00:00:02 John Daub: Greetings everybody, welcome to a Japanese freeze-dried meal episode. This is a lineup of amazing foods from Amano Foods. But today it is all about the chicken katsu oyakodon. Look how delicious this looks. And then over here we have edamame soup. Really good. Edamame is so healthy. But does it taste good as a freeze-dried potage?

00:00:37 John Daub: We're going to be trying this as an oyakodon or donburi. So stay tuned because Kanae is holding the lights right here. We can turn off the mood lights. Okay, the opening is over. It's time for lunch. It's good to see everybody. Welcome back to the kitchen, which is a very small Japanese kitchen. This is Kanae and this is Miri.

00:00:57 John Daub: Today we are going to be having lunch, which is an unusual one. I'm not somebody who eats a lot of freeze-dried foods. I don't eat a lot of instant ramen either. It's kind of high in sodium. Not the best, healthiest food for you. But maybe this is okay. Let's see how it goes. Kanae is going to be our chef in the kitchen today. Yeah, I'm pretty excited about this. So let's start off with the soup first maybe.

00:01:28 Kanae Daub: What should we do? Which one should we start with? Should I boil it again?

00:01:31 John Daub: Yeah. Let's boil some water. No, it's alright. This is not for katsudon.

00:01:38 Kanae Daub: Oh, it's not?

00:01:44 John Daub: Yeah, just... This is the chicken katsu. You also can put on lights, but you can just eat like this.

00:01:56 Kanae Daub: Oh. It's separated. So, oh wow, so the directions say... This one is for donburi. Oh, this one is for donburi. This is mabo nasu (spicy mapo eggplant).

00:02:05 John Daub: Spicy eggplant on a bed of rice with some... It's mini mabo nasu. Wait, so the meat is already in there. Everything is all together because it's like... This is like the stuff that the astronauts would eat. 120ml of hot water into a bowl and wait about 30 seconds it says. And so you can eat it like this. You don't have to put it on rice? Is that what you're saying?

00:02:31 Kanae Daub: Yes. You don't need to put... on rice.

00:02:35 John Daub: Oh, but I want it on rice. Is that wrong? You know, it... Is that wrong of me? I want this on rice. Should we try this? Let's try it at a moment, yeah. Let's try it.

00:02:50 Kanae Daub: Alright. Okay, I'm gonna open it. Let's put it in. Put it in the bowl. Wait, which bowl are we gonna use? This one or this one?

00:02:57 John Daub: I think this one. Yeah, because this is a donburi bowl. I bought this a long time ago. Look at the pattern, it's so pretty. Where did you buy?

00:03:04 Kanae Daub: Funabashi. At Funabashi Ichiba.

00:03:12 John Daub: And actually the expiration date on these is surprisingly shorter than you thought it would be. This one expires next month. May. Yeah, May 2020. Okay. Wow, it's so light. How is this being souped? This is lighter than... it feels like a sheet of paper.

00:03:37 Kanae Daub: Hold on a second. You can hear... It seems like tofu or something. Hold on. You can hear the sound of it. It's very...

00:03:45 John Daub: Okay, this is edamame potage. Yeah. Listen to it drop in the bowl. What are you doing? I think you can hear the sound of it. It's just kind of crispy light. You can add water. 120. Edamame soup. Oh, it's starting to come together. Look at this. That's awesome. How much water?

00:04:21 Kanae Daub: 120.

00:04:22 John Daub: 120 milliliters. I think that's less than a cup of water. Yeah. Okay, we have to mix it. So mix it up. Yum yum soup. I can smell it now. They should have alphabet soup. I want to see all the ABCs in there. Alphabet edamame soup with katakana.

00:04:50 John Daub: Hey, Tom. Thanks a lot. You're arguably the premier chronicler of urban living in Japan. You and wonderful Kanae-chan keep many self-imposed CV-19 anchorite previous company. Arigato.

00:05:12 Kanae Daub: Thank you.

00:05:13 John Daub: Thanks for the comments. I appreciate that. This is edamame. Yeah. I actually have another one and I'm thinking about putting this in the daimyo packages for May. If you're a Patreon supporter, I might put one or two of these in here. It's interesting. You can eat the Japanese food and it transports pretty well.

