00:00:00 John Daub: Wow, so we've got some really delicious sushi here. The choices for supermarket sushi are endless. Well, actually there is an end. It's right over here. This is makizushi. This is inari-zushi, which is wrapped in a layer of sweet aburaage (fried tofu pouch). This one has a different kind of inari-zushi, and these are natto sushi. Good morning, everybody. Good evening. Good afternoon.

00:00:29 John Daub: So let's get this one. This one looks like it's got just about everything in here. We're gonna get one of these because these are on sale. But the question is, oh, this is an inari-zushi. All right, let's try this too. How good is supermarket sushi? We're about to find out. Hey, everybody. How you doing? So I just got the sushi. I'm walking over to the river. We're gonna have ourselves a little picnic and try two or three different kinds of supermarket sushi.

00:01:36 John Daub: I showed you inside of the supermarket. I thought that was pretty neat to be able to look at the variety of different kinds of sushi. I've had sushi in the United States at the supermarket. I ordered it in Japanese, and this chef looked at me and he said, I'm Chinese. He looks Japanese. He was making sushi. That was Japanese food. So not everybody who makes sushi... Korea has their own kind of sushi called kimbap, which is awesome, by the way.

00:02:07 John Daub: I've tried all sorts of different kinds of sushi, but we're gonna be trying supermarket sushi. The price for these is pretty reasonable, and the quality varies greatly. So when you find a good supermarket that has sushi in your neighborhood, you might want to go and check that out more. I don't know if this supermarket sushi is any good, actually. We're gonna find out in a moment. Yeah, there's a lot of people in the United States who make sushi—they just look Asian. But I'm confused as somebody who's been living in Japan for so long. Somebody not making sushi that's not Japanese.

00:03:02 John Daub: But you can make sushi at home. Temaki sushi is also really good. And that's another episode coming up. I'm gonna go and get my tree. Do you see that in the distance? We are in the middle of the rainy season. It's been really, really not good. And I wanted to do this live stream earlier in the day, but it was raining. So I could not.

00:03:17 John Daub: Many of you recognize this area as where Kanae likes to dance. But we're gonna pick a spot here on the riverside. This is the Sumida River, one of the great arteries of the city of Tokyo where a lot of commerce took place. The Kanda River, which used to be like the Yamanote line for the sea. And that's the Chuo Ohashi right there. It's a beautiful bridge. Look at that. Skytree is covered in clouds. All right. This looks like a good enough place here.

00:04:04 John Daub: Remove the mask. We're away from people. All right. Look at this. We have our own little seat made out of wood. I'm pretty excited about this. I haven't had lunch yet. It's 3pm. Whenever you have sushi, you can drink anything that you want. I prefer green tea. This came to me from NPO Florence.

00:04:31 John Daub: By the way, we went over there to see where the charity... We donated all the memberships for June to a charity, a non-profit organization called NPO Florence. I put a picture for members that are in the community tab on Only in Japan Go. They explained their charity to us and it was really interesting. I'm going to find a way for us to work together. Make an episode about Japanese society and hopefully we can help them. I'm going to show them their work as well.

00:05:04 John Daub: I've got a tripod and a stand. We're going to do this properly here. You're getting screwed into a stick. You're a little bit higher today. This is going to work out great. Boom. Usually, you're like nozzle height. You can look up at my nose, but I've got a stick here that's eye level. How's everybody doing? It's now time for lunch. Thanks for joining me on this little adventure.

00:05:41 John Daub: What did we get in our lunch bags here? Imagine getting this for lunch at school. That'd be pretty cool. All right, boom. This is a makizushi. Maki means rolled. This one has negitoro, which is tuna mixed in with Japanese leeks, negi (Welsh onions), maguro tataki, omakase. It's a pretty thick one. We're going to open this up.

00:06:12 John Daub: They had a deal. It's 20% off. These stickers, you'll see them, especially at night at the supermarket. It means that they've been marked down because they've been out there for a while. Food is still marked off at 8% tax, not 10% tax. That's reflected in the price. They always have the date that's made, which is today, and the time. It expires at 8 p.m. It was made at 10 a.m. and expires at 8 p.m. You know exactly what the ingredients are in here. Amino, which Kanae says is MSG, sometimes in it, which is in the sauce. There's usually a sauce packet and some shoga (ginger).

