00:00:04 John Daub: Great things everybody. Welcome to Omicho Market in Kanazawa. How you doing? Just for a second, I'm going to take off my mask, but I'm here on official business to introduce you to this amazing place. Talk about some of the things that you should and should not do here at Omicho Market. And joining me on this also is the press. So we're going to have some fun. Kanae is walking around the market looking for places to eat, but I thought this would be a great opportunity to take you around, look at some of the stuff that they sell here at Omicho, give you some of the background, the history of this market, what makes this so special and a place that you definitely should visit.

00:00:32 John Daub: And more than that, we're also here to eat our breakfast and lunch. So let's walk around, buckle in because we're going to enjoy some delicious food here in Kanazawa. Now this market is going to be celebrating its 300th anniversary next year. It was opened in 1721. But before that in Kanazawa, they had a morning market back in 1580. So the history of having markets here in Kanazawa is quite long. As you can see, they sell all sorts of things here, not just fish, but they have meat and fruits, dried fruits. There's also lots of restaurants here. Many things. Ah, there she is. There's our special guest for today, Kanae.

01:01:38 John Daub: What did you find?

01:01:39 Kanae Daub: Oh, my favorite seafood.

01:01:44 John Daub: Kanae has found sea urchin.

01:01:46 Kanae Daub: Yeah.

01:01:48 John Daub: We call this uni. Uni in Japanese. Wow, it's under glass. And look at that shrimp.

01:01:56 Kanae Daub: Yeah, it looks so fresh.

01:01:59 John Daub: Yeah. So Omicho, first and foremost, is a market. And there's some rules here, some manners that you should follow. One of the manners is don't eat and walk. In Japan, it's just sort of a rule. You don't want to walk around eating because it's just like manners that you would follow. So when you do come to Omicho Market and you do buy something to eat, ask the staff or the shop if there's a place for you to eat. Or you can just take it outside of the market, eat it in a park, whatever. But here they actually have a bar or an area for you to eat the foods that you buy. And it's pretty unique to me. All these offerings in front of us.

02:02:47 John Daub: What do you want to eat?

02:02:48 Kanae Daub: I want to try sea urchin.

02:02:50 John Daub: All right, let's grab some sea urchin here. It's time to start the street food binge. Suzanne Tran also says get some ice cream. Jeff Ang, enjoy the live. Here's a little something for lunch today. Thank you. Eugene Holbert's here. How you doing? Benji P, good morning. I'm sorry that this isn't as much as before, but I hope that you can find some quick breakfast snacks. We're doing that right now. Thanks, guys. We got some uni here. All right. So she introduced us to the table and said that we can eat this right there.

03:03:44 Kanae Daub: I actually like uni, but it has to be fresh.

03:03:54 John Daub: So this is fresh Hokkaido uni. All right, let's give this a try. She said this one is soy sauce.

04:04:02 Kanae Daub: Okay.

04:04:03 John Daub: So I'm going to put soy sauce on it.

04:04:05 John Daub: Do it, Kanae. All right. So you put in a little bit of soy sauce. That's interesting to know that. Good. I've never eaten uni right from the shell like this. Oh, look how soft that is. Oh, that's so soft. Looks like a tangerine a little bit. All right. Itadakimasu. Good. Fresh and creamy. That's what breakfast should be. It's like oatmeal.

05:05:00 Kanae Daub: Okay, I'm going to have some too. Let's try this. So good. Oh, it's so delicate.

05:05:29 John Daub: There you go. That is really good. That's really good. Just for 600 yen, that's a pretty good bargain, I think. So there's a lot of people asking. So you can eat that. I'll come back. All right. We'll see Kanae a little bit later on. We're going to keep going. Oh, they've informed me that someplace here hotate butter.

06:06:03 John Daub: Oh, this is so good. Hotate is scallops, everybody. Look at how big these are. Whoa. That's a massive scallop. And I guess they cook these and you can eat them with butter. Kanai is going to be so mad at me if I eat this without her. But she's enjoying the uni. Let's go get one. I want a hotate butter. Excuse me. One hotate butter, please. Oh, so he picked the one right there and now he's going to put it in here. Oh, wow. Yes. Oh, he's going to cook it in there one time, heat it up, and then it's going to be. Yeah, it's going to get some more deliciousness in there. Hey, Kanae, she found me. I didn't think you were going to finish that fast.

07:07:21 Kanae Daub: I ate all.

07:07:22 John Daub: Oh, I got some hotate butter.

07:07:24 Kanae Daub: Really? Yeah.

07:07:25 John Daub: So first they're going to cook it in here and then they're going to, I guess they grill it or something.

