00:00:00 John Daub: Good evening. It is now midnight in Japan. I'm in Tokyo here and that means it's time for a midnight snack run in Tokyo. But when it comes to the food, I was thinking what should I eat tonight. I was going to go into the local 7-Eleven and get something, but I was investigating the contents of good old Frosty here. It's new. And I found something that was pretty cool. Check this out. I think this would be an amazing midnight snack run.

00:00:31 John Daub: I don't even have to run anywhere. It's partially freezing in this amazingly convenient fridge. What I have right in front of me is Kobe beef. And at least it says that on the label, right? And we're going to investigate this Hyogo Prefecture's Kuroge Wagyu (black-haired Japanese cattle). That's what it says on the label on the bottom there. And take a look at it and then try it. We're going to fry this up for midnight snack. How cool is that?

00:00:58 John Daub: Now the total cost of this is $11. Like between $10 and $11 depending on the exchange rate. And it is 75 grams, which is not a lot of beef. I thought this would be great for a snack. And it was like in this magical box. I don't know. It just kind of appeared. What is that? A Corona? Oh, we got to get that. Thanks. Good old Frosty. Yeah, it's midnight. So that means, yeah, we got to get something to eat. I've been looking forward to this. Hey, Bradshaw Studio. How you doing? Looking forward to this all day. Can I made a really good dinner tonight? I'm actually not that hungry, which means that this is the perfect amount of beef.

00:01:45 John Daub: Let me turn on the light here. Just keep it down. Okay, because she's sleeping in the other room. I'm not really that hungry. But I've been looking forward to this beef all day because, you know, Kobe beef is supposed to be this incredibly marbled beef. You see this red and pink. It's more like, like, fatty and juicy in between the marbling. The marbling is really pretty. But when I look at this here, I really don't see that marbling. I was kind of curious about this when I saw this in the supermarket.

00:02:20 John Daub: Let's open this up. Again, it's about $10, $11 for this 75 grams Kobe beef. This is Kuroge Wagyu. Now there's a ranking here. It's okay, let me get this light here. We want to see what we're eating. Right? Now you can see it does not have that intense marbling, right? Hey, Jeff, Jeff Ang beer with the Kobe beef. You got it. We're gonna have some Corona. Do you see this marbling? I think that this is not an A5 beef. I think this might not even be an A4. This is sort of between an A3 and an A4. I'm guessing. But I actually like that. I don't like when there's too much marbling. Sometimes I prefer the fat, the red part of it, because it gets too oily. So the advantage to this Kobe beef is that it's not going to be too oily. I've got the fry pan right here. We just got to keep it down. Okay.

00:03:27 John Daub: I haven't home cooked Kobe beef in a long time. So while this is heating up, let's crack open this beer here. Where'd this come from? I usually will get with chopsticks. Now, take a look at this. Okay. This is cooking chopsticks. These are normal chopsticks. Do you see the difference? Cooking chopsticks are much longer so you don't burn yourself. Okay, so you can use these. I like these. These work pretty good. But you have to have pretty good chopstick skills. I like to have seen Daniel LaRusso try to pluck that fly out with cooking chopsticks. All right. This is where you really have to have good skills. If you can use cooking chopsticks, you're like a local. Yeah.

00:05:12 John Daub: So Kanae said, oh, I don't want it too high heat. Kanae said I should put some oil in the pan. I don't put oil in the pan. So I'm just, I thought about butter. I'm just going to add a little bit of olive oil. Boop. Just like that. Swish it around. Get that all hot in there. Hot and bothered. How y'all doing today? You having a good day? It's a weekend morning in the United States today. We just went through Saturday. It's pretty cloudy in the morning. Got pretty good in the afternoon. Sunny in the evening. Nice sunset. But we are going to be hopefully getting out of this state of emergency in Tokyo next week, which is very exciting. I can go back location shooting. Beer with Kobe beef. That's right.

00:06:08 John Daub: You had that beer with Kobe beef. All right. I think the oil is ready. I think the oil is ready. Yvonne is here. Be bopping with the Pear Man. All right. Let's do this here. I'm going to put you down. Enjoy the view of Kobe beef cooking in a super hot pan here. I don't know if this is going to go well. This could go completely wrong. It gets too hot. Can it be too hot? All right. Ready? Oh, this is too hot. This is going to go so wrong. This is so wrong. Oh, what am I doing? I'm going to put that there. All right. Here's what it looks like. I just, you know, I'm really curious because this does not look like Kobe beef to me, right? Am I the only one here? Do you see the intense marbling?

