live in, I live in the United States. Your hometown is more Canada or Switzerland. Do you think we're going to be able to go home for Christmas? I've gotten a lot of people asking me, what do you think this is going to be like in the next couple of months? Even all the way up to Christmas? Do you have any sense? I mean, I only see what's happening in Tokyo. What's your sense of it down there in Kansai?

10:05 Kevin Reilly (Caller): Well, this is where I go home for Christmas. We go home every other year. Yeah, I don't go anywhere. We always stay here, especially for New Year's. You know, the whole shogatsu (New Year's) is very important here. Yeah, I don't know what's going to happen because I haven't really considered it myself. I do know that Canada is kind of closing the borders right now from the sounds of it. So, you know, and I've talked to my, my son lives in Chilliwack, outside of Vancouver. And I just talked to him the other day and they're basically, you know, not going anywhere. I just do stuff with the kids and all, so, you know, hang around home. He said his wife works at Starbucks and it's really quiet right now. So, I don't know. I don't know what's going to happen. Switzerland's got, surprisingly, it kind of surprised me that Switzerland's been hit pretty hard because Switzerland's kind of like, more like us, you know, very, like Japan, very, always has been very sanitary minded. Like we don't wear shoes in the house and stuff like that. So, I thought, well, you know, we're probably going to do a little bit better. But, I was surprised it's been hit pretty hard from the looks of it, from the numbers I've seen.

11:18 John Daub: Yeah, I know Switzerland's one of the places where mail is stopped. And I can't send postcards and packages to Switzerland, which is an interesting little tidbit. I'm sure it's not going to stay like that for a long time. You think of like Swiss banks and how detailed oriented they are with everything. They are so close to Italy, you know. There's just a border country with them. I got actually, the first time I learned anything was happening there was, I followed my hometown on Instagram. And I was putting up pictures of, you know, snow and skiing and everything. And then the notice came out that all the ski lifts were closed and all the ski runs were closed. And I was like, oh, I don't even want to be in my hometown right now because people, you know, at this time of year is when they make their money, right? Skiing. Even when there's not enough snow, everybody's in a really bad mood in my hometown. So, I can just imagine what the mood is there right now.

12:14 Kevin Reilly (Caller): The weird thing to me was that it's kind of an isolated, you know, we're up in a valley. And quite isolated. I could see places like Zurich and things like that where, you know, Geneva and all the big cities where you have more of a problem. So, I was a little surprised that they closed down so quick. I haven't heard if there's been any infections in my hometown or not. Probably not. I mean, it's a pretty small town. So, you know, it would be a freak thing.

12:40 John Daub: You know, when I think about, one of the most asked questions I'm getting from viewers is when is it going to change and when can they start coming back? I mean, I'm going to Japan. Of course, like, there's no way we can answer this. It's not something that we can say, all right, May 31st, wait, May 30th or June 1st will be the day that everybody can come. We have no clue when this is going to turn around here in this country. But what does your magic ball say would be, or even can you even bring that magic ball out?

13:17 Kevin Reilly (Caller): It's so magic it's not even visible. Well, here's what we've been told. Both of my schools are going to start up again after Golden Week, so May 6th. May 6th is supposed to start up. But then it's already been, like, the one school today was ready to say. We actually did. Okay. We did, you know, it's a new gakushiki (school entry celebration), which is a school entry celebration type thing, whatever. Usually, we would do that at the school, and there would be tons of people there. What they did today was 2 o'clock Saturday. I was on here, and it was televised. They just had some of the staff and the main teachers were in a room at my school, and they were televised out to everybody. And that was it. So there's no contact or anything like that. And then they said basically it was maybe we're starting May 6th. Maybe.