00:05:31 John Daub: This one, chicken katsu. And Amano Foods is interesting. They have these as limited edition goods, meaning they only make a limited run of them. They sell them out and then you find something new. Now, this one we're going to try to do next week. So, if you're interested in freeze-dried foods, definitely subscribe. We're going to be doing more of these. This is an ebi shrimp tempura nabe yaki udon, which is grilled in a pot udon with shrimp tempura. And again, it expired in like last month, but we're on the fringe. It's still good. This is going to be opened up in May. Next week, we're going to do this one. Part of our stay-at-home cooking episodes.

00:06:19 John Daub: Wow. Udon with tempura shrimp. Tempura shrimp. Nice. Freeze-dried. These are freeze-dried, not frozen. Freeze-dried, meaning they're so light. I'm really curious to open this one up. If you guys want us to hit it up, let's see if we can get the 250 likes. Community, go to work. I think it's ready. Brendan Walker's in the house. That chicken katsu does look really good. What do you guys think? Do you think it's going to look as good as the picture? I get a feeling that it never does, but this actually looks pretty similar. I don't know. This cost about $2.50, I think. 200 yen? 250 yen?

00:07:02 Kanae Daub: Yeah, I guess so.

00:07:05 John Daub: Yeah, thanks for that, Brendan. All right, this looks good. You want to try? Should we try it?

00:07:11 Kanae Daub: Yeah. Should we try? I guess we should try it first.

00:07:15 John Daub: And then if it's good, let's move on and make this part of a meal set. At the end, I want to show you something really beautiful for a thumbnail. All right, let's try it. Go ahead. You can sip it slowly. Oh, you know what? Should we put pepper in it?

00:07:28 Kanae Daub: Should we pepper? Is this pepper from...

00:07:34 John Daub: Do I have any pepper? This is the Trader Joe's Everyday Seasoning. All right, just give a little bit of pepper. Good call. Good call. Good. Good call. This is from Paraline IM. Thank you. Good call. Happy Easter, everybody.

00:07:54 Kanae Daub: Happy Easter.

00:08:09 John Daub: Tastes like edamame and potato.

00:08:12 Kanae Daub: Potato? Ooh, okay.

00:08:16 John Daub: I want some, too. Share, please. For better or for worse in sickness and in health. It's really mild. I shouldn't have done that. Now it's like halfway finished. It's like halfway finished now. Sorry. This is really... You see the chunks in there? Let me get in there. That's chunks of potato and edamame. Edamame? Yeah, chunks of edamame and potato. It's really good. It's really good. Edamame is a green soybean. Do you see this? It is a green soybean. And it's served... Eaten fresh like this in Japan, it's so healthy. It's such a great snack.

00:09:21 John Daub: Cool. Let's try this oyakodon now. This is a chicken katsu oyakodon. I think they're both... The expiration date on this is July 2020.

00:09:33 Kanae Daub: Yeah, it's the same.

00:09:34 John Daub: Yeah, and there's the website if you want to take a look at it. AmanoFD.jp. Yeah. They have a shop inside of one of the stations here. Yeah. So this is pretty easy. July 2020, so that's a good expiration date. Let's give this a try. Boom! I hold the camera. Chef Kanae at work.

00:09:59 Kanae Daub: Wow.

00:10:03 John Daub: This is the easiest cooking that you've ever had to do.

00:10:06 Kanae Daub: Yeah.

00:10:06 John Daub: I thought that this is going to be the future. Who thought... Oh, wow. Okay. Whoa! Whoa! Check that out. It's light. It is really light. It's got a lot of air in there. Oh, it's got like a soy sauce smell to it. Salty. Mm. Go ahead. It's very light. Uh-huh. Mm. Smells good. I thought that this is going to be the future of eating. Who watched Back to the Future, right? Didn't they have like all the science fiction movies had like... Remember Aliens and all the deep space movies? They had freeze-dried food. Just add water. And it would become like an amazing meal. We're going to see in about like 30 seconds if this actually comes true. This is the future. And that's what I love about this company. They actually... Every time I walk by their little booth that they have, there's some weird new contraption, weird new dish that they've made.