00:06:45 John Daub: So the point is Kobe beef has many levels. There's A5, A4, A3. And within there, there are other criteria. There's also a ranking on marbling up to 12. So there's more than one. So this is probably A3 or A4 Kobe beef. So it's not the same, but we're going to see exactly how the taste is different. I think that's really interesting to figure that out. Okay, we're going to get to it. Hey, Matthias Batz is here. Matthias, nice to see you. Jeff Kennedy. Hey, John. I can't stay on today, but I'm always supporting you. Thank you, Jeff. Jaden Westhead's here. Hi, John. Hope you and Kanae are doing well. We're doing pretty good. Kanae's asleep. I think that's good enough. Look how fast that cooked. It might be a little bit too hot. That's what the oil is for. Oh, wow. This is Kobe beef. I think that's good enough.

00:08:02 John Daub: All right. Three, two, one. So what I'm going to do is add in some tare (soy-based grilling sauce). And I found this one. This tare we found in the supermarket today right next to the Kobe beef. I think it was Destiny. Literally, it was right next to the Kobe beef. This is organic. Well, Kanae said it had less chemicals in it. I'm going to shake her up. And you don't actually need tare, I don't think. But I'm going to put some on the side anyway, because that's the way I roll. Let's try this Kobe beef. By the way, we have five more slices. I'm going to try the Kobe beef also with some. Oh, wow. Look at the oil. Look at the oil in there. Put in some tare. Oh, yeah. It's not oily. It doesn't taste like the Wagyu that I'm used to. That's A5, you know. It doesn't have that robust taste.

00:09:20 John Daub: It's not that juicy explosion that you get from A5. It's more of a meaty taste. So this is not, and it doesn't even say on the package if it's A5 or A4. It just says Kobe beef. This is something that you have to be careful of, okay? The question is, is Kobe beef always expensive? The answer is no. Sometimes Kobe beef, if it's a lesser rank, will be cheaper than an A5 Wagyu from another area. Kobe beef is just one brand of Kuroge Wagyu in Japan. There are a lot of different brands. I would say, I know there's at least, there's three big ones, and there are dozens of really, really good ones, and then there are hundreds of Wagyu brands all around Japan.

00:10:26 John Daub: A lot of them are unknown, and there's new ones coming up all the time. Kobe beef is the most famous internationally. Within Japan, eh, it's okay. This one was $10 for all of this. I think that's pretty cheap if you think about it. It's Kobe beef. This is why you have to be very careful when you buy Kobe beef in a supermarket or in a restaurant. When you order it, make sure you get and you ask the chef for the credentials of the beef. It has to be accompanied with a certification, a 10-digit number that you can check on the Wagyu database in Japan that tracks back the meat that you're about to pay a lot of money for exactly to the cattle, when it was born, when it was slaughtered, and who was taking care of it.

00:11:17 John Daub: Sometimes some farmers will raise it, some farmers will buy that, and then finish it. That's really important information. So if you do order Kobe beef, ask the restaurant for that 10-digit Wagyu number. Everyone should have it. If you're buying it from your supplier, the Wagyu, the restaurant should have that number. If it's Akita beef, they have the nose print of the Wagyu. Some people might not like that information, but it's kind of true. All right. Let's get back to the meat. We got some more Wagyu to cook. This one I'm going to be eating with some salt. Look at it. It's a nice sound. You don't have to cook it that much. They're really small pieces of Kobe beef. Oh, it's popping. I got it on my camera. It's all oily now.

00:12:55 John Daub: This one I want to try with a little bit of salt, just a pinch of salt here. Some Ogasawara Pacific salt that I got a couple of years ago. Let's try this here. You can see it's not as oily. It is pretty oily, but it's not as oily as A5. It doesn't tell you what the rank is. I'm guessing it's between A3 and A4, but it's still Kobe beef, so it's going to be pretty good. It's good with salt. This might be A3. Which, is A3 Wagyu beef any good? The answer is yes. It tastes like a very tasty Wagyu beef. It's a tender, normal cut of Angus. It's a little bit juicier than an Angus. The marbling is not the same. But Kobe beef is Kobe beef. This is why it's so important to ask these questions.

00:14:09 John Daub: All right, let's get another piece in there. I probably don't even have to turn the gas on. It's cooking. We got three more pieces after this. Hey, guys, if you want to see me eat some more Wagyu, click the thumbs up button. We're live. Three, two, one. Four. Put it in that tare. Jaden Westhead's in the house. Keep on coming, John. These dreams mean a lot to people like me. I will continue to keep the dream alive, traveling to Japan. I hope one day to meet you and Kanae when I'm in Japan. We're not going anywhere, Jaden. We're going to be here. And the Wagyu will still be here, too. Not this one, but we'll save you a couple. Mmm.