14:12 John Daub: I know right now schools have started, I believe, in some places around Japan. Like, Tottori, Shimane, and Iwate prefectures are three places. I think they're in places where they haven't had any infections. Maybe because they're just not testing yet. I don't know. But they're very, they're kind of off of the beaten path and hard to get there. And there's a Shinkansen going through Iwate, but no Shinkansen through Shimane and Tottori. So I can kind of see how that's possible. But for me, my crystal ball, I don't actually think that this is going to be possible until maybe late summer at the earliest where it's safe enough where people can come back. I do know that this Avigan (anti-viral drug) is something that they've been talking about over and over in the news, including that Prime Minister Abe talked about this in his State of Emergency speech yesterday. If this is like some kind of magical drug that can make people get better sooner instead of 11 days they're out of the hospital in four days, then possibly I'd say maybe July. But I wouldn't feel safe booking something in June, would you?

15:16 Kevin Reilly (Caller): No, no. Actually, I don't know. I mean, really, unless you've got good cancellation insurance, I'd say probably best to hold off right now and wait and see what's going to happen. Because the problem is, it's not just, I mean, as far as I'm concerned, this is about the safest place to be. I'd much rather be here than in a lot of the other countries, right? Here or Singapore or Shanghai, wherever things are. Pretty well under, you know, the rates have been very low.

15:50 John Daub: But the thing is that I think it's a good thing. I think right now there aren't many flights in. I tell you, from what I heard, I kind of missed it yesterday because I was out hiking. But from whatever it is that people have started being allowed in here. So that would be a problem. Yeah, there's a ban for many of the countries that are hard hit, including the U.S. and Canada, the U.K., European countries. And there's so few flights coming into Japan right now, which is what has really affected the mail. I actually had viewers in Germany who are part of my postcard club got the postcards in four days. In Germany. I don't know what's happening. I guess they got lucky with the flight that they caught. But there's so few flights it's affecting the mail. And the flights that are coming and going, they're more or less just mail flights. And they're not carrying any passengers because Americans coming and landing in Japan, unless they have special approval on arrival, they're not getting in. They're just turned away. There's not even a chance to quarantine for 14 days. You're just banned for right now. And that's the smart thing to do, I think. Now it's just an internal problem.

16:59 John Daub: Do you have any ideas on how Japan, quote unquote, escaped this for February and March?

17:05 Kevin Reilly (Caller): I don't. Like the conspiracies are out there. But I don't know.

17:13 John Daub: Do you have any words on that?

17:16 Kevin Reilly (Caller): Well, one thing is just the fact that, I mean, we've always been very fastidious about washing hands and stuff like that. And customs. I think a lot of it has to do with customs. That's what I've noticed a lot of the age factors. I mean, wearing masks is normal, right? Wearing a mask is normal. Again, not wearing your shoes in the house or you're not tracking stuff into your house. I mean, can imagine you walking through this stuff and then you get tracked into your house. No thank you. And things like that. Like the fact that we don't shake hands.

17:50 John Daub: Yeah. I mean, I've had a couple of people. It's funny. They still want to shake hands. Yeah, no, no, no. It's a fist bump, okay? Hey, thank you, Edo. Thank you very much for that. Edo writes in, hi, John and Kevin. Stay safe. Edo from the Netherlands. Yeah. Edo was hoping to come for soon, but he's had to cancel for a while to hold off. So, yeah. Hopefully get here soon sometime. I heard that Edo had to cancel his trip. Sorry about that. These are only our opinions, everybody. Just so you know. Sometimes we're putting a little bit thing out there. It's not something that's newsworthy. We're just two friends that are talking about what we think are the situation here in Japan and how this has changed. Now, the last time I saw you was in December, the end of December. We did like a little Dotonbori night street food. And that episode's coming soon, too. I'm editing that just before I talk to you. But I don't think it's going to be... It's going to be a while before even for domestic travel we can get around. According to the state of emergency, we can't even travel outside of Tokyo.

18:59 Kevin Reilly (Caller): Well, we're discouraged from doing it. Of course, there's a lot of bark but no bite to this. They're discouraged. I mean, from what I read, it was yesterday, the day before, is that basically, you know, the constitution can't get, you know, the lockdown stuff they're having in some countries where people are not allowed to go outside unless they're going for something essential and they can be arrested. Well, that can't happen here, so...