00:06:49 John Daub: This one here, I got this one for us to try out. Today, lunch is on Jai Mason. Thank you. Hey, John, at work at the moment. We'll watch the playback later. Just want to know if watching any of the old channel stuff helps you in any way. No, it does not. Watching the old channel, I don't get any of the revenue off of that. It helps me because it's my work. So I'm proud of the work that I did. So you can watch wherever you want to watch.

00:07:19 John Daub: Yeah, Dennis writes in here, MSG is no problem. I know. It's no worse or better than salt. You might disagree with me. It's not a political thing. Eat it, don't eat it. That's up to you. I eat it sometimes. I don't eat a lot of salt and MSG anyways. And this here, I got to pan down or else it's going to get soggy. This is our main course. This is a 1, 2, 3, 4, 5, 6, 7, 8, 9, 10. I guess it's about 10 pieces of sushi. Inari-zushi, 509 calories. This is quite a lot of volume. It was made at 2 p.m. So just about an hour ago, and it's good until midnight tonight.

00:08:13 John Daub: So thankfully, it didn't get smushed in there. Look at that. That looks so good. The cost of this was 880 yen, which is approximately $8 for this whole thing, which is a steal, right? It's really good. With tax, it was 950 yen, so maybe $9. We're going to take a break as I eat this lunch, and I describe the flavor of the sushi to you. I could use your help, everybody. I'm still working on the thumbnail for the first episode on the new channel, which was supposed to drop two days ago.

00:09:01 John Daub: But the branding of a new channel is really hard to do, and I don't want to change it too much each time. I want it to have some consistency. But I figured I needed to do a little bit more work on this. Itadakimasu. All right, let's try this here. Let's go with the makizushi first, okay? We're going to go with this one. It's the makizushi that's priced down. I figure if it's priced down, we better eat this fast.

00:09:35 John Daub: Now, the makizushi... Four pieces is probably going to fill me up. I'm going to keep three of these and take them home, and I'll probably eat them for a snack later on. They usually will come with some wasabi and some soy sauce. Kanae always says don't use the soy sauce that comes with it, because it's not as healthy. I listen to Kanae, but she's not here. She's teaching dance to some students, so don't tell her. I'm only going to put the soy sauce on one.

00:10:19 John Daub: You can do it any way that you want. All you sushi snobs, don't mix the sushi in with my soy sauce. You know what? You can eat it any way that you want, and anybody who says that... If you have a high-end sushi, you ask the chef. The chef will guide you on how to eat it. High-end. If it's like this, do not tell me how to eat my darn sushi. All right? Eat it your way. I don't tell you how to eat your hamburger. Don't tell me how to eat my sushi.

00:10:43 John Daub: Boom. You can see the negitoro. I don't know if it's the best-looking negitoro in the world, but you can see there's a little bit of green onions, chives maybe, some leeks, negi. I think it's negi mixed in with the maguro. And that's koshihikari rice, I believe, wrapped in seaweed. Let's try it out. Mmm. Really good. This supermarket sushi has always come with ginger. You can pick it up from the end of the palate and kill any of the bad bacteria, they say. That was really good. Very good makizushi. Good job.

00:11:50 John Daub: Next up on the supermarket sushi chain. This is the tamago mini... mini anago? What is that? Inari-zushi. So this one has some egg in this, but so does the other one. This is really interesting. Let me show it to you. Hey Mitsuko! Mitsuko Sardar in... Hi John, enjoy the sushi. I'm so happy to be present for the stream in Idaho. Ah! We have so many wonderful supporters in Idaho. First time in Japan this March. I'm glad you were able to make it, Mitsuko, before everything locked down.

00:12:31 John Daub: Nathan McSprane, how you doing? If supermarket sushi can be edible in the U.S., I'm sure it's really good in Japan. That's what we're gonna find out with the main course here. Shane, I knew you were gonna... I knew that was Shane right away. No! Irvan, stop that! Oh, you guys! Irvan writes in here, Edo-style sushi comes next. Actually, that would sound really good. In Edo-style sushi, you can see it in the Edo-Tokyo Museum. And I'd love to take you over inside of the Edo-Tokyo Museum. It's just open now. So we can go inside of the Edo-Tokyo Museum.