07:07:30 Kanae Daub: Did you know nodoguro?

07:07:32 John Daub: Oh, nodoguro. Nodoguro is a very famous fish in Kanazawa.

07:07:37 Kanae Daub: Okay. We had this last night for dinner.

07:07:38 John Daub: Yeah. And it's such a soft fish. It's so soft. It's a really good fish and really inexpensive. It's good except it's got a little bit of bones in there, but the way that they cook it is delicious. Now it's raining today. Oh, Omicho Market is covered. So when it's raining in Kanazawa, this place gets super crowded. All right. You can't go to Kenrokuen (one of the top three gardens in Japan). You can't go to Kanazawa Castle, which is one of the top attractions in this area. Even Higashi Chaya (the tea house district). It's quite crazy when it rains. So when it does rain like today, this place gets really crowded.

08:08:28 Kanae Daub: Do you like our masks? These are... I really like... Can you see this flower? Kanazawa silk, baby. It's the Kaga Yuzen (famous dyed fabric/print in Kanazawa).

08:08:42 John Daub: Yeah, that's the governor of Tokyo you said was wearing this mask. How cool is that? And we're waiting for our hotate butter. While we're doing that, Ma Clara Yasubel Grocho scallops are awesome from the Philippines. Thank you. Tony P's in the house. I see rocking it. WRX Turbo as well. Very cool. Cheryl Phillips, great to see you too out and about. It's nice to be out and about. We're an official business here. Oh, Sada. Shane Posh is feeling it. Thank you, Shane.

09:09:30 John Daub: In Omicho Market, you're going to see a lot of restaurants behind some of these shops here. If you want to, if you get something to eat, you can of course eat it. Sometimes they'll have little tables there that you can eat in at. Or you can go inside and eat sushi and other things. There's 175 shops here. I've got a map. Oh, here it is right here. I've got a map. So if we open up this map here, you're going to see the layout is quite big. There's 175 shops. It's the shotengai (covered shopping arcade), which opened in the 1950s, I believe it's 458 meters long. Do you see that right here? And it's got a total square meter of 19,200 square meters of shops. And we're like right here where the orange shop is in the center of your screen. So we're getting some hotate butter. But the food here looks amazing. Look at that. This is a delicious looking kaisendon (mixed seafood rice bowl). It's about $35 for this thing. But I got to tell you, they added everything in there that you could ever want, including the daimyo don.

10:10:47 Kanae Daub: The daimyo don?

10:10:48 John Daub: The daimyo don? Yeah. Oh, our daimyo are going to like that. This is the daimyo don. A plastic model. And you can see there's some wasabi on the top of it. Add that extra gasoline in there. Oh, man. It's really hard to talk with a mask on. But because of the times that we live in, it's important that we try our best to wear the mask around here because it's the polite thing to do. But there's a lot more shops that we're going to visit around here. We're going to take you now for the next 40 minutes or so walking around Omicho Market. I'm going to fill in the blanks. We're going to talk about things that maybe you should not do. When you come to a market like this, you want to follow the manners and follow the rules. One of the rules is do not walk and eat at the same time.

11:11:44 John Daub: Kanai, why wouldn't you walk and eat?

11:11:46 Kanae Daub: Why? Why do you walk around in Japanese manners? Because if you eat food on the street, you might put some food on the street. This is my opinion. So it's not nice. So we should stay clean. It's polite.

12:12:10 John Daub: Walking and eating in Japan, a lot of you know that it's not something that you should do. Maybe it's something we do in the United States, but in Japan, it's just part of the etiquette. You should stop and eat. If you don't do it, people stare at you like this until you stop and eat. But it's not just tourists that do that. Japanese sometimes forget the rules too. So you might want to do that. But this market is not good. Especially this market. So you shouldn't eat because you shouldn't eat on the street. Because it's a very busy street. Good point, Kanae. If you are eating outside, you want to make sure that you're not standing in the way. Because as I said to you, this is like a period in Japan where there's not a lot of tourists coming here. Normally, this market is full of tourists. Meaning it's very hard to get around. If you are eating and walking, especially on the weekends, if you're eating and walking, it's very hard for people to get around you as well. So please, you have to be mindful of the fact that you're not alone here.