00:11:21 Kanae Daub: You ready?

00:11:22 John Daub: I'm ready. The question is, are you ready out there watching? So, 120.

00:11:28 Kanae Daub: Oh, wait. Hold on. Let me get the light. I'll get some better light in here.

00:11:33 John Daub: This is chicken katsu. I might get rid of this thing here. Make it nice and neat for Gamer Pro. They do... I've seen karaage. This is kind of like karaage, actually. This is a katsu. Oh, come to life. Come to life. We're going to find out where that chicken is in there. 120?

00:11:56 Kanae Daub: One... Two minutes.

00:12:00 John Daub: More? 120 cups. I don't know. Did you read the label?

00:12:01 Kanae Daub: I wasn't looking. I was doing this... Oh! Oh, I see the chicken!

00:12:05 John Daub: I see the chicken! No, wait. That's okay. You don't want to add too much water. You don't want to add too much water, Kanae. I think we added too much water.

00:12:14 Kanae Daub: You did too much?

00:12:15 John Daub: I don't know. Because it looks watery now. I think we just wanted to add enough to bring it out. I think we added too much.

00:12:22 Kanae Daub: Really?

00:12:22 John Daub: I don't know. We're going to find out. I've never done this before. But look at it transform. It's alive.

00:12:27 Kanae Daub: Oh, wow.

00:12:29 John Daub: Brendan writes in, whoa. Whoa, Kanae. You're separating it.

00:12:35 Kanae Daub: That's too much water. Yeah.

00:12:36 John Daub: We're going to have to take some water out. No, use a spoon because we don't want to lose the essence. Okay. Yeah. Okay. We got too excited.

00:12:42 Kanae Daub: Yeah, how come... Marty asks in, measure before pouring?

00:12:48 John Daub: Probably a good idea. Marty, that's why we have two in case we mess up. There's a backup. And we just got too excited. What can I say? Ryuku writes in, too much water. All right. As we remove the water and part of the egg... I can smell it.

00:13:10 Kanae Daub: Yeah, you're supposed to know these things. It's my fault. It's my first time to cook dry.

00:13:16 John Daub: Don't waste food. Yeah, you know what? No one's going to be licking that out of the sink, okay? Okay. Oh, that looks much better. There you go. That is incredible. So it came from what looked like a sponge, like a dirty sponge, and turned into this dish. Yeah. That's pretty amazing. It is appetizing. This is something I got to sneak into the daimyo packages. Oh, there's a fourth piece of chicken. Oh, wow. What? It's pretty cool. All right. Let's put this on rice now. Can we do that?

00:13:54 Kanae Daub: Yeah.

00:13:54 John Daub: All right. Let's try this. This is a donburi. It smells so good. I'm pretty excited about my freeze-dried meal here. Right. Taylor Mac writes in, incredible how the chicken popped. It is. It just kind of went from a... A sponge to a meal. I did not expect that. Thank you, Zoe. Whoa. So I guess I've seen the chefs. Is it done enough, you think? I guess it's... We're going to find out. ...chili. It says two minutes on there. No, 30 seconds. Oh, so it's done. Just 30 seconds for this. And then you throw that on top of the rice there.

00:14:42 Kanae Daub: Yeah. I think I added too much water.

00:14:47 John Daub: I was going to try to make this look presentable. I've seen the chefs. They just kind of dump it on there. Like, oh, it's done. I think that takes your time. I did not expect that to come... Ah, don't forget the eggs. That's right, Zach. Dump it on there. Can I just do it? It should go into the... That sauce should soak into the rice. Yeah, can I... I think you're supposed to just put it on the rice. Really? But it's watery. No, that's right. It's supposed to go on the rice. Yeah. An artist at work writes in, Ronald, I cannot disagree with you. It's cool. That looks really shockingly good. I did not expect that. Do you think it was real chicken?

00:15:43 Kanae Daub: Yeah, I'm pretty sure. But that's not a definitive yes.

