00:00:03 John Daub: Welcome to Daisen. Look at the colors here. The leaves have changed on Japan's west side. It's a beautiful scene. This is one of my favorite places in the entire country, Mount Daisen. It's a natural place that's off the beaten track that I know you'll love if you do come in this direction. Maybe some of you watching have been here—share your experiences in the comments. The easiest way to get here is Yonago Airport, then a bus or taxi up to the top. It's not that far.

00:00:39 John Daub: But this place being off the beaten path makes it super special. Up the mountain you have Ogamiyama Jinja (shrine), a 1,300-year-old temple and shrine, and Daisen Jinja is also up there. You can go up the steps—the roadway is incredible. I'm bringing that to you in a separate live stream or upload soon. But from here at the start, this is a really beautiful natural area, and this is kind of where it ends. As soon as you get to where cars are rolling through, there are restaurants, shops, markets with a really different vibe than a few years ago—they've done a great job renovating it.

00:01:33 John Daub: We're going to check out some street food and have a bite. It's awesome with all these colors in the mountains. Hey, Andrew from Fort Wayne, you made it. Jeff Ang, you better believe I'm putting that toward the first thing. GCN official, hi—get yourself something yummy. I see something on my radar from coming up here. Just a note: I'm filming a non-live stream up to the shrine because the signal's weak. Walking up is amazing—everyone should do it. Look at the colors. Aloha, Brenda. Really nice here. Michael Sassano, thinking the same—local beer, Daisen G-Beater craft beer, so good. Maybe sneak into a shop for some.

00:02:51 John Daub: Sit back, relax—crack open a beer if it's evening or oatmeal for breakfast. Settle in for the next 15-30 minutes of Mount Daisen. Believe it or not, this is Daisen-Oki National Park, which includes areas to Okayama. National parks have stunning towns like this—not just forests. So when walking a national park, you find beautiful towns inside. This car got lost—let it go by. Another angle: the peak of Mount Daisen. From a distance, even more stunning. We drove up several hundred meters—it's a little less than half Mount Fuji's size but resembles it, the Mount Fuji of the West.

00:04:27 John Daub: Here's a kurimanju stand—love yatai (street food stalls). Smell that sweet baking dough with chestnut cream. So hungry. Konnichiwa. Kurimanju oishii ne (delicious, right?). Anko mo aru ne (red bean paste too). They have red bean paste and chestnuts. Getting some kuri (chestnut) and anko. Five for 600 yen—really cheap. Great start—need coffee too. It's only 150 yen.

00:06:31 John Daub: They ordered ten. Wow, yakitate (freshly baked). Five kuri manju please. Do you stay here every day? Everyday—we have a change of table. Oh, butter jaga (potato with butter) down there? Yes. You always eat it from there? Yes. Thank you. He's here almost every day—if you come, try these. Cracking one open—butter jaga guy sells potatoes with butter, great street food.

00:09:37 John Daub: This place is famous in summer for natsu baraki (summer torch festival). They're so hot. Oh, cannot describe my love for these—like a pancake around fresh chestnut paste. Take a bite. Oh my god—that's fresh chestnut paste, just a little sweet. Pretty much a pancake—you saw them made. Just over a dollar each, a steal. Got four for the day, but lots more coming.

00:10:41 John Daub: Question: Can you eat and walk in Japan? Gray area. Street food usually okay, but careful not to spill—makes a mess, like dropped ice cream. Typically, don't eat or drink while walking—find a bench. Lots of hikers to the top. Daisen trail still open, but first snow yesterday—getting cold.

00:11:29 John Daub: So good—staying sugared up. Want more food? Like button. This dango (skewered rice dumplings) shop from Yonago just opened—under construction before. This is Montbell (outdoor gear store).