13:13:27 John Daub: The other thing, you don't want to bring your suitcases and start wheeling them around. Check out of your hotel. Be mindful that this is a crowded place. Maybe not today so much. But you're going to want to make sure you don't get in the way. Which is why photography is also not... It's kind of prohibited. Because if you're sitting around and everybody's taking pictures, this is a working market. This is where chefs from all over Kanazawa are coming here to buy their ingredients for their sushi shops. So you have to remember that this is a working market. An ichiba (market). And if you are getting in the way of chefs being able to shop, that's bad business for them. So you have to remember to make sure you kind of get out of the way. And if you do buy something, that's okay. That's cool. Haggling is not the norm. However, if you do come in the afternoon, the prices might go down. You might get a discount. But in the morning, all the premium cuts of fish and stuff are there. That's when you want to be walking around. That's when you'll see a lot of sushi chefs coming in. Picking some of the prime fish. Speaking of prime, we have our hotate butter coming up in a second. It's getting done.

14:14:47 Kanae Daub: What are some of the other rules?

14:14:49 John Daub: Actually, they have many rules. So, I don't know. Did you tell about the tabearuki (eating while walking)? Yeah. And of course you can't cut the gomi (litter). That's great. You might have trouble finding trash cans. Ask if you're looking for a place to sit and eat. Ask the store if there's a place. If you ask them, usually they'll point you either to a table or a chair or something. And you'll be able to walk. Or they're going to take you into the back. And you'll have a place to sit there as well. You can ask the staff. Right. Can I take a picture? Yeah, of course. Then you can take. That's right. Kind of read the air with this. If you want to take a picture at a market, go in the morning or when it's not too crowded. And then if you ask first, you'll be surprised. Many people will say yes and they'll introduce to you other places. So, we're going to introduce to you more rules of the market and kind of the manners of Japan as we walk along over the next 40 minutes.

15:15:57 John Daub: I can tell you this while we're waiting here. Now, one of the goals of this market is they want to maintain face-to-face sales. So, I know like in this age where we're doing everything online, online shopping, what makes this place really cool is that these businesses, they like that face-to-face service. That makes it really tough in this period of time. But that won't change, I think. That's something that's really good. This is actually considered Kanazawa's kitchen. So, people will come here not just to buy the ingredients for their family meals. This is also a place where they can bring their family and eat at restaurants that are sourcing everything from local places. We had some uni from Hokkaido. But a lot of the stuff here comes from the Sea of Japan, which is cool. I'm like smiling because I'm looking at this hotate butter. A little more? Excuse me. I'm waiting for a hotate butter. Can I, you stay here for the hotate butter. I'm just going to walk around, okay? Alright, we'll see her. I got a feeling that that hotate butter is coming out right now. Wait, I might go back. Hold on. Wait for it. Wait for it. It's finished. It's finished. It's done. It's done. Okay, we just finished it. I knew if I said that was going to go, then we would come back. We would get it again.

17:17:47 Kanae Daub: Size. I got to change masks because it's too big.

17:17:56 John Daub: It's okay. Whoa, he's blowtorching it. Oh, he blowtorched it. We missed that. Oh, there's the butter. There's the butter. Torch it. Hey, John Kimura. Thanks. We are going to definitely use that for lunch. Jun Aquino from San Francisco. Welcome to Dennis. He's a traveler. Cantorismo. Whoa. Looks good. Which one do you have? Thank you. He told me that we can eat this here on this table. Kanai, I found a table. This is incredible. Look at this thing. That's a massive scallop blowtorched with butter. I'm so excited. You ready? Let's eat this thing. Kanai's gone. Kanai, you're going to let me eat all this? All right, go ahead. You can take the first bite. How do I eat this? Just bite it. Just bite it? Okay. You want to sit down here? Oh, yeah. Actually, we can sit down. All right. We're taking a break from our walk to eat this scallop here.

19:19:58 Kanae Daub: Did you put soy sauce here?

19:19:59 John Daub: No, I didn't put anything in there.

20:20:02 Kanae Daub: Oh. Should I eat yours? I think so.

20:20:08 John Daub: I'll eat the other one. Safety first. All right. A little bit of soy sauce. All right. Go ahead, Kanae. You do it. Go ahead, Kanae. I know. I should have gotten two. I thought you were going to be eating that uni for a while. I should have gotten two. No, that was a small bite. That's like a... Here. You can take a bigger bite. Yeah, really just dig into that thing. Good. It's really good. It smells really good. There's only one way to find out. Can you eat the black thing? Sure. Really? I think you better buy it. Butter. It's really good. Thank you. Thank you. You're welcome. That's really good. It's really good.

21:21:51 John Daub: One of the things about coming to a fish market is that you know you're always going to be getting really fresh seafood, and if you're in Japan, you're going to want really fresh seafood here in Kanazawa. They also have oysters, fresh oysters from Ishikawa. Good. We're going to have to try that next. I really like scallops. They're like chewy, springy in the mouth, and there's a fish floating into my ear. Did you see that? The fish just floated into my ear. It was creepy. Ready? Time for walking. Beautiful vegetable shop there.