00:15:48 John Daub: Yeah, it's real chicken. It says real chicken according to the package. Yeah. This is a livestream, so watch the playback. Some interesting questions here. So this is the meal right here. We're going to try this. Let's see if we can get the 500 likes community. Let's gather together if you're just joining us. Likes is what fuels us besides this food. That is really beautiful. It's 500 likes. We're going to devour this. Oh, look at that. This is chicken. This is chicken. Oh, wow. I'm turning into Trevor from Food Ranger. Oh, yeah. Yeah. Nice. It is really, really pretty, isn't it? I like that the sauce is soaked now. We saw it in the bowl. It looked kind of watery, but now it's soaked into the rice. It's going to be so much better. All right, let's take it. Let's put it into this camera here, Kanae. I set it up so we can take a picture. To remember this moment, because I figured that all of you are going to be... We're waiting for you to give us some likes here so we can continue this livestream. As you do, we're going to take a thumbnail for this video to celebrate, and in one minute, we're going to try this out here.

00:17:05 Kanae Daub: That's pretty good. All right. You want to hold the soup?

00:17:08 John Daub: I want to hold the chicken katsu.

00:17:11 Kanae Daub: You want to hold the chicken katsu? I'll put it this way. Yeah. Let me focus. Just hold it. Hold it up. I gotta take a good thumbnail. Gotta sell the video. Hold it up, but you're not faces in it, can I? You have to go like this. Yeah, that's better. Right here. Now hold it up to the bowl right there. Very good. Move back a little bit. Now hold the bowl right there. All right, good. Director, director. Focus on the food here. Here's the final meal. Put it over here. Yay. We do a video and then take a screenshot of it. I know how cheesy this is. Look, you gotta take a good thumbnail. You gotta take a good thumbnail. We didn't even get the 500 likes. Ah. Shubha writes in here, Tita Male, happy Easter to both of you. Kindly recommend some vegetarian soup noodles.

00:18:32 John Daub: They do. This is vegetarian. This is an edamame potage with a little bit of potato, we believe, in there. It says in here, real vegetables are in there. In here. But they put chicken extract in there. It's important to read the labels. Yeah, chicken sauce, chicken eggs. What about in this miso soup? Is this vegetarian?

00:18:56 Kanae Daub: Yeah, but they are using fish for dashi.

00:18:58 John Daub: Ah, they use the fish dashi, the fish soup stock. So it's not 100% vegan. Yeah. If you're vegan, you can try. I'll tell you what. I'm trying to get in contact with this company. I'm going to ask them if they can make some vegan stuff or if they have an idea. See, for Japanese cuisine, they always put a little bit of meat in there for flavoring. They'll put a little bit of meat for it. Is vegan-friendly? Yeah, vegan-friendly. Just rice. Show that to the screen. Rice and red bean. Yeah, this is freeze-dried amazake, which is... we'll try that tomorrow. Next week in the live stream, we're going to be doing an ebi udon, shrimp.

00:19:40 Kanae Daub: What? It's not good. It's not good. It expired last year.

00:19:42 John Daub: It's going to be fine. It's freeze-dried. How bad could it be if it's expired, right? I think the expiration date is debatable. All right, cool. Let's try this now. We've got to try this and see if it's something that we want to eat in the future. Could this be a meal? Could this be something that we like? Let me get a picture of this for Instagram. Where did I put it? There it is. I travel with a light. And when we have to do Instagram videos and photos and stuff, it's always good to have a light because it's just good to have it. Here we go. Oh, that looks beautiful. Good. It's hard to believe that this was freeze-dried. I'll put this on Instagram so you guys can take a closer look at it. Chopsticks.

00:20:50 Kanae Daub: Oh, you have it. You can try first. Itadakimasu. This time.

00:20:55 John Daub: Oh, you're going to let me try it? Oh, that's very kind. You're welcome. This smells like a meal that came from a restaurant. It really does. Oh. Check it out. I can't put the bowl underneath here. Look at that piece of chicken. This is insane. This is what? Chicken. I know. This looked like a sponge about three minutes ago, and now it looks like a piece of... Real chicken. It is chicken. But it's impressive how it came from where it was to where it is now. Freeze-dried food. But how good is it? Let's give this a try here. This is the moment of truth. As a man who eats a lot of oyakodon and katsudon and other food. Let's be good. Itadakimasu.

