00:00:07 John Daub: Good morning, everybody. Welcome to the morning market. This is the Mikoda morning market. As you can see, it is really, really cold here. And Cody and I are going to be walking around, trying some things, talking to some people. The reason why I love these morning markets is that everybody is so friendly. This market's been going on for 54 years here in Morioka. This is really up north in Tohoku. So you can see it is freezing cold here.

00:00:39 John Daub: They have ramen, lots of ramen. They've got hot stuff, cold stuff. They've got kaki (persimmons), which aren't seasoned, but they also dry them, hoshigaki (dried persimmons), which is so sweet. I don't think some of them are ready, but we're going to figure it out. We're going to try some stuff. So sit back and relax and enjoy the morning market. There's Cody right there. He's ready for some action because there's ramen. Ramen is part of the morning routine here.

00:01:06 John Daub: Now this market opens at 4 a.m. That's really early. Not a lot of people are here, but they're setting up. And the peak time is right about now. It is a weekday, so it's not as peak as it used to be. I think maybe 20, 30 years ago, there might have been even more people here. But everybody seems to be really, really friendly and inviting. And this is a great place to come. It just smells like... Cody, you said you made a comment. This place smells like your grandparents' place.

00:01:36 Cody: Yeah, they have the old school stoves, the gas stoves.

00:01:39 John Daub: All lined around here. And they have a very distinct smell. And yeah, it just radiates with, I guess, the smell of the stove and the smell of the amazing food around here as well. You can see the stoves going right there. People are staying warm. And as we walk through this market, you're going to see they're staying warm by huddling around little stoves. And I guess the morning temperature was about 4 degrees Celsius, which is, what, 40s? 40s right there.

00:02:11 John Daub: Oh, we got some udon action going on here. Whoa. Smells really good. There's some stewing. We'll come back around, maybe try some of this. This is the place you come to get really authentic home-cooked stuff as a traveler. Things like this, where they want to sell their goods. There's some ladies here, some people here that have been at this market since it started in 1968 or something like that. And you can see there's some people huddled around the stove right there, staying warm, having ramen, onigiri (rice balls). And these things hanging from the roof, the ceilings there, that's hoshigaki, which is a persimmon that's been dried in the sun. And it usually takes about three, four weeks to get that. They're so sweet. I love hoshigaki. You can smell that stove. It's the gas stove. It just makes it smell like... I don't know, the last time I was in winter in Eastern Europe, I got this smell.

00:03:36 John Daub: Want to try some? Is that miso? Oh, pickled cabbage, yeah. That looks really good. Let's get the ambiance while it's still morning. The sun just rose. We got here when it was pitch black outside. Now, this morning market is very famous for hitsumi ramen. It's like a soy sauce based, kind of like a noodle dish. I wouldn't necessarily call it ramen. It's like a very traditional noodle dish from Morioka prefecture. And apparently it's really famous here. Your glasses are steamed up. I know. It's like what happens in the freezing cold of Tohoku. It's really cold. There's no way around it. Summer is over. Shall we try a bowl?

00:04:37 Cody: Sure.

00:04:40 John Daub: I'm actually not that hungry. We had wanko soba (small bowl soba) yesterday. I had 122 bowls of wanko soba yesterday. I'll take one.

00:04:47 Cody: I'll take one.

00:04:55 John Daub: I like how they have matching outfits. Hey, Shane's here! Good morning, Shane. Hey, Tony. Irvin. Welcome, guys. Guys, hello, hi. A21 is here, Carrie, Raymond, Matt. Nice to see everybody. Good morning.

00:05:22 John Daub: This place is awesome. It just feels so authentic, lost in time. Urbans, thank you. We're counting higher. I like these weird numbers: two, three, four, five. Jeff, Ang, in for the ramen. Thank you. Thanks for the breakfast, guys. We've just gotten a bowl of ramen. Um, we're gonna spread it around so you can get it to go as well. But where would we go? I'm not sure. Right now with the whole coronavirus, they're not allowing inside dining. So, all right, a little experience all the way back there in the little corner. Okay, so we could bring our food there and have a little seat. Oh, so we can't eat here apparently. Not okay, so you can't eat on the... Oh, you can see it boiling.