22:22:36 Kanae Daub: Oh, vegetable shop.

22:22:37 John Daub: Yeah. Let's do it. All right. Let's keep moving. Thank you. Thank you. Thank you. It was really good. Next up, more walking. I started something that I didn't finish here. I wanted to talk to you a little bit about Omicho Market. Oh, is that kinkan? That's ume (Japanese plum).

23:23:13 Kanae Daub: That's ume. And these are orange. You can make umeshu (plum wine) from that.

23:23:27 John Daub: Yeah. Okay. Let's keep going here. On the left, there's an escalator. On the right you'll see all sorts of seafood here and the price is pretty much the price I think if they know you you might be able to haggle but in general haggling is not good. One thing you should never do do not touch the food especially things like crabs. If you touch the crabs you might break a leg or you might damage it and then the shop won't be able to sell it so be really careful. If you do want to pick something up ask the shop owner and he will hand it to you but don't pick up anything on your own that's the one thing don't touch. Can I? Don't touch. Can I? Yeah you can touch me. Also fruits can be bruised very easily right now we're in the middle of peach season and if you were to touch your pick up a peach you might bruise that and if it's bruised probably no one's gonna buy that so you've just destroyed something. Peaches are so good here. Oh these momo (peaches) come from Kanazawa they smell so good you can't smell it through the camera oh the the watermelons are from Kanazawa as well oh yeah sumomo (plums) that's the tongue twister sumomo no momo no shumi mo no uchi what are you laughing about momo no uchi. It's Japanese tongue twister these are Japanese cherries here and the amasa the yeah from Yamagata and it's a different kind of sweetness whereas these are uh American cherries so you can see the difference of colors from Washington state so hello hi 821 is is that's his proud state there and you can see there's another color of cherry that's from somewhere which means could it be the same color and so on and so on the prices are quite different you get more for your money with the American cherries it's a tarter or a sweeter sweetness just different kind of a sweetness to it all right let's keep on moving along you found something oh okay go check it out well it's hard to talk it's hard to talk with the mask on but we have to make sure we're doing this safely for everybody.

25:25:54 John Daub: But I'm a Kaga side Kaga is very famous that's this area right the Kaga area the Kaga clan historically going all the way back here wow. Never no Kanazawa or the river but you know which day the bus show to you know I just show this guest a host a service a card so you're a post-it so you may both sheets could have got it on. I'm I know supine oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh me bossy is one of the things that I think is an acquired taste oh what's a be more water so it's got so that's from Shizuoka but if you've never seen what wasabi looks like in the raw that's what it looks like it takes about 18 months to grow one and when you pull it from the ground from the riverbanks you don't know how big it's gonna be it could be a monster it could be just like this big that's what's kind of weird about it oh this is also from Ishikawa the Kaga area ah going to be yeah yeah.

27:27:37 John Daub: Oh, that's good information here. So these here you can use for umeshu, making Japanese plum alcohol. This one here, when it gets to this color, you use this to make umeboshi (pickled plums), which is these sour plums that are in the middle of rice. You just eat it on top of rice and it makes you go like this. You make this face when you eat it. I like it. She likes it. She makes this face too. You have an umeboshi face. Wow. What is famous in this area?

28:28:09 Kanae Daub: It's a cucumber. Oh, is that a cucumber? That's a cucumber? I can't believe it. Why is it so big? It's been around for 20 years. Whoa, they've been making it for about 20 years. Yeah. It's a cucumber. Do you use it in salad? Well, we often use it in simmered food. Oh, simmered food. Yeah. Well, you can't eat it in salad. You can eat it raw. The taste is a little different, right? It's a little bitter. It's a little bitter. It tastes like old cucumber. I see. So the cucumber is a little bit more bitter than the normal cucumbers, but they've been making this size for a long time. Yeah. So it's been in the market for about 20 years, and it's used for nimono (simmered dishes), which is like a simmered vegetables.

29:29:11 John Daub: What is that? What is this? A pumpkin? That is a weird-looking pumpkin. It's a red pumpkin, and it has a lot of lotus seeds inside. Wow. This is a summer pumpkin. Oh, it's only for summer. Oh, it's a summer pumpkin. Yeah. It's not that bitter. What do you use it for? We use it for simmered food, but if you heat it up in a heat-treated soup or pumpkin pudding, it's very sweet and delicious. So it's good for soup or pumpkin pudding. Pumpkin pudding? Yeah. What is this? Red radish? Yeah. It's red radish inside. I've never seen Japanese radish purple before. This is also radish. Japanese radish is so good. You'll grate it, and you'll be able to eat it with tempura and things like this. Oh, that's a little teeny baby cucumbers. That's not as big. The monster cucumbers. Wow. Thank you. Oh, there's also grilled sweet potatoes. Thank you. So we're panning around. For those joining us, we're now at Omicho Market in Kanazawa. We're walking around. Thankfully, with the help of the city, to show you some of the places here and introduce you to things that you should and should not do when you're in the market as well.