00:22:09 John Daub: It's good. All right, it's good. But check out the... Oh, my God. The meat grade in here. That looks like it was freshly cut, right? It's good, but it's not quite the same. It's soft. Hold on. Go ahead and eat it. Go ahead and eat it. I'm going to get... I'm thinking of my... This is Amano Foods. It's not watery because the water has gone. The soup has gone into the rice, which makes the rice even more flavorful. It's really good. But. But. It's interesting. It looks edible. Chris Hanson writes in here. You got that right. But it's not tofu. This was real chicken. Don't get it. Don't get it. Don't get us wrong. This is real chicken. It was just freeze dried. And if you're just joining us, look back and you'll see it look like a sponge. But the meat is not the same juiciness, I guess. I don't know. The door. I thought it's more soft, it's softer. But the meat is more juicy. I guess. I don't know. Duh. I thought it's more soft. It's softer. Softer than fresh chicken.

00:23:44 Kanae Daub: Yeah, but when I ate it, it's chicken.

00:23:49 John Daub: Everything tastes like chicken though, right? So it's different, but it tastes good. Or as we say in Thailand, same same but different. It's a saying. Now the question, Kanae, if you were on an interstellar or on that alien spaceship, I should pick a spaceship that had a happy ending. Would you eat this food? 2001: A Space Odyssey. No, that ship didn't have a happy ending. Any spaceship in any movie have a happy ending? Would you eat this on a spaceship and be happy? Would you say this is like you're in a deep sleep for one year. You come out and you're craving an oyakodon. Is this good enough?

00:24:32 Kanae Daub: It's good. It's good enough. It's good enough, yeah.

00:24:36 John Daub: If you went to a restaurant, how much would you pay for this? Space Camp had a happy ending. 500?

00:24:46 Kanae Daub: 500 yen.

00:24:47 John Daub: You would pay, no way. Really? So this, I think it cost about $3.20, this freeze dried. It does have an expiration date, which is about six months, about 350 for this. The rice, you have to pay for that. But you don't have to actually eat this with the rice. You have a choice to eat this as is, just in a bowl, right? Just put water and eat it. But, if you eat it on rice as a donburi, it's, I would, I think it's priced right, actually. I'd pay about $3 for this. I wouldn't pay more. Because you can get fresh, if the worst of the worst and no more restaurants are available, and I'm the last surviving person and I found Amano Foods, I would be extremely happy. Alright? But, because there's restaurants selling this on like every corner of Tokyo, yeah, it's not quite, I don't know. It's, I would pay, you can get a katsu don at Fuji... at what is the, what's the name of that restaurant? Fuji...

00:25:53 Kanae Daub: Fuji?

00:25:54 John Daub: Fuji Yoshi, ah, I forget the name of the restaurant. No, no, the restaurant, it's a chain? Like a McDonald's of Japanese food. You buy a ticket at the vending machine, and the name of that restaurant is, what's it called? Fuji... Fuji Soba?

00:26:10 Kanae Daub: Fuji Soba, yeah.

00:26:12 John Daub: I mean, I didn't get a last sleep last night. Fuji Soba. Yeah, you can get, um, this for about 500 yen with a soba soup on the side. Hmm. Yeah. Make her brain work. Hahaha, Isaac writes it. Fuji Soba, right, Daisuke, Daisuke Yokoe writes it in. I used to go to Fuji Soba all the time, how would I forget that? They have an amazing, um, 500 yen lunch of katsu don and, uh, soba set, and it's, it's hard to price that and then say that this is worth 350 yen. If it, I think maybe that's right, that's spot on. It's really interesting.

00:26:46 Kanae Daub: Yeah.

00:26:47 John Daub: It, it has a dream. It, it does. Yeah. It's a dream come true. But this edamame potage, wow, that's really good. I'm curious about this mabo nasu.

00:27:01 Kanae Daub: Really? Mm. Should we eat that now or do you want to wait?

00:27:06 John Daub: I don't know. I don't know. I don't know. This is a noodle. We didn't even get to 500 likes, so forget it, I'm not making any more. This one's noodles?