00:06:32 John Daub: This is... it's like a flour-like dough that they knead out, kind of like a really thick wonton. They put it into a soy sauce based kind of like soup. And then yeah, it's really famous here in the Morioka region. Again, this is called hitsumi ramen or soup noodle, I guess noodle dish. Right? They have a ramen over on the other side as well. We'll go and take a look at that. So this is like a noodle. Would you say? I would say so. It's made out of flour and water dough. Um, and then they stretch it out, so I think there's a lot of gluten forming, so it has a nice texture. And yeah, people love eating it in the early morning because it warms them up, gives them a lot of energy because of the dough. These types of dishes in these kind of morning markets are quite popular because back in the day, post-World War II, flour was quite cheap, so a lot of flour dishes like this, whether it be udon or soba, ramen, they got really popular. So I guess this is the one that was popularized here in Morioka.

00:08:18 John Daub: He's putting some more in there. Oh, look at the way you stretch it out before you put it into the water. You stretch it out before you put it in there. So there's a little burdock root, some carrots, the aburaage (fried tofu), which is like a dried kind of deep-fried tofu. Yeah, and then some green onions. So um, you can smell the burdock root. I can smell that. There's shiitake as well, some mushrooms. But I'm really interested in the noodles, so let's give this a try. Maybe I can... and maybe Cody, you can take the stick for a second. That looks hot. Don't burn yourself.

00:10:08 John Daub: Mmm. So stretchy flavor to it. I like that. As you're talking about the gluten in there makes it really stretchy. It's a good noodle. I've never had anything like it before. Just a flat basic noodle. It's more than a noodle. It's like something between a bread, morning bread and a noodle or something. I don't know. It's just really good. You want to try it?

00:10:49 Cody: Sure.

00:10:49 John Daub: I purposely tried not to slurp it in the soup for you and try to keep it clean, but give it a try. I'm curious on your take on this. How you doing, Slinky WX Turbos? Hey, Tony P. At least it's keeping us warm.

00:11:28 Cody: Indeed. At most it's filling us up. It's like a chewier udon noodle.

00:11:36 John Daub: What's that? It's a thicker, chewier udon. Yeah. It has a lot of gluten in it. It has a lot of gluten formation. So you really get that chew. But yeah, I could see what you're saying. And it really keeps you warm. Yeah. It's burning hot. The winters here in Iwate are really, really cold. Actually really cold. So it's nice to stay warm with this. Let me get a big pull here. There's some vegetables. Look at that. That's some really healthy good stuff right there. Good? I could tell you by your face that was really good. So good. It's so healthy. There's vegetables. When I compare this to yesterday's soba, there's no comparison. Look at that noodle. That's crazy. That's a noodle. I gotta... we gotta film this for the main, the other episode here. All right. I'm gonna take this one down. Can you, uh, yeah, there we go.

00:13:13 John Daub: I'm gonna be full in like no time. Yeah. I didn't have that much space. Those noodles are still there, still in there I think. Nice. What would you call the stock, Cody? That's a good question. Thanks for asking, DimmyDM. So niboshi (dried sardines) is dried sardine and hoshitake (dried shiitake). So dried mushrooms as well. Dried mushrooms and dried sardines, but it's not like sardines in a can. It's fresh stuff. So I'm sure we'll find some niboshi here around here on sale. Oh yeah. Some more? Sure, go ahead, dig in. When we came here it was dark. The sun's starting to rise, and it's not normal for me to get up at sunrise, so we went to bed at like nine. I feel like I feel the spirit of Tohoku. You have to go to bed early and you wake up early. But the prices on everything, it's so inexpensive. He's got some kaki. I'm gonna have to buy some stuff for our pantry, for our refrigerator. Good old Frosty could use some of these back in Tokyo. Hey, John Kimura, good morning. It's good, huh? Yeah, very heartwarming. This is like the perfect food for these morning markets just to warm you up. Yeah, especially in the winter. I could see that perfect food. This would be... yeah, I'm gonna just try with some of the shichimi (seven-spice) peppers. Yeah, this is sashimi with garlic, so I mean...