30:30:36 John Daub: Now, because of the times that we live in, there really aren't a lot of tourists here. And that's kind of neat because it gives us an opportunity to see the market in a different way. As you can see, we're at lunchtime, but it's not as full as before. It's not as full as it typically is. But I kind of like to see all these restaurants. It's mixed in with the shops. Oh, there's a meat shop. Butcher shop. Wagyu. That means wagyu. Hey, Irvan's here. More fresh seafood, please. You got it. We'll be looking towards that direction. We're going to be wrapping around for a while. John Wakamatsu's in the house. Buy some veggies. We're probably going to buy some to bring back with us. You're not allowed to walk around with a pocket knife. All right. This is really cool here. Check it out. Oh. Ice cream. But first, I want to show you some of the butcher shop. I like the fact that butcher shops still exist. There's something about having a face-to-face interaction that's different than the supermarket. If you go to a supermarket, you don't really get to meet the people who cut the meat. And usually, when you go to a butcher shop like this, they know where the meat was sourced from. They know the supplier. That's kind of good because you can ask questions. And you build trust with a butcher. That's what I like, too. The more you go in there, the more he might say, This meat's a little bit better. So you get lots of information that you wouldn't normally do.

32:32:25 John Daub: Let's look at some of the stuff on offer here at the butcher shop. Of course, there's bacon and all the other stuff, sausages and things like this. That's massive-looking chicken breast there. Wow. If we go over to the other side, we can take a look at some of the wagyu that they have on offer. Ishikawa has Noto wagyu, which is the area in the north of here. Wow, that is a massive wagyu steak. 100 grams for about $10 for 100 grams. That's pretty cheap. Noto gyu. That's from this area, right? Is it sold out? Looks like it's not available. But you can see the marbling is intense on some of this wagyu. Check it out. This one is a roast cut. I don't know. How would you use this meat? In sukiyaki, maybe?

33:33:24 Kanae Daub: Oh, yeah, sukiyaki.

33:33:25 John Daub: That's about $10 for 100 grams. And this one here, that massive steak, is probably going to cost you about $50. I don't know. It looks like a half kilogram, maybe. That's a really good price. I guess they sell on volume here. It's a big slice of steak. What we're going to get right here is ice cream now. And I have to do this because nothing makes Kanae happier than a nice big ice cream cone. And we have an ice cream shop here. The Golden Ice Cream Cone. You want in on that? No, you better try one. Oh, wait. So you can pick how much gold you want on your ice cream cone. If you want one gold leaf, one gold kinpaku (gold leaf), if you want one sheet, it's $8. If you want three sheets of gold, it's $17 about for that. That makes it one of the most expensive ice creams maybe in the world. I just made that up. That's not true. But if you just want soy milk ice cream, you can get that here. And yes, we have permission to film. It's okay. Good morning. You want to try one? Yeah. Okay, let's try one. Actually, I'd rather PTG, we have permission. It's different if you ask in advance, okay? There's a difference. Who do you think I am? Some random dude? I kind of am. I'm just... Oh, Kanae, I got some pocket cash here. My own money. I have my own money. I'm supposed to be buying for her. Look at her. Oh yeah, you should get the three kin... Yeah, ask. Let's go for the premium, yeah. I said, heck yeah! Do you want to see one sheet of gold or three? Let's be honest here. We want to see three sheets. I want to see Kanae eating three sheets of gold. I've never had... I've never seen that much gold on an ice cream cone. So let's do it, okay? We're going to wrap this thing up. I wish they could do five. I know. I told you. Why would you only get one when you can get three? Not 33. Whoa! Whoa! Thank you. Whoa! Kanae, hold this. Oh my word. That is the coolest thing I've ever seen in my life. I can turn that around. Turn it around for the beauty of it. Do not drop it. Right in here. Big timers. Oh, look at the peak. That is a lot of gold. It's shiny. It is. It's shiny. Now we can't... We're not allowed to walk and eat Kanae. How should we do this? Where should we eat Kanae?