00:13:06 John Daub: That's the history of old Edo in Ryogoku, where the sumo usually takes place. All right, enough of this. Talking people came here to watch the food. Thank you, Shane. Thank you, Irvan. You guys are bidding each other. I'm not gonna complain. Inari-zushi is really good. It's sweeter. You see that? And it's wrapped in... I don't even know what that is. It's like a tofu skin type of food. And it's got a little sweetness. You can taste some of the rice vinegar as well that they use to make it.

00:13:42 John Daub: The rice vinegar adds a little bit of flavor, but keeps it from sticking to the sushi chef's hands. That's really good. Now this is how we get... we're working down and getting down to business. Yeah, the rice vinegar's in there. There's a little bit of sweetness to it. And that skin around it has a springy consistency. So it's... I like to eat this as like the dessert sushi. I'll get this last or something. Or I'll get tamago last. Tamago is the egg sushi. Tamago is so good.

00:14:31 John Daub: Look, they don't completely wrap it in seaweed, but it's pretty darn close. I'm going to save this. This one is a very popular makizushi type here. And there's egg and some pickles in there and a little bit of a cucumber. And this is also really good. Makizushi is not... When you say sushi, I think of nigiri sushi. Nigiri sushi is this kind here. All right let's open it up. This is nigiri sushi. I think of this. I don't think of the other kind of sushi.

00:15:23 John Daub: Nigiri sushi is the one that's popular so when you say let's get some sushi I think we're gonna go get nigiri sushi. And if the space boat is sighted I will stop this live stream and show you space boat. It's just part of who I am. You have to take the good with the bad. Oh whoa I can't believe this was just like eight dollars. Look at the colors on it that's insane. Oh man let me show you with the good lens on the front here. I can't believe that this is just eight dollars.

00:16:03 John Daub: I remember when I was living in Japan and I went home for the first time that's when I started missing Japan the most when it's not there anymore and I went to the supermarket and I tried to speak Japanese to the chef and he responded that he's American. I was just confused because I wasn't in Japan anymore. Look at that whole tate scallop maguro ika ebi salmon tamago is that anago there on the top there and um that looks like a wafu looks like a okay like another one of those things squid maybe another shellfish and then there's two makizushi to complete the set.

00:16:43 John Daub: Ah this is so good he was Chinese he could not speak Japanese but he was I don't know if he was Chinese or American I just assume everybody in America is American so that's the safest way to do it you just assume everybody is American um people see me they think I'm Italian or Filipino or um actually India is not one of the things that they think the Indonesian uh or Filipino or some people think I'm Italian maybe it's the Daniel LaRusso Karate Kid thing not sure yeah I'm always good with it you know people take a guess.

00:17:28 John Daub: Supermarket sushi I just kind of just throw it on there i don't know i go like this i drip it onto all of this is how you this is how i eat it for better for worse i just drizzle it on here salmon the makizushi just a little bit you don't need a lot um you can put it in the tray with the wasabi and then you can mix it and then dump it on there like a kaisendon but you can also eat your wasabi on the side and wasabi nuki means without wasabi wasabi nuki ah wasabi nuki without wasabi please.

00:18:19 John Daub: But the way i eat sushi is not the way you eat the sushi whatever way you want it all right i'm not going to complain about it i don't say hey eat your burger with where's your vegetables dude i don't you don't want to eat vegetables it's up to you i just literally drizzled i always go for the ikura first i don't know why i just drizzled some wasabi in here this is going to be fun don't ask me don't tell me i did it wrong don't tell me i did it wrong i don't care i don't care that's good.

00:19:18 John Daub: Ikura when you bite into it they explode with a little bit of natural saltiness to it um this is called a gunkan sushi when it's wrapped around in a wall like this this is a negitoro i showed you in the makizushi the negitoro was a round one this is negitoro but in a gunkan sushi style meaning it's a bed of rice wrapped in seaweed and there's a little bit of an opening where they put the good stuff in there sometimes they'll put the negitoro and add a little quail's egg a really cute little baby egg in there adds a little bit of a creamy consistency to it um people are going oh poor quail egg i don't know i didn't eat quail eggs until i came to japan it's a thing here.

00:20:00 John Daub: All right let's try this negi negitoro with extra wasabi with one little ikura stuck on the top there hey Brendan for wasabi fund makes you feel alive you have crazy eyes this is the best lunch this is so good we still got a bunch to eat here crane hills in the house with pear man thumbs up thank you crane chris is now a uh new traveler welcome chris a new liquor long time no see here's some ice cream money oh i did bring some dessert by the way thanks for the ice cream money actually maybe i'll head a convenience store and scott raleigh welcome welcome new member uh that's really cool we're getting closer to having almost 600 700 members we've been moving up really quickly.