00:15:03 John Daub: Oh. Did you get your steam from your mouth? How is the shichimi? Um, it's really good. Yeah, I'll have to order another one. Yeah, this is better than the hotel breakfast. Oh, I'm sure. That's so good, you have no idea. I wasn't even hungry. Right, were you hungry? No. Yeah, I can still feel the wanko soba on my stomach. Yeah, yeah, this is worth stretching the stomach for. Yeah. Speaking of stretching, these are getting stretched and put in there. Do you want any more? I'm pretty much done. Yeah, yeah. Okay, oh actually I want a little bit of soup. Yeah, go ahead. All right, we're going to take you around the morning market a little bit more. There's some places, there's some fruits that we can try here. It's apple season too. Look at those apples. I'm gonna definitely take a bushel back with me, and I want to buy them here because they're special when you buy them here. Uh, apples up here in Tohoku are incredible. Oh, we have apples. Hey, give us to us. Oh, that was a little complimentary snack. All right, let's give these a try. Some Tohoku apples. Very sweet. Very sweet.

00:17:32 John Daub: How are the apples? Good? Have an apple. With some of this star... We got that. We'll be back. And probably will be back. I gotta film a little bit for the... that's a good noodle introduced. I gotta come back and film for the new channel episode. But you can see people that are huddled around staying warm. There's the hoshigaki right here, and these hoshigaki he said they're like maybe in another two weeks or so. They're so sweet. I feel so great to be out here in the countryside, isn't it? What is it, is that kiwi fruit next to it? It looks like kiwi fruit. I guess you could make like dried kiwi fruit out of this. And I bet you when these are dried, they're not expensive at all, right? I would say they are expensive because yeah, right, all the water weight out and then so it gets more condensed and the weight drops. So if you're paying by the weight, it might be a little bit more expensive, but it's kind of like jerky. Yeah, I know at the store you can get a pack of them for like 800 yen or something, but it is so worth it. It's like candy. It's so sweet when the sun dries it. Turns into like candy. Um, oh, this is the lady that's been here since it started, right? So she's been here for 54 years. Incredible. And apparently has not missed a day. That's the rumor. She hasn't missed a day here as they're working. So uh, we're gonna loop back around and I might buy some vegetables. I guess it'll keep for a couple of days, right, Cody? Until we can get back. I gotta carry everything I buy though, right, on this noodle tour that we still gotta go all the way to Akita and then up to Aomori tomorrow. So make sure you subscribe and don't miss an episode. And if you're not getting the notifications, unsubscribe and subscribe again because some of these YouTube policies have caused older subscribers not to get the notifications until they've...

00:20:00 John Daub: Oh, look at that heater. Oh, this is so good. Oh, this feels so good. Oh, my hands are freezing. I'm just not used to this winter stuff. It's a little bit of a shock when you go from Tokyo and then all the way up here. I guess they got their first snow of the year a couple days ago. What's up with that? Marty's in Australia going, you guys are cold. Ha ha ha ha. I'm sure. Australia is probably coming into spring and it's warming up pretty good. And then we get the backside of it now. So the sun is up. It looks so much... The reason why I started this live stream slightly earlier is because it looks so mysterious in the morning. It's so cool right before the sun comes up. Look at these kaki here. You can see. This is from Yamagata that they're selling. But it's so inexpensive. Those are persimmons. Hi, guys. Lots of fruits here. Oh, there's some kabocha (Japanese pumpkin). Look, there's some pumpkins there. Two dollars for that whole pumpkin. That's really cheap. 80 yen for the carrots is like unheard of in Tokyo. I know you'd never find that for 80 yen. That's in Tokyo for four carrots for 80. That's under 75 cents.

00:22:06 John Daub: Actually, Monday's... this is Tuesday, right? So the weekdays are not as busy. The weekends are way busier. Yeah, I guess a little bit more shops. They even have a hairdresser that comes on the weekend. The hairdresser comes here. And it's like a hairdresser. Well, so you get 10 kilograms of rice for new say in the city. See, this is new rice too from Iwate here. What's underneath there? These look like... what, turnips? I don't know. Yeah, they're not apples. Are those apples? No, they're not apples. That's too big to be an apple. Oh, kabu (turnip). Kabu. Yeah, it's kind of like a Japanese radish, but there's a red one. There's a red one. You sell pretty ones? Oh, it's so pretty. Is this for business? How do you do this if it's a regular product? You cut it like this. And then you cut it into this thickness. And then you salt it. Oh, I see. So you can put it in here and eat it at night. Oh, good stuff. So in the morning, you come here and you buy it, cut it into little strips and then pickle it almost. Yeah, make it into like a low salt water pack. Wow. And the thing is, you know, that's... I can't eat 10 kilograms of this, right? You have to buy a whole bag and it's like $14. But if you cut it up and start to pickle it, I could eat that. Yeah. Over time, right? Yeah. It never really goes bad. Look at those carrots. What? I've never seen a carrot that big. That's bigger than my hand. That's bigger than my head. That's bigger than some kids.