36:36:39 Kanae Daub: It's okay. You can eat while walking. I can eat while walking. Oh! Thank you. Let's eat over here. Let's eat over here. Okay. She said something interesting. So if you just go like this, you're going to get gold all over? Really? Okay. I guess let's try it here. It's such a waste. I don't know. I kind of want to just... I don't know. How do you appreciate the ice cream? I got to... It's so expensive. I don't feel like I should eat it. All right. Let's just do it. Okay. Ready? You have gold on your teeth already. Oh, that's awesome. That's awesome. He's a man. A man. Ready? How does it taste? I got gold on the camera. Kanae, you're still putting gold on your teeth. You're so polite eating it. There's no gold on your... Yeah. Gold is one of the essential vitamins. I just made that up. Soy? Soft cream? Oh, that's what that taste is. It's soy... Yeah. Soy milk. Right. You can taste soy milk. Yeah. Yeah. I don't feel the... I don't know. I can't feel the gold taste. Yeah. Actually, just... There's no taste to gold. Yeah. Yeah. Yeah. There's no taste to gold. Gold is more used as like a garnish. That's awful. I got it still on my lips. No. All right. Zoom out. That's crazy. Soy milk. Soy milk taste. Not soy sauce. Yeah. You know, it is... You don't get gold ice cream because you want to taste what gold tastes like. You get it because it looks cool. All right. Let's be honest. It's fun. And it's fun. You get it because it's fun. And it's something that you only do in Kanazawa. This is like an only in Kanazawa thing. You get the gold ice cream. Yeah. It's good. So you can lick that gold off. I could have it. Hold on. I'm now Goldfinger. Goldfinger. And that wasn't that funny. No one's laughing. People are laughing with me. At me. I have sensitive teeth. Shikakokabi. Yeah. I got sensitive teeth. So I don't... Cold things hurt my teeth, right? It's... Yeah. Very good. Are you going to do that thing I do? I bite the bottom and suck it out like a straw. You don't do that? Okay. Okay. Can you eat that? All right. You stay here and eat it. I'm going to walk on. Because... I could stay here and eat it, but then we have an audience of almost 2,000 people. I'm going to walk on. We love Kanae. Let her eat her ice cream. Her $17 ice cream. Hi, Kanae. Thank you for your ice cream. Yeah. I think you'll be able to find me. Just follow the posse behind me. Look. Look at the posse behind me. All right. Here we go again. I know. $17 for that's pretty crazy, but you only live once. And it was super fun.

41:41:01 John Daub: One of the things that is very important to this market... Let me go over some of the goals. I wrote a list here. For the Japanese that are here, it's very important that they can maintain face-to-face sales here. They want to serve safe and secure food, which is why the ichiba exists here. Everybody's working together to make sure that the conditions are clean and safe. And that's very good. Kanazawa has a culture of food. And you can see that on display here at Omicho Market. The culture of food uh again this would be considered Kanazawa's kitchen so you see some really amazing things in here that are local ingredients that make Kanazawa's restaurants as delicious when you can see the ingredients it really brings out um i don't know the deliciousness even more because you know where it's been sourced i i'm a big i'm a big believer that you should know where your food is sourced from make a fun market i like number four here making a fun market and also preserving the global environment i think that that's also pretty important to do here uh using recyclables cutting down on styrofoam things like this you can try different kinds of things that's interesting wait a second he's just inviting people to try stuff he just said hey dude stop here and try this stuff i guess we can do that too why not us hey ks spray dad k spray dad investment in gold i was told well we invested in gold right here. I guess with gold prices going up, it can only get more. What is that? What is that on the chopstick? What is that? He gave that guy slime. That guy's eating slime. I don't see Kanae. So I guess we can try this. Oh, he's feeding him slime. What is that? That's so interesting. What is that? All right, I'm going to wait for Kanae. He's serving the customers. Let's just walk over here. I want to show you the main walkway here. This is the shopping arcade. You see above us, it's covered. So when it's raining, this is a great place to come. This walkway is 458 meters long. And offers you a pretty good shopping experience. And it's the old way to shop, meaning you shop face-to-face. And it's different than, I mean, you could do that at a supermarket. But, again, I like to meet the butcher. I like to meet the fish seller. I like to meet the people. And you can see in there, they know where everything is sourced from. And I hope that this kind of culture doesn't die away. For me, this is very important to protect the small businesses, protect the people that are trying to make a living every day. And there's nothing wrong with going to, like, a Costco. I do all the time. Or going to a big supermarket. But don't forget the local people and the local markets. Because it really is delicious.