19:28 John Daub: David Rowe writes in... David Rowe writes in, people from the mainland need to stop coming to Okinawa. Kanai was just telling me about Ishigaki-jima, right? It says people were going to Ishigaki-jima to try to escape from Tokyo. But Ishigaki-jima only has very... Like one or two hospitals there. So if these people start getting sick, what's Ishigaki-jima going to do down in Okinawa? This is an awful situation. People need to stay where they are. You're better off in the city than you are down in an island, especially if you came from the city. I lived on Ishigaki-jima from Okinawa. I'd be kind of angry that they're coming here during a pandemic. Thanks a lot, you know, people, for bringing this in here. We're talking about people that just want to stay in Tokyo. I'm not saying that they're going to stay on the beach and wait it out on an island somewhere. But I'm almost positive there's going to be one person who brings it and ruins it for everybody. It's always like this. Okay. David, thank you for doing that. And I do hope that these people get kicked out or something or fined. But we can't do that because we don't have the same kind of laws that the West has. Although I believe I heard somewhere that if people start to really abuse the system that we have, if this state of emergency, and I'm putting it in air quotes because it doesn't seem like people have changed their daily routine from yesterday to today, I don't know what it's going to be like tomorrow when the news shames people for going out. But there's a possibility that there could be fines and penalties in the future. Japan is reactive, I think, and they could react in that manner. Change the constitution, perhaps.

21:10 John Daub: Also, I'm going to ask you. I'm looking now at the live stream here. If you have any questions for Kevin on what's going down in Osaka, how he's been for the last couple of months, you can also catch Kevin on his channel, Kuma's Kitchen.

21:25 Kevin Reilly (Caller): I'm still cooking. So the episodes are still going on.

21:28 John Daub: You're still making your way over to the kitchen? Every week. Very good. Keep us hungry. If you want to take a look at some videos that we've done. If you want to watch some videos that'll make you hungry, some positive, real fun videos, you can watch Kevin, a mad scientist, messing around in the kitchen. Actually, I say that like that, but he's actually very good at cooking stuff. And the food that comes out, it surprises me because I didn't know you were that good of a chef. And you're like next level. You look at Kevin and the beard. Do not judge. He is truly a bear in the kitchen in a good sense, in terms of these recipes. Where do you get the inspiration for your recipes? Because you already have a couple hundred episodes.

22:12 Kevin Reilly (Caller): Yeah. It just keeps coming. I don't know. I get asked this a lot. No. I just come up with new ideas all the time. Well, you know, sometimes I might see an idea somewhere or even go into a restaurant or something like that and see something. And then I take it and make it mine. You know? Change things around, muck around. Like, for example, here's one of the ideas I just got the other day. One of my patrons who lives over in Manchester, Gordon Flynn, he said to me, he said something about, oh, he's got to make himself, got to make a coffee cake. I haven't made a coffee cake in a long time. And I thought, yeah, you know, I haven't made a coffee cake in a long time. I used to make coffee cakes living on the ranch in Canada like this when I was a teenager. I used to make it for breakfast sometimes, make a coffee cake, especially the Sunday breakfast. So I thought, okay, why don't I do that? I haven't done it for a long time. So I started putting together a coffee cake idea. And then I thought, oh, you know, I'll add some blueberries and have some frozen blueberries on there. So I ended up with a blueberry coffee cake and then they just pop it up a little bit and make a choice of a topping for it. And so the recipe was a blueberry coffee cake with a choice of topping. And that's where it came from. It just came like that.

23:45 John Daub: By the way, guys, give us a thumbs up if you like these kinds of conversations. And if you're enjoying this, definitely click like. So I know that this is something that you want to see more of. I got a question here from a viewer. They asked, what is your favorite quarantine meal? Is there something that you think like takoyaki? I don't know. What are you cooking? What do you think is something that people can, you know, make a meal out of?

24:22 Kevin Reilly (Caller): The other night I made a chili con carne which is my style, which Texans will probably kick me for it because it has beans in it. But I made a huge pot of it. And then we had that over here. and I took leftovers with me hiking yesterday. So, yeah, I'm not exactly very quarantined. I don't like going out hiking and stuff like that. I do go out a lot. But I basically walk from here to the studio and back a lot too. Another great dish is ending with pasta. You know, simple and easy to make. I did one the other day, a pasta with ground meat and stuff in it and all that. That just makes for a really good meal. So I like making one-pot meals. So you see a lot of the recipes I do are one-pot. And I know that a lot of people said they really like those because, hey, it's easy. Keep things simple.