00:24:16 John Daub: Well, these look good too. That's like a purple daikon (radish). Like a purple Japanese radish there. Interesting. There's some more kabu. The ones that the guy had was red. Those are white. I've seen the white kabu. I haven't seen the red one. Yeah, I've never seen the purple kind before. It's a big one. They sure know how to grow vegetables up here. Probably helps to be away from all the hustle and bustle of Tokyo. Oh yeah. My hand is frozen. You can see just everybody huddled around trying to stay warm. Aigoozaimasu. So we have some fish here, salmon and some chicken. Oh, that's from... This is from Iwate. From the... tarako (cod roe). From the local area, which is like a fish roe, right? Yeah. So all this coming off of the Pacific here, right off the coast of Iwate. So really fresh stuff here. And it's going to be frozen because I'm frozen. I'm living in a refrigerator right now. Hey, Bernhard. Welcome. Thank you. Bernhard Asbach. Jeff Roberts says, no thanks. Gary's here. The best friend of a lonely house. Daikon. Oh my gosh, Gary. Did I just read that? Right now it's about... what time? I guess it's like around 7 now? 6:42. These apples. I got to take back some apples. It's huge packs. It's such a great deal. Yeah.

00:26:24 John Daub: What I love about these markets, it's just you can still see a slice of life going back to the Showa era, right? It feels like we're in another era, doesn't it? This would be like the convenience store here. Yeah. Interesting. It feels like another era. I love that about this place. I'm so coming back here. Good morning. It's cold. It's so cold. Are you going to live here? Yeah. Where are you from? I'm from America, but I live in Japan. Oh. Yeah. It's warm, isn't it? Yeah. Oh my gosh. The little food stands. Yeah. I'm a friend of yours. I'm a young man. Oh. Yes. They have some cocoa. What is it? She's curious about where we live and yeah. I'm making a YouTube video. YouTube? I'm making a video. Oh, a video. Oh. Great. So there's 1100 people. An audience. So now, not everyone can go to Japan, but we can do a little video. Yeah. Just like that. Yeah. Please come to Morioka. Yeah. I see. Okay. How old are you? Hello. Hi. Hello. I'm 46 years old. Oh. Okay. How many years have you been in Japan since you've been married? Wow. Already 20 years. About 23 years ago. About half of my life. Have you been working at the market all this time? Since the beginning? About 20 years. So she's been here for about 20 years. Before she was down there. You became friends at work? Yes, we made videos together. Oh, you made videos together. So you're married to a Japanese person? Yes. Your wife? Yes, she's Japanese. Really? How about your children? Not yet. They're working hard. Thank you. Thank you.

00:30:03 John Daub: You're so wrong. It's so good. And they do this with so many different types of kind of like starchy fruits and vegetables even. Yeah. They even have it for potatoes as well. Wow. Hey, Bernhards, now a new traveler. Welcome. Awesome. You've unlocked some cool emoji. Nice to have some new travelers. Kiki's here. Hey, Kiki Miyazaki and Brenda. Aloha. Hey, Ranjit. Ranjit, get something from that lady who's been trading in the market since the beginning if possible. I totally will. I got to go. I got to go back and get some stuff. I just don't want to carry it. That's the only problem. So we came into the market. Just a couple of notes here. You do have to spray with alcohol and I think that they might do a temperature check too, just to make sure that you're not coming in to spread things around the market. I think it's good. Cody and I for the last two weeks have been taking our temperature and monitoring our health just so we can do everything that we could possibly do to make sure that we're keeping everybody around us safe as well in these pandemic times. But it's also so important to come out and visit too. And to kind of just say hi, meet people. It gives people hope that things are going to be turning around a little bit. It's been a pretty tough year for everybody. Look at that stove over there. Wow. You can see it comes up here and the steam goes out at the top here. Mask okay. Mask okay. Thank you. Oh yeah, mask. Have to wear a mask here. Yeah. So they have the policy. Everybody must wear a mask for safety reasons. So and he's got the sign for it. Thank you. Thank you. Yeah. So very good. Yeah, it's... I think that's a good thing that they're doing, trying to keep everybody safe. But I think that because of the pandemic, there's not a lot of people here. Therefore, the sales are definitely down this year. So we'll, Ranjit, we're definitely going to buy some stuff to take back to Tokyo for sure. Like these apples here because I love a good apple pie. And you can get this entire box here for like a ridiculous amount. It's like a really cheap price. It's like $10 a box. All right. Oh, you gotta stay warm. Thank you. Thank you. Thank you. Yeah, very nice. Hey, Liz Page is here. Welcome. You're now a new traveler, Liz. Thanks for joining us here.