44:44:38 John Daub: I wanted to show you. They have here on the corner, unagi (freshwater eel). And unagi is one of my favorite foods, favorite fish. It's an eel. Freshwater eel. Anago would be saltwater eel. And let's see if we can give this a try. What do they have on offer here? Whoa. Actually, that looked beyond my budget. That looked beyond my budget. Oh, he's still serving. I wanted to go and check out the slime. All right. We'll be back. There are other people that are selling this. There's a lot of different markets in here. A lot of the sellers will sell almost the same thing, whether it's... Oh, here comes Kanae. Look at that. She's got a glow to her. Is that a golden glow? She's still eating the ice cream. Kanae, you're still eating the ice cream. You have to bite the end and suck out the guts. Hold on. Come to the side. Nobody knows... No one's taught you how to eat ice cream. I know. Hold on. Oh, thank you. That's the way you do it. It's better from the bottom. This is a good cone. Hmm. Like a graham cracker. Like a graham cracker. Oh, another customer came. Oh, we can't... We can't try the slime. We'll come back. We'll come back for that. What is this? Nori? A konbu (kelp). Oh, it's like a seaweed. Okay. It's not slime. It's seaweed. All right, let's keep on moving around here. We're at Omicho Market in Kanazawa. Thanks for joining us. We were kind of explaining the rules and what to do and what not to do, the manners that are required here, and we're on official business, so this is no vacation for us, although it really feels like it is, so it's fun. Whoa! What is that? Is that unagi? Dojo (loach eel).

47:47:25 Kanae Daub: Dojo. Dojo is also... like unagi yeah also famous in Kanazawa wow and they have here is that ayu oh that fish looks really good you can eat the head i love eating the head do you want to try some dojo or do you want to try some unagi yeah dojo is from this area and you can see it seems to be really really popular so can i want some dojo dojo de nani like i want to see what it looks like do they have some dojo oh he's got he's putting in the salt look at that whoa look at those crazy sauce unagi did you see that it's like a dunk he dunked it oh man i just want to swim in that unagi sauce it's so delicious that's like a bathtub size of sauce too can you do that somebody's done it nothing in the world has never been done i'm sure somebody has jumped in a a bucket of sauce before okay jack pick one pick something anything irvan wanted more more seafood we're gonna give it to him the size dojo is smaller than unagi but it's an eel oh it's very soft so don't try to pick it up yourself ask this ask the shop they'll do it for you it's interesting looking and i got a stick the dojo can live only clear and beautiful water oh so you can so if you have dirty water you can't yes so they have clean water here that's good it's good to know duly noted oh wow that's so good look at that unagi coming onto the trays there unagi is such a soft delicate fish it's one of my favorites it's grilled put it with a bit of salt you can tell it's a very sweet very salty like soy sauce you can taste it from the inside it's not too salty but it's kind of like a a very salty sweet savory sauce this one looks so plump one of these one of those are is four thousand yen or about forty dollars one is here is thirty eight dollars maybe a little different in the size and they get bigger and bigger and this one here is about forty six dollars for a massive chunk look at that i could eat that all by myself but i would have to share with hanae yeah so that was um It has kind of an unagi flavor to it, but it's a little bit tougher. Yum. Do you want to try kaki (oysters)? Panai?

51:51:22 John Daub: You're going to find all different kinds of fish here. But Kanazawa is very famous for kani (crabs). And the season is in November. You'll see lots of different crabs here. They put it under glass. But again, do not touch anything at the market. Because if you damage something, they won't be able to sell it. Don't pick up the crabs. And don't pick up the peaches, for example. Just keep in mind, if you do ask the shop owner, they're a lot more inviting. What is this? Eh? These look kind of creepy. I've seen these seashells on the beach. But I've never seen something inside of them. I guess... Oh, I've seen these. Okay, I've seen them cooked. You pull them out with like a stick and you'll be able to eat it. And they're little teeny baby squid. All sorts of stuff. Kanazawa is also very famous for its prawns. Or shrimp. You can see the shrimp from the Sea of Japan are very famous. And they have a unique design or pattern to them. Do you see? Oh, man. I'm still getting hungry. Master Senpai GG. Thank you so much. Here's something for you guys to buy some new food. All right, let's keep the food train going. Let's keep the food train going from Master Senpai CG writes in. Get some more. What's next up? Let's find something else to eat. They have some space for eating. Oh, like a food court.

53:53:06 Kanae Daub: Yes, it's new.