25:14 John Daub: A lot of your recipes are Western-based. I was surprised because you're not doing a lot of Japanese cooking. Is that something that you'll do more of? Is it easy to get Western ingredients?

25:28 Kevin Reilly (Caller): It's not too difficult usually. I go to places like Seijo Ishii and Caldi and places like that. I know we've got the Jupiter stores here. I think you've already had them in Tokyo before us. And I can get things. So for example, I couldn't get condensed milk for a while here because unless you get it in a tube. And then I found out that Caldi was carrying Nestle mocha. So I just had it in my coffee here and I love condensed milk in my coffee. It must be part of Vietnamese or something.

26:38 John Daub: But I wanted to ask. So getting back to the situation, because it's on everybody's mind here. Like, do you feel comfortable going outside? I know that you're still hiking sometimes.

26:55 Kevin Reilly (Caller): Oh, yeah. Well, hiking is great because I mean, you know, I was up in farm country and I mean, there was nobody. Because an occasional person mostly working down in a field somewhere. So I didn't have to, you know, I'm not wearing my mask when I'm hiking because for one thing it's not comfortable and it does restrict your breathing just a little bit. But, yeah, I'm wearing a mask when I walk, even in my own neighborhood actually. I don't wear one when I'm just walking and I'm not going to see a lot of people. If I go right in front of the station, you know, it's like there kind of crowds up a little bit. So I might wear the mask going through there. I'm wearing a mask on trains, places like that or shopping. when I'm going in amongst a bunch of people. And really, I think the mask does more than anything, it protects you from sprays or something like that. Mostly people are just breathing normally, I'm not worried about them. Yeah, I'm not, so yeah, it's not really worrisome out there. What we do, of course, come home and wash well, and anything that comes in with us, like for example, my phone here. Yes, right away, we've got a bunch of alcohol wipes, a whole container full of them. I just give it a good wipe down, clean everything off, and it gets been handled outside, so we're not bringing any virus into the house itself. And that's about it. And outside, really, it's just, don't do this. Don't touch your face. And the worst thing is, I've never had such an itchy nose as I've had some days right now. It's just like... I think it's like, yeah, rub me, rub me, rub me. You can work it out. But when you're out there, it's just like, oh, this is driving me crazy. I guess because you can't do it, it just acts up even more. But yeah, I mean, that's basically it. Just avoid touching mucous membranes and stuff when I'm out and about, and then just clean it up well after. So I'm not really... It's not worrisome to be out there at all.

28:56 John Daub: And also, I'm not going down... I'm not going into places like... Like, we had some in Kita-ku, which is... Kita-ku, for real, is kind of like Umeda and down below that area over there, which is more packed. And we did have a situation there where people were going to some night... At nighttime, like little pubs and restaurants, and there was about three of them that said... I won't name them, but there was three of them where people were getting infected. So I'm not going places like that. So that's a big difference too. We're definitely not going and eating buffet style right now. That is one of the places you're not supposed to be going. Don't go to any buffets, don't go to any yakiniku (grilled meat), don't go any to karaoke. No karaoke, Kevin? You staying?

29:46 Kevin Reilly (Caller): Nah, don't do karaoke that often anyway. It's not a big loss. There's a bunch of boxers all hanging out together, a little bar near here doing karaoke. We're not doing that right now. Yeah, how's the restaurant doing in Teradacho, the okonomiyaki (savory pancake) place? Oh, the okonomiyaki place is actually kind of a good time for them. They were closed anyways. They were doing a renovation. Oh, well this works out good in a way. I'm a little worried though. I was like, I hope they don't make it too nice and clean inside there. It had that perfect grunginess to it, right? It had a good character to it. I think it's gonna be all polished and new now. It still tastes as good, but it just won't have the same atmosphere.