00:32:48 John Daub: Is there anything else we can try? They do have the morning ramen. I didn't have that there. I think we're going to film that one though. Right? Yeah. Did you want to try the mochi dish that they're selling? Yeah. That's what we were trying to sell to us earlier. It's like, apparently it's really famous. Okay, let's try it. If we get to 600 likes, we're going to try some mochi. This is where the audience can participate. All you got to do is click that like button. We're going to get some mochi. We probably will do it anyways, right? We're going to do it anyways. I got to try. I love morning markets. It's just such a special... Yeah. It's so special because... like I said, I've been here before. It feels so much like we've gone back in time. It just smells different. It feels different. It's an old world feel to it. And that's what makes this place super, super special. All right. We're going to just this little booth here. Wow. So this sold out, but she said she's going to make us some. That's awesome. That's amazing. Sold out. She goes, oh, we sold out, but I'll make you some. They would never do that in Tokyo. They would never do that in Tokyo. They're like, oh, sorry. We're sold out. See you tomorrow. This is my happy place now.

00:34:30 Cody: You know what's funny is my grandparents were actually anko (red bean paste) producers.

00:34:35 John Daub: Oh, really? Yeah. So when I was a little kid... Red bean paste. Yeah. When I was a little kid, I used to go down to my grandparents' place in Tokushima and eat like raw anko, like loads of it. And so now I'm not like the biggest fan of anko. Anko is red bean paste. It's a sweet red bean paste that you see in a lot of confections here. It's actually really good. At first, I think that it might be an acquired taste, but apparently Cody's grandfather made a lot of it and he's ankoed out. Yeah. You don't want any anko at all. And it's yeah. And it's in everything in Japan. It is in everything. They even have like anko soup. Yeah. You know. Anko and matcha is like a combination. Yeah. Anko matcha. Yeah. You get that in kakigori (shaved ice). You'll see that in a bunch of other confections. They have ice cream on top of ice cream. It's a good topping. It grows on me. You know, anko is also a weird fish from Ibaraki. You can get anko, the deep sea fish. She's in there making the mochi. We're standing outside this shop because she's inside here making mochi for us. That's awesome. You're making mochi. Yeah. She has azuki soup. She has the koshian (smooth red bean paste), tsubuan (chunky red bean paste). So koshian is the smooth, smooth red beans paste. Yeah. And this is the one that still has the beans kind of like inside. Which one did you like when you were eating it?

00:36:09 Cody: When I was a kid, I used to love the tsubuan. Yeah. You get a little bit more of the texture. You get the beans in there. Yeah. Extra beans.

00:36:17 John Daub: But I know a lot of people like koshian just because it has that smoother kind of creamier sweet taste to it. Beans, beans are good for your heart. The more you eat, the more you... Fart. No, don't say it. It's a family show. It's a family show. The more you toot, the better you feel. So eat beans with every meal. That's the... Right, tooting. Tooting. Yeah. The more you toot. But that doesn't rhyme. Yeah.

00:37:02 John Daub: Kuromitsu (black sugar syrup) and kurumi (walnuts) are high. So the... I don't know if you can hear it. Kuromitsu is a nice Japanese word for... like a black honey. Yes. Thank you. Put it at the right height. Yes. Excuse me. Thank you. Now we got some extra. Oh, that's so kind. Excuse me. Then I'll take it. I'll take it. All right. She's getting us two. Ohashi (chopsticks). Thank you. Thank you. Oh, that's nice. I love it. Should we take it to the warm-up area? Yeah. All right, let's go to the rest area. And we're going to go eat this mochi now, and then we'll see what kind of other trouble we'll get into. Hey, Jennifer French. Ohayou gozaimasu (good morning). Aaron M. is a new traveler. Welcome, Aaron. Thanks so much for signing up. Look how warm that looks with the stove there.