00:15:46 John Daub: You know, you don't actually even... Hey, Irvan. Irvan's here. How about some basashi (raw horse meat) noodles? I'll have some next time. You know, I don't mind basashi, but it's not like one of these things that I would order. I mean, if someone ordered it, I would eat it. There's good basashi, and then there's okay basashi. Basashi is raw horse, and it's very famous down in Kumamoto Prefecture. But, yeah, they eat raw horse. It's not the same kind of ponies that little Jesse was growing up with, jumping over the obstacles and stuff. That's a different horse. You know what I mean? People are like, what? Basashi is... It's actually quite good, and it's smoked. But, yeah, my friends did that thing, right? Oh, you got to try this. And they didn't tell you what it is afterwards. And I'm like, eh, it's all right. But it's not like... I don't get excited over basashi.

00:16:47 John Daub: I had a friend. His nickname was Basashi. You can tell people didn't like him. You know, somebody said that they stopped making Corona. But we got a ton of it in Japan. It makes me wonder where they're getting this Corona from. All right, this piece is dedicated to Jaden. Here we go. Which one do you want, left or right? Let's go middle. Here we go. Yep, that's the A3, A4. It's hard to tell what it is exactly unless they... When I was doing the video on Hitachi beef, they were telling me exactly... Yeah, No Beer in Mexico writes in Alexandria. I couldn't catch that. That just went by real fast. They couldn't tell me unless they inspect the meat. You can see the meat really carefully. And when it's coming in the package like this, it's very hard.

00:18:00 John Daub: Wait, that oil didn't last very long. 5, 4, 3, 2, 1. That should be enough. Boom. Come on. Cowboy says. Here you go. A steaming hot piece of Wagyu. This is A4, A3 or A4 Kobe beef up close for you guys. I think when it's red like this, you can eat it with some salt or tare. There's a little bit of tare in here. Keep it down. Thanks, Tony. Tony reminded me that Kanae is still asleep in the other room. I always say itadakimasu (I humbly receive) before you eat. I'm telling you that because I forgot. I was so worried about starting the live stream. I forgot the proper etiquette and manners.

00:19:17 John Daub: The reason you say itadakimasu. It's a way to say thanks for the sacrifice. It's a way to show appreciation for the food you're about to eat all the way from the farm to the table to say thanks to the farmer. The thanks to the host. It's just something that thanks to God. So we like to say itadakimasu. You only have to say it once. You don't have to say it three times before you eat every single piece like I do sometimes because I forget. Itadakimasu. All right. You know what? Because it's A3, I think this tare is really good. This tare cost me about $5. Here it is again right now if you want to take a look at it. It's from Yamanashi, which is near Mount Fuji. So that means it's got to be good.

00:20:24 John Daub: Fire it up here. We got two more pieces. Shane's in the house. Why can't I smell it? I don't know, Shane. That's a good question. Kanae and I have been eating miso with less salt in it. I put the salt on afterwards. Look how fast I cooked. No, you cannot use A1 steak sauce four times and make it an A4 steak. It doesn't work like that. It's crazy. All right. Hold on. A1 is a steak that has nothing to do with the ranking systems. There's also A1, A, there's also B1 and C1. This could be a B5 steak. It's really hard to say what kind of steak it is, but there's also classifications for A, B and C. C is not very good beef. A would be the top beef.

00:22:20 John Daub: Here, let me show you what it looks like here. It's kind of dripping. It's into the sink. It's okay. I actually prefer A4 to A5 because I don't like it too fatty. This is really good. This is the greatest midnight snack ever. No offense to 7-Eleven Japan. Most of the midnight snacks have been something from 7-Eleven Japan. Look, if I'm going to be self-isolating and stuck at home, I'm going to make sure I got something really good, okay? Convenient store food typically is not healthy for you. Not that eating beef at midnight is going to be healthy for you, but let's be honest. All right. Last one. This pan looks like a disaster. Kanae's going to be angry. I'm going to have to wash this up. Guys, we got to wash this up. Who's going to be washing? Who's going to stay here and wash with me?

00:23:32 John Daub: All right. Let's get this last one here. Boom. Livestream from Japan. Hit the thumbs up button, guys. Don't click thumbs up for me. Click thumbs up for this piece of Wagyu. Do you love Wagyu? Do you think Kobe beef is really delicious? And would you like one? All right. Let's do it. Like, like, like. Let's see by the time that this gets done if we can get to 500 likes. Just click like. Three, two, one. Oh. A lot of pink in there. I mean, not a lot of fat, right? Sizzle, sizzle. It's so fast. Right in the middle of that tare. Oh, it's steaming hot piece of Kobe beef. Lovely tare here. You definitely can't forget to have it with the best dipping sauce. It is a must. Kobe beef looks awesome. From Australia. Thanks. This was $10, guys. Kobe beef was $10. This is the last piece. It melts. This one doesn't melt in your mouth as much. But you really can savor this. Oh, this is wonderful. Mmm. That was so good.