00:21:10 John Daub: All right let's try this here this is hotate oh look at that scallop there is some wasabi on there scallop is not cooked it's raw it's raw the best scallops are up in Hokkaido oh my gosh i remember eating in Wakkanai which is the very north of Hokkaido um in 2003 they had 20 scallops monster size 500 yen one coin for 20. you don't know how much of a steal it is but um i thought i had a 500 coin in my pocket so that was such a bargain i ate 40 of them i just spent a thousand yen and i was so full i only ate scallops.

00:22:14 John Daub: All right this is ika everybody knows ika there's grooves in it and the grooves absorb the soy sauce a little bit i need to get some wasabi on there here we go that's not bad i never have really good um supermarket squid i just never have really good supermarket squid i always think it's not squid has to be super fresh and um it's not bad but the thing is with supermarket sushi if you compare it to hold on a second i got video kanai and i went in Kanazawa to a very very famous i guess you would call it mid to high end conveyor belt sushi and i want to show you this video here it is so good you are going to be upset.

00:23:27 John Daub: Look at that piece of otoro a fatty piece of maguro at um in Kanazawa last week Kanae and i ate here um two pieces of that at this shop at Mori Sushi was about five um sorry about eight dollars for two pieces ridiculous and this is a piece of a very uh sweet ebi but these shrimps were also two for 800 yen this is a high-end conveyor belt sushi look at that you can't and then you can see some chūtoro in the background there you can't compare um high-end sushi with supermarket sushi it just does not look the same right look at that okay i want you to remember this shrimp here you remember the shrimp now look at this shrimp it's not even close right it's not even close.

00:24:24 John Daub: That's not good what are you looking at huh what are you looking at you want some hey birdie birdie guess not no crows in this area it's better that way all right this is tuna and because of the tuna being fished into extinction i don't like to eat um maguro unless it's high end and i know it's sourced well supermarket sushi tuna is never really good um it's okay but it'll never compete with um restaurants and i don't know why i guess maybe it's been frozen i don't know why but this is akami which is red tuna um i actually like akami everybody oh let's put the sushi on the space boat yes you're watching a grown man making sushi ride the space boat it's a true story.

00:26:30 John Daub: I didn't even see it coming did you see it i didn't see it coming all right that was maybe the worst piece of maguro i've had in a long time that was not good maguro i think it's because i had really good maguro last week you can't compare it's better maguro than i had in the US though that's for sure i'm a big fan of eel all right this is anago check it out on the other side here anago is so good this is an eel the sauce on it is just it's a little bit sweet and it's a meaty taste to it a little bit of fishy taste but not a lot it's a very tender meat um anago versus unagi i probably like unagi a little bit better but both of them are quite good just a slightly different taste to it there's a fattiness to it there's natural oil in there that's really good.

00:27:58 John Daub: Just salmon looks bad i think i'm gonna pass i'm gonna pass on the salmon just say no sorry this looks like a kai a kind of shellfish with extra wasabi which looks like a pigeon could have done it pigeon visited this piece of shellfish here let's keep that to ourselves that's extra wasabi on a shellfish i'm not sure what shellfish it is but pretty good just a little bit of wasabi sauce on there that salmon looks not good sorry can i pass i'm gonna pass on the salmon oh oh mama i'm gonna i gotta shotgun this one.

00:29:37 John Daub: All right if you're under the age of 15 let me tell you what you do anyone here under the okay never mind take a piece do i have any more left oh yeah i do take a piece of ginger and put wasabi in the ginger and wrap it and make like a burrito out of it just kind of make a ginger wasabi burrito okay just kind of do this all right you can dab a little bit of soy sauce but it doesn't need it you're not going to taste the soy sauce anyways under 50 yeah you have to be under 50 to try this 51 is okay 60 is all right under 80. oh that's awful oh man i got tears tears of joy see that guy he wanted one too make sure there's no ants in there all right you can have that salmon can i sorry saying no i could can i's already going no just she might be watching from taking a break and watching sorry Kanae i'll bring you something else wash it down with green tea.