30:27 John Daub: It could be your fault for bringing in all the foreign tourists. I guess he wanted to be a good guest and more hospitable with a more Western, like, what if it looks like Switzerland inside now? What are you gonna do then? Look what you've done, Kevin! Yeah, exactly. You come in, there's yodel music. A couple of us went out to Hooters a week or so ago, I guess. We all went to the concert. We came to a little place we've never been to, I think, yet in my neighborhood. We had mini gyozas. You can do the gyoza (dumplings) challenge. If you eat 80 gyozas, you can get your name up on the wall. So. Oh, we're so gonna. I'm so gonna try. What's mini gyoza? What do you mean by mini? Like, smaller than the normal ones?

31:12 Kevin Reilly (Caller): You see gyoza, they're one bite size. OK. Alright, one bite size. A normal gyoza would be two bites, right? Let's just say, like. Yeah, yeah, normal gyoza would be two bites. So, it's, like, just about half a gyoza. And they're really delicious. So, just gyoza too. Wait a second, how many names are on the wall? A ton of them. Okay, here's the funny thing. So me and another friend, we went in there and we did the challenge one day a couple of months ago or so, right? And we ate 82 or 83, just kind of be safe sign, get over that 80. And we felt pretty good about ourselves until I looked up on the wall and there was one up here and she'd done 230 gyoza. Whoa. And we asked the guy, he said, oh yeah, she's like a 23 or 24 year old girl. She must be a really big girl or something. He was like, no, no, she's petite. I'm like, what did she put them all? Yuka Kinoshita. Probably Yuka Kinoshita. So wait, how much is this? To eat 80 gyoza, if you keep eating, it gets more expensive, right? I'm trying to see. Yeah, I'm trying to remember. It's not that bad, you know, gyoza's not that expensive. Yeah. But I guess, I guess not. I don't know. Yes, but not too much. It's a genius plan to make them smaller because when you think about it, the bigger that the number is, the more impressive it is, right? So you don't say, oh, it's only a third of the size of the normal piece of gyoza, but actually, you know, you just see the number 80 or 400 that says more impressive, you know, smart.

32:45 John Daub: I like, I like this business. All right, we're gonna have to hit this place up. I guess 80 is a number that we both can achieve because we love gyoza. Oh, yeah. So this time I want to go higher. We're gonna go for a challenge to double that up. Oh, you think you can get 100, do you? Gyoza, okay. So I'd have to be like pretty hungry. Yeah. Yeah. Make sure to eat a few hours before. I think I could do 120, 130. 130. Are you gonna train? Because we, we did the 80 gyoza and then afterwards we ate other stuff. Oh, no. Oh, no. I'm just kidding. What? You just keep eating like, oh, 80 gyoza. Yes, that's a food challenge. You got our name on the wall. Let's go have something else. Interesting. Are you going to train, do, do, train, would you train for this? If you did? Train for that kind of stuff? To stretch your stomach?

33:42 Kevin Reilly (Caller): Yeah. I don't know. I guess you do. I don't, people drink water and eat like rice and try to stretch out the stomach. I'm not gonna do that either. Let's just, I eat normal stuff.

33:52 John Daub: Nah yeah Kanae said that Domino's pizza is three for 2,500 yen tonight so we might have some pizza we paid we paid 4,000 yen for one pizza uh a few days ago because we did delivery food episodes on the Only in Japan Go yeah we did some delivery foods according to Kanae they have uh 2,400 yen for three pizzas tonight tonight that's a good deal hold on a second g is it tonight wednesday tomorrow no today's tuesday right today's wednesday today's wednesday so wait we could get 25 pizzas wow that's a big deal okay i don't know nice like that's a big deal she's on her phone now looking at the website just to confirm is that domino's yeah that's domino's i don't know It's not mine. Is that delivery? Delivery or mukkari (pickup)? I think it's delivery. Kanae says she thinks it's delivery. I think it's delivery. M size. It seems to me it would be medium size, not large. But it could be... I would like large, though. Because the M size is too much crust. Big Wednesday. It's called Big Wednesday. These are for 2,400 yen. Kara, okay. Here's the coupon. Yeah, right there. It's medium size. If you want large, it's 3,600 yen. So it's another $10 about. It's not too bad. Every Wednesday? Yeah, it looks like it's every Wednesday. I did not know that. Everyone said... Everyone was saying how expensive Domino's was for 4,000 yen a pizza. They don't realize that there are amazing deals. I should have ordered the pizzas on Wednesday. Did not know that.