00:25:47 John Daub: For those that are asking about it, I am a cannibal. A cannibal would be eating his own kind, okay? I'm not going to be eating Kanae tonight. Toot, toot, toot, toot. No, I'm not going to do it. This is the sauce from Yamanashi that I got. It's yakiniku no tare (grilled meat sauce). I wanted to get something that was like homemade. I guess you can make your own, actually. The ingredients on the back just looks like oil, salt, mirin, goma (sesame), sesame oil, garlic, some rice vinegar. It's pretty basic. And it's good till December. That's even better. So I can keep it in the fridge for a while. Refrigerate after opening. This was good. I did like this. It wasn't overpowering, you know? The thing with steak sauces is you don't want it to be overpowering the meat too much.

00:26:51 John Daub: The thing with red beef, the American like Angus, the very red meaty meat is that it gets tough, right? So. Excuse me. That's the corona talking. You want to have that sauce to kind of moisten it a little bit and add a little bit of a dimension to it. You don't need to do that with Wagyu. With A5 Wagyu, there's a natural oil in it that's actually – they say – I'm talking about they. I mean I'm talking about the industry. They say it's healthy. They say that oil from the Wagyu is actually good for you. That's from the industry though, okay? I guess it's better maybe. Then other fats I suppose. I don't know. But I'll tell you this. You don't need to cook it too much but you should cook it through. That means you can eat red beef like medium rare and that's okay because it gets very tough eating red meat when you cook it too much, right? It becomes like a catcher's mitt.

00:28:00 John Daub: If you cook Wagyu to medium well, it will still melt in your mouth. That's because there is so much marbling between all of that red akami (lean meat) that red portion. That whether you eat it rare or you eat it medium well or even well, you're going to have an amazing cut of beef. A lot of people don't realize that, okay? So I'm telling you. Jeffrey Suri Jamie is here. Hey, John. Met you at Zojoji Temple episode. Finally worked out how to do a super chat. Thank you. Best wishes to you and Kanae and hope to return to Japan. Bump into you again soon. Definitely come back. I know that Australia I believe is going to be one of the countries that's allowed to come back into Japan early.

00:28:51 John Daub: I wish I can go out and I haven't given out one of those You Found Me cards since February. It's crazy. So that's what I have to say about Wagyu beef. Don't undercook it because you're used to cooking American beef. Do what the chef does, okay? I've never had a chef overcook Wagyu or undercook it, meaning rare or – it's always been like medium to medium well that I've received. And when you go out to teppanyaki (iron griddle grilling) and you go to like Benihana's for example or restaurants like this where they cook it on a stove, the Japanese chefs, they cut it into small pieces. And then they cook every side of it like this. This is very expensive Wagyu meat. And the reasoning is that you don't really want to have it – you want to cook the fats through so it gets juicy. If you're eating the fats and it's not juicy in the middle, it doesn't have the same consistency. It's not the same as red meat that you buy at the supermarket in the United States like American USDA Choice or whatever. This is Wagyu. You got to learn how to cook it right. All right? That doesn't mean I know how to cook it right. But I've cooked a lot of Wagyu in my day.

00:30:08 John Daub: This Corona was really good but I think I'm going to drink the rest of this wine. Guys, by the way, somebody asked about miso. Kanae gets this miso. Oh, look. She made onigiri (rice balls) for tomorrow. Oh, that's nice. Look at that. We have onigiri for tomorrow. That looks good. Wait. Do I get the white one or the red one? Oh, that's good. We made our own hummus too. Check this out. It's not very good actually. It's kind of too lumpy. Ruined the processor. Oh, where was I going to show you the miso? So this is the kind of miso that Kanae gets. It's Kodawatte and it doesn't have a lot of salt in it. That's what she likes. So we can eat it and stay a little bit healthy. Miso sometimes has some salt in it. But if you look inside here, what I like about it is – hey, Frosty. Such a crybaby Frosty is. He's always telling me to close the door.

00:31:11 John Daub: We named our refrigerator Frosty more like Kanae did. Check it out. So inside of – that's not Kanae's hummus. That's mine. I'm the one who made the hummus. This is the miso and we like it a little bit chunky in here. And it's not very salty. And this one is pretty good. So this is a good brand. I think it's a little bit pricier but it's from organic beans. And it's 100% natural salt. So it's good for you. That's most important. So I think if you just pay a little bit more for better miso, then you have a healthier thing. But we eat miso soup quite a bit with dinner. Kanae always makes a soup with dinner. Tonight – oh, I hope she doesn't watch this. I'm kind of making a mess. If she does, this is the proof that she needs to yell at me. She doesn't really yell at me. Oh, this is good natto (fermented soybeans) too.