00:31:54 John Daub: You all want coffee to wake you up in the morning yeah you know what no go get some ginger from sushi ginger and slap some wasabi on there and make a wasabi ginger burrito that'll do it um oh yeah it's Tuesday i needed to take a break i've been working pretty hard the last couple of weeks uh john are you familiar with Inari Hinomaru. Hinomaru meaning a boat. My son-in-law and I are trying to return one through the Obon Society. The Hinomaru is usually the end of a boat. Meaning a circle. I'm not too familiar with that. Send me a message if you have a send me a message, a direct message on Instagram or something and we can talk about that.

00:32:51 John Daub: Alright, we're not done yet. I want you to click the like button. If you click the like button and we get to 500 likes, I'll show you what's in my bag. It's up to you now. A World War II soldier flag. Oh, okay, okay, okay. Send me a message. Maybe I'll see if I can try to help you out. There was another person who had brought home a samurai sword from a battle his grandfather did and he wanted to return the samurai sword back to the rightful owner. In Japan. It's really hard to do that but there are societies in Japan that can possibly help.

00:33:34 John Daub: In World War II, a lot of the documents and photos and things like this records, especially in Tokyo, were destroyed in the firebombing of March 10, 1945. Not a lot of stuff made it through. So it's hard to track down people from that era during the war era. Alright, we're well short. We're five short of 500. I'm sorry. You failed us, Internet. Oh, okay, I called you out and one person liked. Alright, now got to 500. See, you gotta call people out. Gotta expose them.

00:34:05 John Daub: Thunderbeard is here. Death by Wasabi. That could be the name of this burrito. They should have burrito with wasabi. Would be... no. They have jalapenos. What do they need wasabi for? Alright, these are the postcards that I sent out this month. This is Kanazawa. And every 10 people will get this stamp here. Which is the stamp of Kanazawa which is the image on the front. How cool is that? So this is going out to Manny and to Alan. And Alan, thanks for the suggestion. I'll try to get up to Shibamata as soon as I can.

00:34:41 John Daub: Okay, I feel some of the rain coming down here. Alright, I've been always clean your hands with alcohol before and after you eat. It's just a good habit. What's in the bag? Alright, we got there. I gotta show you in the bag here. This is in the daimyo boxes, by the way, for last month. Marty's. So I'm eating Marty's. Marty, I'm sorry, I gotta eat yours here. Marty lives in Australia and no packages can be sent to Australia. Don't worry Marty, I got more. But I have to eat yours. I'll go get more. The expiration date is September. I gotta send you a fresh one, Marty. You're welcome, writes in Marty. I owe Marty like four packages. Or four or five now. Just because there's no mail to Australia.

00:35:35 John Daub: So these are Uji, which is the famous green tea place in Kyoto. Uji matcha cookies. And these are Country Ma'am. Which is a famous maker in Japan made by the company Fujiya. I like the fact that they write in here the packaging is beautiful. It says Nihon no Omotenashi. Which is Japanese hospitality. Look at the pattern on the packaging. I just love the packaging when makers go the extra step to make it look really beautiful. And there's a little excerpt about how Country Ma'am is doing a good job with hospitality here.

00:36:25 John Daub: Alright, let's try them. Look how small they are though. This is not American size. This is Japanese size. It's not American size at all. American size cookies is proper size. This is a green tea cookie. Oh yeah, that's got some really good matcha taste into it. Oh, that is good. Yeah. Marty, this is so good. I'm eating Marty's cookies with matcha. With green tea. That's really good. I approve. These cookies get five stars.

00:37:23 John Daub: Do you see it? Do you see it? In the distance. What is that? That cannot be. That's not the same space boat, is it? No, that could be the Himiko. We gotta pause for a moment for... Oh, it's turning to the right. Oh, this is the one going to Toyosu. Do you see it? Oh, she's a beaut. It's turning. I'll be back. Alright, just... No one's gonna take my stuff. Don't take my stuff, anybody. Just stay here. Stay there. Nobody take it. Anybody... Do you see any suspicious people? No. Alright, we're good. I'll be back. Don't... It's the new crows, too. Don't take my stuff. Stinking crows.

00:38:47 John Daub: Gonna work off that sushi. It's a sweet ride. Look at her. There's nobody here. That duck could get a better look. I know Gunner, right? Gunner writes in, why isn't that thing in space? I know, right? You'd think just... like the wings would come out and then it would just fly. By the way, that was the Emperor's ship from the Meiji era. He took it from Hakodate down to I believe Yokohama? At the start of the Meiji period. So Emperor Meiji used that ship. It's now a museum. It's kind of a neat ship. It's pretty cool, huh? We tracked it down. I saw that thing coming from like a couple kilometers away.