53:53:09 John Daub: Oh, so. Yeah. Okay, let's go try and find it. Um, let's see what the food court is. I still got some space in the stomach of mine. I like how people are pretty friendly here as well. Looks like NHK has decided to call it quits, huh? We're going to keep going. Where's the food court? Should we follow them? Let's stalk them now. Haha. Where is the food court? Is there a map here? Oh, do you have the map? All right, let's look at the map. We need to eat for Master Senpai GG. We got to get something else. Tony P. Tony P wrote something very good. Hit that like button if you want to see more content like this. That's how we know if this stuff is good. This is the Flair Icon Hiroba. Oh. This is the place. So if you buy something at the market. You can eat it there. You can come here. Then you can see it on the table. Oh, so that's like a food court. Buy it and eat it there. And we're here right now. So should we go back here and... We're on this street. Oh. We've just been informed by one of our friends in the city. Walk this way. Walk this way. We're in Kanazawa's Omicho Market. Arigato. He has been exposed. Konnichiwa. Salt? Yes. Wow. Wow. What is that? It's really good with white rice. It's good with white rice? Is it alive? Is it a fish? Squid. Squid. How many of you are still hungry? Alright, Kanae. Do it. The unflattering close-up. It's okay. It's okay. Can I just... Can I just... I can't bait the hook. I got it. I got it. Oh, I gotta take off my mask. Hold on. America. America. America. America. Oh, Higashi. Wow. How interesting. Arigato. Wow. Are these shrimps? Alright, so we got some shrimp here. Check it out. It's Ronald, just a little strong. Shall we say bold? Look at that shrimp though. It's nice and juicy. This is more to my palate. Yeah. Amai desu ka? This is sweet. Let's try it here. Oh! Oh! I like spicy stuff. Do you have spicy shrimp? I like shrimp. Oh yeah, bring it on! Spicy. Spicy. Show me your spicy squid. Salt-colored. Wow. What do you call this in Japanese? Salt-colored. Salt-colored. Salt-colored. Oh, okay. Salt-colored. We eat with white rice. With white rice. Alright. Wow, that looks spicy. Wow, that looks spicy. Oh! It's spicy. It's good. Thank you. Oh! Oh, very good. I like that. I like the spicy one. It's kind of like a kimchi kind of spiciness to it, but different. I like that one. David Hodges writes in here, spicy slug. Squid. But you're not that wrong. What is that? Dried squid. Dried squid. Thank you. Wow. Little baby squid. Ah. Right. Very good. Very good. Squid. Squid. Squid. Squid. This is a soup as well. This is a soup as well. Oh, the more you chew it, the more the flavors come out. It's good. The squid was good. Ah. Ah, it's good. It's good. I want this. I want this. Can I get it? I said Kanae should get one for her dad. Yeah. So we're gonna get one for Kanae's dad. Never come home empty handed. I learned this because when Kanae isn't here, I have to stop on the way home and get something for her too. We put, we don't, we put everything that we get in from the show back into the show. Let's see if there's anything else we can try but we're getting into we've actually been at this for about an hour now so it looks like uh we've come to it yeah um let me take you out to the end to the end of the road here so this is omicho market you can see on the left and the right there are 175 shops here next year they're going to be celebrating their 300th anniversary i started 300th anniversary yeah 1721 was when omicho market was founded and in 2021 they're going to be doing their 300th anniversary probably big celebration fireworks parades i just made that up oh here's one of the um i told you you can you can eat inside of here and there's tables so you can bring your food at the end here and uh enjoy it yeah so did you have fun can i was it good yeah you did eat a lot yes master senpai g gg is a legend in the chats thank you so much for that as well as shane and everybody else mr clayton is here courtesy of my discover car thank you discover and for clayton mr clayton appreciate that very much appreciate all of you guys for watching and i want to say thank you for joining us here in kanazawa we've been live streaming for over an hour but i hope that this is really a valuable information to you so don't walk and eat in japan if you do you can uh if you want a place to sit ask the store owner and they'll be able to to um point you in the direction where you can't eat it this place because it does get really crowded so maybe not take photos or ask for permission or come when it's not crowded the idea for not taking photos is that they don't want the they don't want you to block this this is not as much of a tourist destination as this is a market this is an ichi ba which means a fish market a market to sell things that's first tourism is second so be mindful of of the local economy think about that in advance and uh if you do come to omicho market it's a lot of fun because you can try so many different kinds of foods in one place i highly recommend it you could even come into kimono which looks really beautiful you see two people come in here in beautiful kimonos stay safe everybody thank you so much for watching um we're here just to to do some work here in kanazawa and then going back to tokyo uh on friday but if you have any questions leave a comment down below we're so happy to answer them about kanazawa and and other areas around uh japan and um omicho market by the way is open from 9 a.m to 5 p.m but get here early if you want good stuff because once it's sold out it's gone until the next day until the next day see everybody i'm still hungry thanks jaden jennifer's here hey thanks guys bye