00:32:10 John Daub: So we've been getting natto too with dinner because they say it's good for you and it'll help protect you. This is all made in Japan. We like the bigger beans so it has large, big beans. And the fish is there for the dashi (broth base). But we bought this one today. I believe this is from Iwate Prefecture. And this is a more expensive natto. But this is really good. We had this for dinner. And there's the yogurt. There's that Canadian maple syrup. Jason, that's the Canadian maple syrup. Danny. And Danny makes maple syrup too. Danny makes some good maple syrup. So I'm going to pour a glass of wine and I'm going to take some of your questions. Yeah, that's from Costco. I better clean up after myself too. Or else she's going to be really angry. I bought those pans at Ikea. We say Ikea in Japanese.

00:33:30 John Daub: So this was the case for the Kobe beef for those that are joining us a little bit later. This was actually Kobe beef. And I saw this at the supermarket today and I thought I would try it. But this is Kobe beef momo (thigh) yakiniku (grilled meat) beef. And it was about $10. I don't know. It comes out to 1,480 yen. About $14 for 100 grams. Which is kind of pricey but it's not that cheap for Kobe beef. And the reason why I'm doing this is because I'm hungry. And the other reason is because I wanted to show you that not all Kobe beef is the same. What you get might be different than what you think it is. Hey Danny, our maple syrup is better. Danny's maple syrup is pretty darn good. I have to admit, it's really good. Yeah, Danny once sent me a video of him making maple syrup. And then two weeks later, maple syrup showed up at our door in Japan. It's crazy. It's really good. We ate just a little bit of the maple syrup, Danny. Just a little bit. We're trying to save it. Because it's like gold.

00:35:09 John Daub: Let me see if I can get another snack for you. Look at that. There's like Wagyu juice on the bottom. I found this. I'm not going to eat all of these. I'm just going to try a little bit, okay? These are, I don't know. They have a lot of flavor. They're like pretzels, but these have edamame infused in them. That'd be really good. Lisa O's in the house. My sister was working in the dining hall at campus. Saw some grade D, but edible meat. Lisa, your sister saw grade D? Take a picture. I'd never seen grade D. ABCD. That's, I don't think Japan even allows D grade. But that's so interesting. Wow. D grade. Oliver Stone's here. Look good. I can't wait to try some Kobe beef when it's all safe. Try Hida beef. Yes. That's a really good one from Gifu. Hida beef. I actually ate Hida beef in the Seki knife episode that I did about three years ago.

00:36:30 John Daub: I got a massive chunk of Hida beef, A5 quality Hida beef, amazing marbling. And I just cut that with a brand new knife that I bought. And then the internet blew up and they got angry at me because I didn't cut it on a cutting board. I cut it on a ceramic surface. And they were so angry. They said, how dare you treat the knife like that? Edamame flavored snacks in here. It's like infused. Do you see that? We're going to open this up and just try some. That's from Glico. That's the Glico man. I love the Glico man. Afonso Cruz. Thank you. Afonso's here. And Nir Somer. Don't waste the pan. Make a pan sauce, please. It's too late. Oh, they perforated it here. Do you see that? Japan does that. They pre-perforated it for people like me. And then I just destroyed it. Oh, how am I supposed to close it? I got to eat it all now? Whoa. This looks like hamster food, like pellets for humans. Doesn't it look like hamster food? It's like a hamster pellet. It's healthy.

00:38:23 John Daub: Oh, wow. Wow. The thing is with Japanese. Um, I don't know. We're talking about snacks. All right. Japan is really good at flavor. They're the king of chemicals. Japan's got on both sides, super, super fresh. Japan is the best fresh vegetables, tempura, mushrooms, a salad. Everything's fresh. Okay. That's this side. Keep your mind thinking here on this side of the spectrum. Chemicals, additives, the worst of the worst offenders on every level. And this tastes so good. That's 7-Eleven. That's convenience store food. It's all over here. Do you see this? It's glittering even brighter than over here. It's nice over here, but this one is so delicious. It's infectious. That's what this is. Has anybody ever taken, it's not wasabi, it's edamame. Has anyone ever tried that? Like to put food in the side of your cheek, like for an hour? Does it work? I could never do it for more than like 10 minutes. I just start eating it a little bit by a little bit.