36:43 Kevin Reilly (Caller): Are we having ribs today? What about ribs, David? Rib challenge. Really? Whoa. You're having ribs? What are you doing? I'm having miso soup. I'm having a donut. And then... We're having chicken tonight. Chicken tonight. So we're having chicken tonight.

36:49 John Daub: So you guys are staying busy and surviving the pandemic. We're not sure how this is going to go, but I have a feeling, based on the way that the people are going out and just living their lives, that we could be in for a long ride. I'm so excited. My gut, which is expanding, says that this will go on at least pretty badly through May until June and we will see. So I don't know when I'm going to get a chance to come down to Kansai. See what happens. Are you coming up to Tokyo? Be honest. I know you love Tokyo. Come on.

37:25 Kevin Reilly (Caller): Oh, yeah, yeah. I've been in Shinjuku. It's been fun. Shinjuku. People do know where I met. Tell them where I met you first. Hooters. Hooters. I met him at Hooters. I was making a show for NHK. The director said, what's that table with a bunch of dudes over there at that booth? And I said, okay, I'll go talk to them. And then sure enough, I got you guys were on the show actually, right? I think they used. Yeah. They used the interviews for Tokyo Eye for NHK. And then we kept in touch ever since with James. And who else was at that table? James Brown. There was two Jameses actually were at that table. And David McGimsey, who's also from. Oh, right, right. Okay. And you were there. That's some heavyweights. You were there for some sort of convention? Actually, no, no. Me and James Allen. James Allen, right. Yeah. He and I both had published books at that time. So we decided to kind of do it like a fun book launch type thing, right? Right. Why not? Hooters had just opened. So we went there. Actually, is that gone now, I guess? I don't know. The Akasaka. I know that the Hooters went bankrupt in Japan, but I bought my friend Peter a burger for his birthday. Some special event there once. Some wings and a burger. And that was last year sometime. After the chapter whatever. I don't know what they have in Japan. I don't know. That's a good question. You know what? I might have to ride my bicycle out sometime next week and I'll go by there on the way. Yeah, because one of the old Akas has been gone since autumn. If they were struggling before this, I got a feeling that they're not going to be doing too well right now.

39:46 John Daub: A lot of places are going to go out. A lot of businesses are going to go out of business as a result of this. They just can't keep the doors open, even if it's a stand. Very good. So let's keep in touch and see if we can do something together again. If something hits the fan that doesn't smell very good, we'll be in touch because I think that it's good to get people updated on the situation that's going on around our country in Europe. You're the king of Osaka, affectionately called by the millions of people who have watched us eating street food in Kyoto and Osaka and other places. And we look forward to some more information from Kevin Reilly, everybody from Kuma's Kitchen. You have a new episode coming up?

40:22 Kevin Reilly (Caller): Oh, yeah. Every Monday. Every Monday. Once a week now? Yeah. Actually, this Monday, we did spinach pie wraps with a paprika cheese sauce. That was all. You know, I hit like a Facebook page. They're like, oh, I got your attention. Yeah. You got hers. She's ready. Share me the recipe. That was because I used to go to a place called the Magic Pan back in the 1970s in San Francisco. We used to go down to San Francisco every Easter, meet my brother who came up from LA. And we'd go to the Magic Pan and they'd have these crepes stuffed with a spinach souffle and a cheese sauce. Well, I make it with a tortilla because it's, you know, it's easier than making crepes. So, get it. They're really good.

41:21 John Daub: I'm going to give for just a couple of minutes. I'm looking at the chat right now. I'm looking at the chat now. If you have any questions for Kevin, now would be the time to ask it for the next two minutes. We'll take some questions. Kanae will be doing a Q&A probably closer to the end of the week. What is today? Wednesday. So, like, maybe Friday or something. Yeah. I saw somebody comment on there. Let it rip, everybody. What's your questions for Kevin in Osaka?