00:40:38 John Daub: Alright. That's a good call. Somebody said make sure you wear your mask. Even though there's nobody around, really. Take all precautions. Alright. Alright, let's get back to that cookie. How you doing? There's nobody... not a lot of people are down here. Couple of runners. See, stuff was fine. Nobody took it. No crows. They don't know that I'm down here. They think I'm over across the river or something. Okay. We're all good.

00:41:42 John Daub: Got a busy day set up. Coming up. Got a busy day coming up tomorrow and the next day. Have some interviews. I've already launched... I've already told you all about the event that I'm doing, right? We're gonna be holding it most likely in Akita Prefecture. But the location is not 100% set. So I don't wanna say for sure. That's where it is. But it's gonna be either October 10th or October 17th. I'm putting on my own fireworks festival. And I'm getting professionals to make these fireworks. The shells. This isn't sparklers, people. Or Roman candles. I'm talking about cannons.

00:42:27 John Daub: This is like a dream come true. Yeah. Because it has to be really, really cool. And I was hesitant to go back to Kickstarter. Because, you know, Kickstarter. But I have help this time. I'm working with the Japan Fireworks Association directly. The people who make the fireworks. So they're helping me out with this. So this time I have help. The fireworks festival is planning right now. So we're having weekly meetings with the fireworks association on the poster, the logo, the design. To make how I'm gonna be making the movies, the microphones. I want ASMR microphones into a 4K video. A documentary on how do you put together your own fireworks festival.

00:43:23 John Daub: Because this is not like a city or township sponsored thing. This is a we sponsored thing. I can get the cameras really close to the cannons. I can fly drones. Okay. So everyone says, oh you can't fly drones. You know what? If I'm firing off my fireworks I can fly all the drones I want. If they comply with the laws of Japan. But we're going up to a place that's not populated. And this fireworks festival you can't come in person. I'm gonna be live streaming it. So you can watch for free. But I kinda need the support to pay for the fireworks.

00:44:01 John Daub: So I'll be announcing this probably next week or within the next 10 days. This Only in Japan fireworks Hanabi Taikai Festival. Which will be pretty cool. Probably it's not gonna be like 2 hours long. It's gonna be short. I can't afford like it's hundreds of thousands of dollars to put on what, or close to a million dollars I believe to put on those 1 or 2 hour shows that are sponsored by major corporations. Like Canon, Sony, Nintendo. Like all these massive corporations are the ones sponsoring it. We don't have that kind of support. But the first this is the first one.

00:44:41 John Daub: And the fireworks in Japan started in 1600s around there. But the first fireworks festival started in 1733. The reason why was because in 1732 there was cholera a lot of disease and famine and almost a million people died from this. And back then the population wasn't even close to what it is today, right? We lost a lot of people in 1732, 1733. So they lit off 20 shells on this river. Just over there actually. Maybe about 3 kilometers away in 1733. 20 massive shells. And everybody in the city of Tokyo came out and watched. And it gave them a feeling of hope and it was a way to remember the people who had lost their lives. But also it was a way to turn off evil spirits. There's a lot of meaning behind the fireworks festival of 1733. The first Japanese fireworks festival. Just in which is about maybe 2 kilometers down the river this way. Towards Tokyo Skytree.

00:45:45 John Daub: And I thought that this is really important to do it this year. One, all the fireworks festivals have been cancelled. Almost all of them. Like 99% which is a bummer. So putting this on has a ton of meaning. Not just to me but a lot of the people here in Japan. And because I was going to buy the fireworks at the Katakai and do it only in Japan for our viewers. Fireworks display maybe for 5 minutes. But I decided to just make my own. Because I want to fly drones and stuff. So it's like we're going to do our own. And that's when we're going to need people's help.

00:46:20 John Daub: It is raining a little bit. This is the rainy season so that sort of happens a lot. Other things that are happening. I'm going to go to Osaka for a scouting trip at the next week. And then in two weeks I'll be in Shiga Prefecture. That guy is cooking. That guy is cruising. And I'll be in Shiga Prefecture to film a Wagyu episode for the new channel. The new episode is coming tonight. I need your help. Thanks for reminding me. Nobody reminded me. I reminded myself. I need help with picking the thumbnail. I want you all to help here. We got 1200 people so we should be able to pick one out here.