00:40:00 John Daub: I try, you know, as a kid I would try to do it like, look, my hamster can do that. He can take his dinner for him or his breakfast and eat it at lunch. I was really impressed with the hamster's ability to do that, but they have a special pouch. But if humans try to do it, it's kind of gross. Talian Bombshell writes in, nasty. I can, do you think I can keep it there till morning? No. Kevin writes in, Jesus, no. No. That's good. This is a pretty good midnight snack. I've been drinking these wines from Kirkland. It's the land of Kirk. Captain Kirk maybe? I don't know. It's called Kirkland and there's a place called Russian River Valley in Sonoma. Sonoma. So I thought that this looks pretty good. I'm not going to actually go to sleep. I got to edit a video. I'm editing a video on my time in Hokkaido a couple of months ago. I got a couple of videos that are coming out.

00:41:52 John Daub: So we're going to chase that Wagyu beef with some California red. So Pinot Noir. Look cool. I have a buddy of mine who's an importer of wine to Japan. He can do this like this and he looks really cool when he does it, but I can never do it and look natural. He goes like this and then he drinks it and then he analyzes it and it looks really cool. And I can never try to do that. So I just, I do this. You just stick your nose in there like this. Oh, it smells like California. And then you California. You know OC? California. They call it swilling. Swill. You go like Hannibal Lecter. Like this. And he gets air into the wine. And then he's like, oh, I'm going to drink this. It gives you like a nose to it or something. You learn something new every day, huh? That's why you do this. That's what you subscribe for.

00:43:30 John Daub: Like I'm back in California. I've never actually been to California. I think pros spit it out, don't they? What a waste. I think the pros, they go and then they just because they don't want to get drunk or something. This one has a very fruity bouquet. I taste hints of blackcurrant and edamame. I got a hint of edamame. You can get drunk just tasting and not swallowing. Seriously? Wow. Really? Um, we have been hoarding. These are chickpeas to make hummus. And we've been I ordered it was just cheaper to order five kilograms. And we can make our own. What is it? Tahini or the other thing that's in hummus. So we've tried to make our own. Tahini. I forget what it's called. It's pretty good. What else? What else can I show you before I go to bed? I'm not that tired.

00:44:49 John Daub: Um, one of our viewers sent me this really good whiskey. I haven't tried this blended scotch. I want to say thank you for that. Kevin Riley sent it to me. Um, and these coffees too. Thanks for that. I got some K cups. And we have these instant curries. This is Bon curry with chicken. And I got some cheese. And I'll eat that if I need. I got this stuff just in case we can't go out if it gets really bad. We stocked up on some things that don't go bad till like 2023. So you go. I hope this is fun for you. Anything else? Any questions that you have because I'm here for you. Sheep Dip. So what's it a sheep dip. I got I hold on. I did get something. It's way up there. I can't get up there. Hold on. I gotta get a chair. I want to show you something I got in Iceland.

00:46:05 John Daub: It's from me, but I know our secret spot here. It's not that secret. It's hard to keep. I hid this from Kanae. Young malt is handcrafted and produced from Icelandic barley in Gullfoss, Iceland [?]. And I got this. I got whiskey from Iceland. That also was made from like dung. I think I hid it from myself. So I can't find it. I better hide this from Kanae. She's not going to drink it. Hold on. Oh, magnets. I got a Frosty. I found that. There's one more thing I want to show you. So I've been eating oatmeal every morning, almost every morning. Hold on a second. Wait a second. And I can't go to Costco because it's dangerous. A lot of people are telling me not to go there because of clusters. And you can get sick if you go to Costco because people are not social distancing. But the carts are so big. I figure like just, you know, I'm not going to go to Costco. Just keep everybody cart's length away and you should be fine at Costco. Right.

00:49:22 John Daub: So I want to go to Costco to get more oatmeal, but I couldn't. So I ordered this off of Amazon and this is Japanese oatmeal. This is Oatsmiru [?]. And the thing is, it's like crumbs. Look at it. Look at it. It's not. You can't even see the oatmeal, right? It's all like smashed up. And I didn't know what was up with this. And the consistency of oatmeal is different when you have it all mushed up like this. It cooks faster. And it's like more like a mush instead of oatmeal. But Kanae likes this better than the Quaker Oats. I don't know. I thought so. It was weird. This is how Japanese like their oatmeal. It's weird. And people in France, they like this thing called Pastis 51 and you can't get 51 outside of France, they said. But you know what this is in here? This is from Romania. This is homemade țuică (plum brandy). And this is like gasoline.