41:55 Kevin Reilly (Caller): The book. They want to know the title of the book. Why don't you open up the can of worms? The book actually has nothing to do with cooking or Osaka or any of that. It's to do with internet marketing. And it's called The Clockwork Manifesto. Oh, yeah. Okay. It's on Amazon. Somewhere buried way down deep now. Because that was quite a few years ago, actually. Best hiking trip near Osaka. Actually, one of my favorite places to go is up by Kyoto. And it's called Bunagadake. If you want to get a nice, a good challenging climb, it's 1200 meters. And you get a fantastic view looking out over Biwako (Lake Biwa). It's just beautiful up there. Dutchman goes Japan. Kevin, how are you such an awesome person? I bathe in awesome sauce. I don't know. Awesome sauce. I love that. I only started watching. But how is Osaka doing as far as people are acting about the situation? We sort of answered that. I guess you can go back and watch the playback. About the quarantine recipe, you answered that too. Is there a curfew in Osaka? Never. There's never a curfew in Osaka. No. You wouldn't be able to enforce it. This is Osaka. Right. You can't enforce it, right? Have you ever spilled tea at home? No. This is supposed to be anyone facing internet problems in Osaka. No. Actually, I've noticed that some days it's a little bit slower on Facebook. It seems to be slowing a little bit. I think that's just Facebook. I don't think that's us. Because everybody has got so much free time, they're all over Facebook right now, right? How did you end up living in Japan? Let's do that at another time. That seems like we have to... Yeah. That's a long one. That's a long one, right? I've already done this story before, but I'm happy to share a little bit again. But it'd be good to do that in another episode. Let's save some stuff for a rainy day because I got a feeling we've got a lot of rainy days coming up. Let's do that. Do you like fried soy donuts? What? Okay. How long have you... Fried soy? Yeah. How long have you lived in Osaka? Where else have you been in Japan? Wow, these are really deep questions that'll take forever. 23 years. I've been to Hokkaido quite a few times. I really like it up there. Tokyo. Down Oita once. Wakayama. And over to the coast. That's about it, really. I stick around Osaka a lot. Blink once for yes and twice for no. Have you ever been to... Tobita Shinchi. Tobita Shinchi. Blink one for yes and... I've been through there. He's been through there. I've been through my friend's motorcycle. All right. Now I didn't even know we were going through there. Then suddenly, whoa, what's this? Is the HEP5 Ferris wheel still open? Yes. Well, I don't know if it's open right now, but they're still working, yeah. Yeah, I don't know. I mean, really, it fits to stay open because you're only sitting in a cubicle box with your friends, right? Right. Any live streams coming up with your cooking, writes in Paula. I never do live streams with my cooking. Sorry. I don't have internet over there. Oh, right. Yeah. Well, I don't have internet either. I use the 4G LTE quite often. I have the Cadillac plan from Docomo. Best sushi. That's a tough one in Osaka. My favorite place is a little tiny place up in Tenma, and it's called Sushi Masa. Sushi Masa. Sushi Masa. Actually, we play like sushi roulette because the old guy is kind of getting a little senile, and he'll forget your order, so we just kind of see what comes. What's underneath your beard? Are you ever going to shave it off? Oh, no way. It needs to be trimmed right now. It's sticking out from under my mask, and Rick has been laughing at me. It is quite long right now. This has been in here since 2001. I don't know what's underneath there anymore. No, no. I don't know. I remember when I met you, we both had less white hair then. I remember that. We had much more color to our hair. It was black in 2001. It came out totally black, and it's gotten whiter and whiter. Hey, but you know I had a couple Santa Claus gigs this winter. I remember. Yeah. Yeah. That was cool, I feel. I think business will be picking up as you get older. Very funny. Very funny. I guess there's one other question. I think I just lost it here. How are you entertaining yourselves over there? I'm never bored. There's always so much to do. Yeah, that's true. I've been shooting two more videos for my Patreons, so I like to do all kinds of cool stuff for them. I was hiking yesterday, and always working on something. I'm actually working on the lesson plans for when school does start up again. I want to do some cool stuff for them. I'm going to be teaching biology, cellular biology, so that's kind of fun, and debating and all these. I've got a bunch of new courses coming up, so yeah, I'm not bored. Yeah. It's very easy to stay busy as well.