00:11:57 Dean Newcomb: Dude, no way. Haven't seen you forever. Hello, mate. What are you doing here? I'm streaming Daisen for national parks. Tottori's one of my favorite prefectures. This is Dean Newcomb. Hey, guys. You here with anybody? No, just shopping. Hiking gear—awesome. What'd you get? Daisen has Japan's cleanest water. Great food—got local apples. Always a sucker for healthy snacks. Luckily you're here—one for you. Not the world's most expensive, but some of the best water, apples, produce from lush, fertile soil. Amazing meats and veggies.

00:13:15 John Daub: Cool. Going to the end—what are your plans? Got time, mate. Dude, great—more fun with company. Can't believe it—haven't seen you forever. Video's about street food. Can't eat those apples—not street food. Come back. Had these dango before? No. New—under construction last street walk. Montbell's brand new too. Like Patagonia or North Face—Japanese equivalent. Main mountain street. Path to Daisen this way? Yeah, summited about a year ago. Little bridge, pile of rocks—they take to the top. Conservation: carry one rock up to rebuild and prevent erosion.

00:14:57 John Daub: Beautiful natural area—better leaves view. Hey, John Kimura—bringing gifts, maybe not kurimanju. Queen of Tacos, tip Jeff for street food. Dango in two-three minutes. This cafe closed—great ice cream, old spot. Holidays Wednesday-Thursday, many shops closed. Montbell: CEO loves Daisen, built in mountain town national park. Gear at normal prices. Manhole cover: Mount Daisen by Montbell, for 1,300-year temple walkway.

00:16:43 John Daub: Best fall day—clear blue skies, sun warms. Daisen's cleanest water—Suntory bottles here like Minami Alps. From here, clear day: entire bay, Yonago City, Sakai Minato (Yokai Town—mythical creatures), Mihono Seki, Eshima Ohashi (terrifying bridge)—Daisen makes it look small. Crowded on beautiful days. Trail start: well-maintained, three hours up/down quick, five up, two down—start early, half day.

00:19:24 Dean Newcomb: National Park guide explains conservation—big pile of stones, same as summit. Take from bottom to top—every visitor contributes. Picked a healthy one, even gave bigger to director. Nice contributing. They restock stones.

00:20:26 John Daub: Climbed for NHK five years ago—cool episode on demand. Took big rock up. Summit looks like this—carry stones to protect from erosion. Mountain growing 'cause people do it. Crowded trailhead—hikers with poles coming down. For new viewers: Daisen town in Daisen-Oki National Park. Leaves changed, end of autumn—beautiful koyo (autumn foliage). Got Mavic Mini 2 drone—199g, flies under laws.

00:22:35 John Daub: Koyo—peak time, hotels booked, scenery wonderful. Come every year. Want a photo? I'll take one. Good shot—spectacular background. Trailhead near Montbell—grab gear if forgot. Chilly, even summer—1700m, half Fuji. About 15°C now, colder at top.

00:24:31 John Daub: After this, walking to Ogamiyama Jinja—show area, more street food, dango. On bridge near parking, rock pickup, trailhead to summit. Down to town, beautiful green area—ski spots in winter, low snow last year. First snow—locals say melted 'cause warm. Unbelievable for hot countries like Singapore.

00:25:59 Dean Newcomb: Like dango.

00:26:01 John Daub: Automatic—watch. Empty. Jirato (bamboo charcoal)? Souvenir. Sumi (charcoal)—not squid ink, wood charcoal. Bamboo—burned take (bamboo). Daisen chestnut. Sold out dango, but matcha (green tea), anko (red bean paste), kuri (chestnut).

00:28:02 John Daub: PayPay—no cash, future. Payment station for lines—scan, coins, bills, change, receipt. Cashless in Japan—happening slowly. PayPay song: Pay, pay, pay, pay. Suica, etc. Charcoal ice cream—burned bamboo, volcano look. Local ramen, coffee, amazake (non-alcoholic sweet fermented rice drink)—healthy, bits of rice. Matcha, tomato jam from local farmers. Mountain veg on rice.