00:51:02 John Daub: And when I left Romania, I got a little bit of this. The last time they gave me all of this in a two liter bottle and like a two liter Coke bottle and they just put booze in there and then I brought it back in my suitcase and then I put it in this jar it's pretty awesome stuff you know anyone ever heard of țuică like a tea with a little mustache on the bottom țuică it's dangerous I shouldn't even have this near the gas stove my friends I went to Romania for the first time in 1997 only Americans could go there on visa on arrival I came by train and I was backpacking nobody was going to Romania in 1997 it wasn't really a tourist attraction it should have been so I got on a train at Budapest and it was going towards Cluj-Napoca which is the capital of Transylvania and I got to the border and then everybody got off the train except for me and then the train went so slow across the border and it arrived in Romania and then these dudes came up came in with like AK-47s and it was kind of intimidating because I had never seen that before I gave him my passport he looked at like he'd never seen an American passport like he'd ever seen any passport before.

00:52:56 John Daub: I was using one on the train so I figured they didn't have a lot of tourists going to Romania in 1997 I don't know because usually you know I don't know it's like only Americans could go in there and Americans are sticking in France and Germany like West nobody's going east at that time but I went and he it took him about 20 minutes and then he stamped it and gave it back to me and then we rolled onto the next station and then it was so crowded everybody got on the train so we left all the Hungarians and then we gathered all the Romanians right in Romania and I got the Cluj-Napoca and it was like midnight that was pretty late and uh I was very quickly made friends there they're like American and the first few days I think I had 11 wedding marriage proposals from fathers to marry their daughter to become American citizens and of course I turned them all down but I probably should have stayed a little longer it's interesting oh good God this is some rancid stuff it's made from like a apricot okay and uh I'm not gonna take a lot.

00:54:02 John Daub: Of credit for that but with all thanks to God My friend's father he's he has that one would he calls the thousand-yard stare alright he's my my friend's father in Romania he was fighting against Ceaușescu in the revolution and he went to Bucharest to protest and I guess he just had the thousand yards stare I never seen the man smile I love the guy yeah I can I even took Kanae to go visit my friends in Cluj-Napoca and Romania about four or five years ago and she met but he I mean he just didn't know how to speak English he's got that thousand yard stare like he looks he's looking at you but he's looking past you crazy one day when i was um i was staying at staying at their house in romania it was like a homestay and uh i woke up in the morning because you know not a lot of stuff to do back then didn't have the internet didn't have smartphones can you imagine no game systems either so i got up in the morning and so he he brings out a bottle and he pours me a shot of this all right this is his booze and he said something i couldn't understand it and he said țuică and that's how i i started drinking this in the morning and then um his son Radu who's a friend of mine he told me look this gives a sparkle to your day and it keeps you healthy it's like medicine all right like medicine you need your țuică.

00:55:38 John Daub: So um i forget how you say cheers in romania but they've everyone speaks english so um i'll just drink a little bit noroc (cheers). It's hello in romania there's like hair standing on my back i think i can understand why dracula went out and drank blood it's so strong all right i'm gonna put this down right here until until we get to like 600 likes come on can i can i hold you ransom for this would you guys like that hround heart i don't know this 600 like i don't know all right guess we're not going to get any likes i guess bet you could power a car with this i bet you can power like a airplane with this seriously it's aged it's aged like five years and however long they had it in romania he gave it to me in a in a coke bottle pet bottle you know what i think this is this this you could spray this and use it as a disinfectant around the house i should keep it in the back of my house um this is a gift give it to me later you gotta this I I love Romania I cannot wait to go back there and next time I go I want to take a night to oh oh afterburn it's starting to come back up ooh stay down.

00:58:54 John Daub: It's there's a civil war going on Romania vs Mexico and California is in the middle Oh who will win Mexico or or Romania right now they're fighting I'll tell you who lost me there's some Kobe beef going like WTF John like come on man give us some peace okay I gotta finish this they say that this keeps you really healthy in Romania they say that in Romania you smell that can I is gonna smell that when I go to go to sleep I'm gonna have to go for a walk or something at midnight I'm afraid if I if I troll you go on the streets of Tokyo at midnight and I'm just gonna start howling outside I just think I should if I go out you know I'm supposed to self I sleep if I go out I probably start howling and full moon the full moon I don't know I've been outside that much really I haven't seen a full moon in two or three months going out we ever tell me to go out I saw my life flash before my eyes I'm not a werewolf but this away put this away and don't ever bring it out look I'm in self-isolation whatever you do whatever you do do not ever use people write in all right get this week out don't write that ever no țuică all right put it away next to the Gammel Dansk another very retro horrible delicious drink from Denmark this is hardcore I did not think I would get țuică out Tony is laughing Tony I don't think it's a laughing matter man I might go blind at night wait if you drink moonshine do you go blind right away or does it is this blindness build I'm gonna wake up blind a Gem Defense or is here let's go out let's go get our booze and drink with John this is gonna be a drinking session I just wanted some Kobe beef for our.