47:29 John Daub: I have my iMac on the desk here. I just wanted to say thanks, Kevin. I hope we can do this again, because it's kind of fun and just a chance to breathe, because I can't do that. I can't come down to Osaka. This is the closest thing that we can do for now. Yeah, this works pretty good. So everybody, give it up for Kevin Reilly. It's the sound of one hand clapping here. But they're out there, the people. If you'd like to see more of Kevin, you can right now. Go to Kuma's Kitchen, K-U-M-A-apostrophe-S space K-I-T-C-H-E-N on YouTube. Subscribe. It's really delicious stuff. Bye. Have a good day. See you later on the other side. All right. See you next time. See you. See you coming. See you. Very cool. So, um. I know. This is, this is. Now you're on. You thought that I hung up the people. No. No, no, no. The live stream is this. This is the live stream. And that spinach pie looks pretty good. Actually, he, he, you don't have to wait for the recipe. The recipe he does on the show. So you can see all of that. And he's going to be back. I'm a big supporter of what Kevin's is doing with his cooking show. He knows what he wants to do. And he's, and he's so focused on doing it every single week. He puts out that episode. It doesn't get the same kind of love. That it deserves, I think. So you might want to check it out and come up with some new recipes right now, since there's no place that we can go cooking is a pretty good idea to get better with it. Just acquiring the ingredients right now for some of you is a little bit harder. But I think watching Kuma's Kitchen will give you some ideas. So just a shout out to Kevin's channel for that. Always appreciate him. Give making the time for us. He's, he's, he's selfless, like he's selfless friend. If I ever need to go down there and I need help with something. And I ask, I don't think he's ever said no. Just if he's scheduled to do something else, he'll always say yes. And that's, that's the kind of friend that, wow. You just, you're lucky when you find somebody like that. So we're all because he's your friend too, because he's part of the series. We're lucky to have somebody like that. In our lives. Yeah. I'm going to come back with another live stream probably tomorrow. We'll have some more. Are you going to, what did you think of the camping, Kanae? What, what does the laughing mean? It seems fun. It seems fun. So you want to try it sometime? Okay. All right. That's good. Can we, can we cook like with the campfire? Can we cook on living room? I don't know. Fire okay? Well, we can make nabe (hot pot) here on the table like that, right? Right? So you can use that fire with nabe. So I don't know if we can use the gas stove, but usually have a Iwatani gas burner for nabe. I don't know if that's different than this, but inside the house, because I have a Wagyu steak with your name on it. Maybe next time on the new camping episode, camping in Japan series, because indoor camping is the only way that we can camp nowadays. Stay inside everybody. Love your neighbors. Don't be a killer. Just like I once said to me, because you don't know if you're sick. If you do go out, you don't want to get anybody else infected. So stay inside. Not just for your own safety, but for the safety of other people. We just don't know who is, who is sick and who isn't. And the only way to know for sure is just stay inside and make it fun. I don't want to keep the people on the West coast of the US up for any, any, any longer, but on Friday we intended to do a little bit of camping. I'll probably do a, ask Kanae episode where you can learn more about Japan. I'll be doing some more camping food and episodes. I'll probably have the camp tent out tonight too, just because it's in the other room and I want to bring it out. And I don't think we're going to, and we'll, we'll do some more delivery. There's like a million things that we can do to entertain you and to us. And we're just going to keep the live streams coming maybe two a day next week as we get deeper, deeper into this self-isolation. I hope all of you are doing well. Thanks so much for the comments, for the messages on Patreon and on the Discord server. Those that are keeping in touch, getting the updates about what's going on in Japan on the Discord server. It's a place where I do get a chance to communicate with everybody and just stay, stay safe everybody. And we'll see you tomorrow.