00:32:10 Dean Newcomb: Itadakimasu!

00:32:13 John Daub: Outside. How is it? Like tiny ball bearings—melts fast. Interesting. Slight burn, semi-sweet vanilla—coloring from burned bamboo.

00:33:00 Dean Newcomb: Tabiatsu (easy to eat)—not burned taste, just color. Volcanic look.

00:36:36 John Daub: Eat/walk in Japan? Light rule—bad manners, but okay sometimes. Vending drinks: drink all, bin immediately. Street food fun at festivals—exceptions on sticks.

00:37:39 Dean Newcomb: Old lady staring means you broke rules.

00:37:52 John Daub: Present—kuri manju, still warm. Chestnut pancake. Filling—best dollar. Five for 600 yen.

00:39:02 Dean Newcomb: Very good.

00:40:01 John Daub: Man soku (full). Crows—Toby (crow)—trick by acting like them. Onsen (hot spring) area—foot bath free post-hike. Natsu baraki torches, lunch spot. Soba place: Daisen okowa teishoku (steamed rice platter meal) 1300 yen—great chicken, eggs.

00:42:32 John Daub: End of street food—sad no dango. Colors stunning. View to bay through trees.

00:43:24 John Daub: Inakaya (countryside cafe)—great coffee post-hike, yokan (sweet jellied confection), relaxing old building. Trendy mountain cafe stream two years ago.

00:45:04 Dean Newcomb: Just had son 9-10 months ago—hasn't met grandma. Corona delaying Christmas home.

00:45:51 John Daub: End of street—hoshigaki (dried persimmons), sweet natural sugar. Umeboshi (pickled plums)—strong smell. Good soba restaurant. Woody vending machine. Sunset cafe—interviewed 106-year-old yo-chan. Natsubaraki music here. Ogamiyama Shrine next—strovie (strobe video). Terrace, National Park Center restrooms, Daisen History Museum.

00:49:00 John Daub: Green area festival-packed June—cool summer vs. Tokyo heat. Street food, stage—friend Mika MCs. Best chill spot. Miss grass from UK—not common for picnics.

00:50:25 Dean Newcomb: Drove up together—flew morning, rented car. Not great actors—random meet fake.

00:51:11 John Daub: Old school: rub apple clean. Daisen G-Beater Montbell edition—favorite beer, but you're driving. Yogurt from Daisen—happy cows, great dairy. TV show ate around mountain.

00:52:32 Dean Newcomb: No opener.

00:52:37 John Daub: DJI works—volcano! Don't litter.

00:55:10 Dean Newcomb: Apples best in Japan—UK big is average here. Fuji apples from Aomori, not Fuji. Akan National Park, Lake Mashu—remote east Hokkaido.

00:56:16 John Daub: Coldest live: Lake Akan -20°C, wind chill -50. Rikubetsu coldest town -32°C. Apples: Japanese eat cut up, not whole—wild barbarian otherwise.

00:59:40 Dean Newcomb: Eat core if 1000 likes.

01:00:13 John Daub: Thanks Dean—tonight yokai town (GeGeGe no Kitaro), subscribe notifications. Tomorrow Mihono Seki—lighthouse, shrine, taiko drums. Scenic fishing town, cool manholes, low tourists. Mihokan ryokan. Walking to 1300-year cobblestone Ogamiyama Shrine—strovie. 700 likes—not enough for core. Discord for chat—need nitro boosts. National parks underrated—western Japan pick.

01:03:15 Dean Newcomb: Highly recommended—perfect fall weather.

01:03:43 John Daub: Thanks—700 likes, no core. Supernatural Dean/Sammy jokes. Summit: 3-5 hours up, amateur okay. Like Kilimanjaro—jungle to bushy top, boardwalk protects vegetation. Have a good day—see you at yokai town. Subscribe, check Runaway Japan. Ciao.