00:47:07 John Daub: This is the first festival. I was screaming because it was minus 10 degrees and they're throwing water on me. It was really not a nice time. But it's culture so that means something. So that's it's not a wedgie. Although it could be. You have to figure that out. So this is theme 1 which has no writing on it. It's not cloudy. It's steam. Because it's minus 10 and they're throwing hot water. You just couldn't see. This is the one with the new logo. In the left corner. I cut this dude out and put in a motion blur so it looks more natural. This is option 3. I'm on the other side. The magic of Photoshop. I had this on there. This is option 4. I put the thing over my chest so you can't see my nipples. I can put that dude back here with a motion blur too. And option 5. Which is put the logo on the other side. I kind of blended in the logo so it didn't stick out too much. More of a classic.

00:48:12 John Daub: Why is everyone just laughing? What are you laughing at? This is culture. This is culture. And if you have any other suggestions. Maybe if I put the motion blur man. He's got a bucket of water. If I put him on the other side here. Maybe that balances. This is why I didn't have the video upload yesterday. I didn't know the truth. I was working for hours on the thumbnail. To make it. A good thumbnail is so important to a video. And a good title. 3 of 4. Thanks so much guys for the help. I'm going to go back and take a look at it. Astro Boy says 2. That means a lot. Thanks Astro Boy. I'll take a look and see what you guys think. Don't just write the number. Number 4 will get you the most views. I don't care about views.

00:49:10 John Daub: You earned on the new channel $15. So far. So you know. We're doing good. Starting over $15. So it's monetized. Which is important as well. So this new episode is going to drop tonight. I missed the window. So tonight. Which will be US morning. I'm really happy about this. I'm excited. It's a really good episode. It's about 20 minutes long. Longer episodes I think are pretty cool. Edited with music and a story and I'm proud of the work that I always do no matter where the channel is that the work resides and I hope that you like this adventure coming tonight.

00:49:52 John Daub: Number two, number one, number two. You guys are saying that because number one and number two? Those are funny numbers. I just want to know how long I got to wait. One or two, number one or number two. I taught Kanae that and then she said it so casually and then I think she said that to my, she said it when we went to visit my family. She goes, oh, it's number two. Like oh, don't say that. Ah, just say that to me. Some of the stuff, you know, I have to teach you more beautiful English. Wei-Yin, supporting creators, thank you. Welcome from Switzerland. That's awesome. And Scott Riley, matching the new channel revenue. Scott has doubled my revenue for this month on the new channel. Thank you, Scott.

00:50:41 John Daub: You know, it's going to take a long time before I can make money on that channel, like real to get back but it doesn't really matter. I created it. I shouldn't say that's okay. It matters but for me, I think I really want to tell a good story and that's all that matters, let's just say. And if I can tell it the way I want to tell it, I'm going to do that and if it's good work, then you don't have to worry about it. You don't have to worry about money because good work always breaks out on YouTube. If you do really good work and you keep at it, you can get back to the top or you can be a new YouTuber and get to a million subscribers. It's possible. Just you have to work really hard. This is a job. So thanks so much for the help here.

00:51:32 John Daub: All right. Have a good day, everybody. Thanks for watching with me. Oh, I see another boat. Looks like the Loch Ness Monster. Oh, it went under. Oh. Did you see that? It's going to come up for air. These ducks have gone down and never came back up. I don't know if the current is strong or what. Do you see them coming up? Where'd it go? Did that duck even exist? Yeah, call 800-I-saw-it. Where'd it go? That's not a good way to end it. I hope that duck's okay.

00:52:32 John Daub: Anyways, thanks so much for watching the sushi unboxing. I'm going to take the salmon and give it to Kanae, put it in the refrigerator and see how long it sits there. If it sits there until August, then I know she didn't really want it. I don't see that duck coming up. Have a good day. Thanks so much for the support, guys. I really do appreciate it. And Shane and Irvan, you guys bidding each other up is... I like it. I like it. We all like it. Thank you so much, guys. And I'll see you in another livestream probably tomorrow as I got some pretty neat ideas to take you around. And we have a lot to talk about when the new episode drops tonight. So see you guys really soon. R.I.P. Duck. I saw that. Bye, everybody. Is that it? Maybe that's it. There's like two of them now. I don't know. They just submarine. Oh, it's gone.