00:27:14 Kanae Daub: Yes. What? Oh, it is. This is a noodle soup with matsutake? What is that mushroom there? Um, uh, uh, uh, nameko.

00:27:26 John Daub: Nameko. Oh, yeah, a little nameko. Yeah. We didn't get to 500 likes, so we're going to be ending this, but I'll tell you, this is a pretty interesting concept. It's organic. They didn't put any chemical. Oh, so there's no chemicals. This is from Amano Foods, uh, for those that just saw. I think it was Kevin who asked. How are you doing, Kevin? You should make, you should make some food for Kuma's kitchen freeze dried. Chef's day off. Um, this one we're going to be eating next week, either somewhere in the middle of the week, like Tuesday, Wednesday, Thursday. This is a, um, shrimp tempura, um, grilled udon bowl. Nabe yaki? Nabe yaki, yeah. And it expired last month, but it's still good. We're going to, the bowl is in here. All you gotta do is add water. All you do is add water. I got this from Amano Foods as well. Um, they have a shop, uh, near Tokyo Station that I've, I've gone to before. Um, I got a point card and if I buy more, they give me a free one every 20 one I buy, 20 of them I buy or something.

00:28:33 Kanae Daub: Yeah.

00:28:33 John Daub: I will be putting Amano Foods in the daimyo package for next month. Hopefully the mail's still working. Yeah. We've still got enough rice here, so guess we could eat some more lunch. Actually the rice goes into our rice, into our bread maker down there. Yeah, that is Gamel Dansk on the floor. That's Gamel Dansk. Yeah, don't ask questions. Um, we put rice in the bread maker by Panasonic and we can make mochi bread, which is really good. So if you, you never have to waste any rice again. Yeah. Final thoughts, Kanae, what did you think?

00:29:04 Kanae Daub: I like this idea. I like this freeze dry idea. They have many, many, many kinds of variety. Okay. And if you work in a office, so it's good for lunch. Yeah. So many Japanese working mom bring lunch box, what they going out. But if you don't have a time, you just can bring this. Then put water from office, then you can eat. Yeah.

00:29:44 John Daub: It makes it pretty simple to make a meal. Mm. And the thing I like about these is it's so light. When you take the water out of something, it gets really, really light. It's amazing how much of the weight is actually water weight. But with this food, what they've done with it, they've made it like I could put in like a meal and it weighs. How much does this weigh? Hold on a second. Check this out. So we got a scale. I have the chicken here. Ready? 62 grams. You know how light that is? This is half of the weight of an iPhone. All right? That's half the weight of an iPhone. And the edamame, 20 grams. That's ridiculous. So together, these two weigh less than an iPhone. This is like 13 grams. And pasta. The pasta, 44 grams. This is still like less. That's how much an iPhone weighs. 20 grams. That's ridiculous. 23 grams. Amazake, 34 grams. So altogether, it's about 250 grams right there. And then this has the bowl in it, but we take the water out. It's 110 grams. You take away the bowl and this, the food in itself is like, it's probably about 80 grams, which is ridiculous. This is a meal inside here. We're going to eat this next week. This is very good for camping. Yeah. It does break apart, but it doesn't matter because the water makes it look like this, which is incredible and very edible. If you're craving Japanese food, this is something that you can take home with you and it'll last six months. Yeah. Very good. Thanks so much, everybody, for watching. I saw we got to 500 likes, but it's time. It's about the time if you just, you got to catch us when we call them likes. Is there anything else that we can do? Maybe we try here? Because I know that we might, maybe we'll try one more. I hate to disappoint, hate to disappoint our audience. Which one should we try? I'm going to let the internet decide. Pasta looks good too.

00:32:19 Kanae Daub: Pasta? Salmon.