01:02:56 John Daub: Fresh D writes in, is this what a winner looks like? No. No, that's... Fresh D, I apologize. Italian bombshell. Send it to Poe. You know what? Actually, that could be considered a disinfectant. And this is one that you can take in because it's made from apricots. It's organic. Catherine says to fight it out. Catherine from Canada, thank you. Danny says our maple syrup is better. I don't know, Danny. Is it? How deep are we going on this midnight snack run, Danny? How deep indeed. Don't do it, John. Do not do it. You're just about to turn it off. And you decided to do maple shot. Don't do it. It's midnight. This is not good. This is not good. But Danny, this is for you, Danny. It's not a lot, actually. That's doable. Don't do it. Mr. Das wants me to do it. It neutralizes. The țuică. I can still taste it. Irvonne says do it. How come the people doing it are paying me to do it and the people who don't do it are not? All right. This is for Canada. Eh? But it's USDA organic, too. Is it Canadian organic? I guess it is. If it has a maple leaf on it. This is for our Canadian viewers. Look, if you're going to end the night, end it. Maple syrup. It's basically breakfast. Really, really good. How come people don't do this more? Like, just take shots of syrup.

01:06:02 John Daub: Mandy, my 16 year old, just asked me, is Kanae out of town or something? No, she's in. She's asleep in the other room. I left. I came here to eat because I'm still editing video. This is one of the nights where I'm doing a late editing run. I'm editing video. Do you guys want to see it? No, I'm not going to show it to you yet. Where I did a snow in the in Noboribetsu. I was naked. Except for a thong outside in minus 12 degree weather running around throwing water on people. I'm editing that video. It's actually done. But the animator said that the opening is going to be finished next week. I'm so excited because I get to release this. Finally, an edited video going to be released. I'm just putting the finishing touches on. Some music. I'll do the narration tomorrow and boom, it's done. But I have to make an announcement for the new channel. And I haven't done that yet. That was so good. Oh, wow. That is so good. Look, if there's ever a happy ending, that is a happy ending. I'm actually glad that Danny wrote in Canadian maple syrup is better. I don't know who he was fighting with, but I have to say that it was really good. That's going to keep me going for a while. Seriously, that was really, really good.

01:07:24 John Daub: I wonder if you can just maple syrup with vodka or something might be something. I hope Mandy is doing well, though. I hope you guys are doing well. Did you get the Blu-ray yet? Did that arrive? I wonder. I sent that a long time ago. U.S. Mail is taking a long time. Wicked. I'm not doing a soy sauce shot. That's very bad. That's so salty. That's insane. You should be penalized for just suggesting that. Kujira (whale) bacon next time. Actually, that sounds really good. Kujira is whale, right? Whale bacon. I don't I don't know how you get your hands on that. No to the soy sauce shot. Right. It's in Vegard from Iceland, right? Okay, John, thanks for the quality snacks and drinks. Gotta go. Matane (see you later). Yeah, good night. I gotta go, too. I should get back to work. This is getting a little bit out of hand.

01:08:28 John Daub: Tamani shot. Hummus shot. Oh, Norway. Sorry. Yeah, I remember now. I remember. We met. Actually, you could. Were you on the show? Right outside of Don Quijote. We met up, but I'm glad we did. That was before the quarantine. Better times. And our friend from Wisconsin was there, too. Yeah. Oh, by the way, I do have a Twitch channel for those that are watching. There's 500 subscribers there and it's growing quickly, but it's a secret Twitch channel. Only in Japan TV is the Twitch name over there. You can check it out. I gotta go, guys. But have a good day. I hope that this is fun. Kobe beef is pretty cool. But just the point is not all Kobe beef is the same. There's different cuts and different qualities. And always ask the restaurant for the 10 digit Japanese Wagyu number so you can track it on the database. And if you can't, don't pay premium price if you cannot get that number because it's probably not real Kobe beef. Got it?

01:09:34 John Daub: Have a good day. Have a good night. Thanks, guys, so much for the support. I appreciate it. Irvine will look in for that bacon. And Jillian and me. NYC. Jillian, do it. Oh, yeah. And lovely tare just writes in quick, the fridge will definitely be empty by the time the video finishes. You know, I'm probably going to be making a couple of snack runs. I just have to keep it quiet so Kanae doesn't wake up. I wish you both keep safe during isolation. Cheers. Thank you. We have isolation for another week. Actually, a lot of people are already outside walking around and enjoying as though that the quarantine is over. Only three people were infected in all of Tokyo. I don't know how many testing that they've done, but only three people. So it feels like it's over, but we're going to just fight it out until the end because we're in it till the end. So probably Prime Minister will make an announcement on Thursday that we're good. We're clear. All right, guys. Italian bombshells was best stream ever. That's too kind. Hi to Mandy over there. Thanks, guys. See you next time. Probably tomorrow.