00:32:20 John Daub: Salmon. Oh, that's salmon. All right. I'm going to let the internet decide. If we can get to, all right. All right. Look, if I do this, I need you guys to come through. We can go way better than 600 likes. All right. All right. I was so going to end this because I just did a 90-minute Patreon live stream. All right. I was so going to end this. I'm doing this for you. You guys step up here. John stepped up. John Wakamatsu, stay safe. Thank you so much. Stay indoors. Stay safe, everybody. All right. I'm going to let you decide. We have here the negi soup. Actually, the mabo nasu. I'm taking it out of the equation here because that's a whole ... No, we already ate this one. It's a soup as usual. I tried like this before. We need three choices. So the miso soup, this is a negi miso soup. This here is salmon and cream pasta. And this here is niumen, which is a noodle soup. What do you think here? Everyone's like pasta, red bean, pasta, pasta, salmon, pasta, noodles, noodles. Somebody wrote noodles. Anything else? What's the middle package? That's salmon and pasta with ... Is that edamame here?

00:33:39 Kanae Daub: Yes. Edamame, salmon, cream pasta. Mitsuboshi Kitchen. Yeah. Pasta, please. Salmon. Stay safe, everyone.

00:33:49 John Daub: Somebody said miso soup. We got one for the miso soup. The race is on. It's between the noodles and the salmon now. Noodles, salmon, noodles, cream pasta, edamame, the beetles. All right. It seems like the pasta wins here. I don't know. Pasta? I don't know. Everyone's writing in pasta. No, somebody wrote miso. All right. We're going to try this one here because we got ... Somebody just took their like away. I saw that. It went from 667 to 666. That's awful. Somebody started liking right now. Come on. Okay. We'll get back to 668. I'm telling you, somebody disliked it because we picked the pasta. Yeah. All right. So we're going to try this. I guess so. All right. Extended bonus time. Extended bonus time for the people. I appreciate it.

00:34:40 Kanae Daub: They put many vegetables. Oh, so tell us what vegetables are in here. Macaroni, milk, nama cream, edamame, salmon, cabbage, onion, onion celery, and lemon.

00:35:02 John Daub: There's lemon in there? Interesting. This is all freeze dried into this. Let's open her up. Let's see what we got here. That's what these freeze drieds look like. It all looks like tofu. Yeah, but you can see in there. There's the pasta. Do you see that? All right. Samuel writes in here, 100 milliliters of water this time, can I? Samuel's very strict in here. We should use the measuring cup.

00:35:35 Kanae Daub: Okay. We got that here. Okay. This is plastic. That's for the bread maker. It should be okay. Just put 100 milliliters in there. Do it quickly before it melts. I don't think it'll melt. 100, no? Hyaku? What did you write? 100. NASA food. This would be called JAXA food then because JAXA is Japan's space organization's name. Whoa, it's coming apart. Chicago Africans got that right. Let's get the 750. Okay, don't touch it. No, either. I've never done this before. Okay, mix it well. Whoa, that went from like a sponge. Oh, there's the bag. There's the vegetables in the middle. Any beans in there? I can sing my favorite Yankee Bean. Yankee beans, Yankee beans, I love Yankee beans. Seinfeld joke. Do we wait? 60. 60 seconds. Does it look like this? Looks like children's food or something you eat. It's baby food. It looks like baby food, yeah. Yankee beans, Yankee beans. I love my Yankee beans. Good. All right, Zoe's back. Thank you, Zoe and Jeff Ang writes in. Interesting. It's soup. Soup. Soup. Yeah. Shall we? Is it ready? Is it soup? You still hungry?

00:38:13 Kanae Daub: Yeah, we didn't eat much.

00:38:16 John Daub: That's true. Eat beans, I like this song, Yankee beans. Okay. Oh, is that half-eaten condiment? You only eat half. Isn't that just wicked? It's the rice, though. There's some onions in it. This is the oyakodon. When the sauce gets in there with the rice, that's that part that I really love with donburi, when the soup really meshes with the rice there. All right, let's give this pasta a try. Let's see if we can get to 750 likes. By liking, that means you're worth it. You'll probably see more Only in Japan Go episodes in your playlist too. You'll get the notifications better. Should I get the spoon here? This is a commercial for Amano Foods. No, they didn't actually. It looks like this could be. Different. Enjoy your lunch with Amano Foods. Does this look like an experiment? This one looks a little bit like, I don't know. Okay, let's just give it a try. Stop playing with your food. And Japan, you know what? Japanese cuisine is very much like playing with food, really. Any kid whose mother got angry at them and said, don't play with your food, kid, like in the movie Christmas Story. Do you remember what he makes with his potatoes? He should have came to Japan. They love to play with their food. Some of the designs and stuff that they come up with, the concepts, incredible. Food is all about fun in Japan. So mothers, when you yell at your kids, just don't play with your food. Just realize that they might be coming to Japan to become food scientists or something because that's a well-paying job. All right, go ahead. You go first. Itadakimasu. Okay, do it. It's going to be hard. Oh, so they use hard pasta in there. I guess it would be freeze-dried pasta would be hard naturally, but interesting. Put this here, maybe. Interesting angle of the kitchen. We have very little space in Japanese kitchens. You know what I mean? You don't eat it all. It's like six bites. Wow, snack. All right. I think you have to give it a little bit more time than usual in order to, what's the word? To rehydrate itself, to moisten itself. But other than that, it's pretty creamy and salty, and anything salty is pretty good. That's like macaroni and cheese. That's like mac and cheese. That's really good. I think it tastes the same. I'm telling you right now, you'd be carrying mac and cheese in your pocket. You could carry mac and cheese and go, oh, look, I got my mac and cheese. Just add water and boom, you have a meal in a cup. America would go crazy. I'm crazy for this. Why don't they do that? Why don't they have mac and cheese in a cup? Freeze-dried mac and cheese. I don't know why they don't do that. They make you, I guess you could do that, but it's so much better if it's all just put it in a bowl and it's all just put water and mix it, right? I don't know. They totally should do that. You have to tell. Tell the Amano Foods? Yeah. Okay. I've got a lot of ideas. What can't you freeze dry? You know what I mean? What can't be freeze dried? That's the question. Like you can freeze dry just about anything. You could freeze dry objects. You can, and then eat it. You freeze dry this spoon. I don't know. It's pretty interesting what you can freeze dry, but I'm pretty curious about the process. So it looks like something that I'll be making an episode of. I really, I really do appreciate it, guys. Thank you so much. We have other strumento from Singapore. Just curious. How do you use? Jaro coconut oil for cooking or straight consumption.

00:44:05 Kanae Daub: Do we have coconut oil?

00:44:09 John Daub: Yeah. What do you use?

00:44:11 Kanae Daub: I'm using for body. Oh, that's for her body. And hair. And for her hair.

00:44:15 John Daub: What's it doing in the kitchen? Actually, we have another coconut oil. We have another coconut oil we use for Thai curry. She likes to cook Thai curry. Thanks for the question. This one is for Thai curry. This one's for the Thai curry. This is the... This one has a J.A. Standard Japan agricultural organic virgin coconut oil. We use that for cooking. That's what you give me. We have. And it's also a massage oil. It smells like coconut oil. Massage your face. TMI there. Yeah. I hope you enjoyed that. That's our lunch. This is pretty interesting. We're going to try to... Backstage is a great soundtrack. I'm not sure I missed that one. But we're going to try. To eat some of this next week as well. So we're going to. The freeze dried foods will continue. We have. Dun dun dun. Mabo nasu. Which is. Eggplant. With minced meat. In a savory. Spicy sauce. With some vegetables in there. And. Dun dun dun. The main course will be. Shrimp tempura. Udon. Yaki. Nabe yaki. That's going to be really good. This is shrimp tempura. In a bowl. So. That's our main course for the next. Live stream. For this. Next week sometime. So that was a lot of fun. And. Very little mess. All you got to do is throw it away. That's good. Now. Thank you everybody. If you have any questions. Leave a comment below in the playback. Do appreciate this. Definitely subscribe. So you get the notification. Join us live. So it's a little bit more fun. I can interact with you. And keep us honest by putting the pepper in the soup. I love that comment. And we'll see you again tomorrow in another live stream. Enjoy the last 20 seconds. Looking at this bowl of. What can I show them? Of half eaten. It's a mess. Yaki wants a mess. And what it used to be. Look at what it used to be. Yeah. That was pretty good too. That's pretty good too. Yeah. We got a pizza episode coming as well. Pizza-la. Bye guys.