00:38:10 John Daub: This morning it was about 3, 4 degrees Celsius, which is, I guess, upper 30s, lower 40s here in Iwate. This is the morning market. What is it? Mikoda. The morning market's name. I forget. I actually tagged it in the... Oh, Mikoda? Yeah, Mikoda, yeah. This is the Mikoda morning market, or the Morioka morning market. And this is the only morning market in Morioka, right? And it's also the only one in Japan that is only open in the mornings. Oh, this is the only one in Japan open in the mornings? Yeah, so it's... There's other ones that are open throughout the day, but this is the only one in Japan that opens from 4 a.m. and closes in the morning. It closes in the morning. I know. It's going to be closed in about 30 minutes, I think. All right, let's try this mochi, and then we have to go get some more ramen, I think. We actually... Oh yeah, it's 6:30. It's almost 7. So we actually have a train to catch in an hour, so... yeah. Hey, Leonardo is also a new traveler. Welcome, Leonardo. Thanks for joining us. Jennifer French. Good morning. Yes. It's cold. Oh!

00:39:41 John Daub: Oh! All right, let's try it. All right. So I guess it's like a mochi, and then in the inside there's kuromitsu, which is like a black sugar... Black honey. Black honey. Kuromitsu. Kuro (black), mitsu (honey). There's kurumi inside as well, so walnut inside. Oh wow! And this is a Morioka special. Dynamo Joe's in the house! John, I never get to see your livestream, so here's a gift of appreciation for all your content and positivity. Also, our cat is a fan. The cat's a fan. I love it! As well as runs into the room when she hears your voice. Dynamo Joe, thank you! My cat's a little bit weak right now from freezing cold weather. Look at this thing! Oh, it's so cute! Look at this thing! Oh wow! It's like freshly made, so it's actually quite warm as well. Yeah, it's still warm! CB is a new traveler. Welcome, CB! Look at this thing! Oh wow! It's so soft still! Oh my gosh! I don't know if I can eat anymore if I eat this, Cody. This is like... It looks like caramel, doesn't it? Yeah, you have so much noodles left. Oh yeah, that's right. Today's all noodles. Alright, we're gonna try this here. I gotta put this down in order to turn the camera around.

00:41:39 John Daub: Oh wow! This is so good! It's mochi. So it's mochi. Stretchy, chewy, goody good, but this sweetness! It's kind of a chunky sugar in it. There's some kind of crunchy consistency to it. You can see that it's black honey, and I think nuts, maybe kurumi. Yeah, walnuts. Mmm, walnuts. You want any? Sure. Wow, super soft. The walnuts have a really nice kind of like sugar coating to it because of the kuromitsu. Pairs really well with the mochi. The crunchiness of the walnuts gives it that texture variety from that soft chewy mochi. Really good. It's... I'm in paradise. And mochi stays with you for a while. They say it sticks to your bones. Really? I don't know if that's good or bad. I don't think that's good. I don't know. This is our view on the other side. Very, very cold. The market opens from 4 a.m. and until 8:30 a.m., about 8 o'clock they said. So in about an hour. So we gotta go back to the hotel. You're gonna be late for the hotel. You know, we will have dinner now for a couple of months for being... Jack in the Box, our little hotel safety. We're gonna be heading over to Kakunodate today. We have some ramen to eat for lunch and then more ramen to eat for dinner. And Cody and I are planning to do a midnight live stream actually. Well, let's... I think it's not gonna be midnight, but...

00:44:27 John Daub: For making this possible because without the rail pass, I don't think I can afford to come up here. If you didn't have a rail pass, a one-way ticket to Morioka is like $120 one way. But for $120, I could buy the entire pass for three days of unlimited travel. So big shout out for making the 2020 pass, the JR East Welcome Pass, which is on sale now to everybody who's living in Japan with a non-Japanese passport, but not Cody. Cody can't use the JR East Pass. Cody paid full price as a Japanese citizen. You paid? Yeah, he has to pay full price, actually. It's not... You know what? He's still here. It doesn't matter. Cody's here. That's all that matters. Nosh, thanks so much for sharing the link for the pass here. Again, share this information with any family member. If you're living in Japan, they got to take advantage of this pass because we don't know. If not enough people buy this, they might not keep it around longer than February. And I want them to do this pass all... I want them to make a 2021 pass, right? So I'm invested in this now because I love Tohoku. I love mochi. I love soup and I love warmth. So thanks, everybody, for watching this live stream. That was really cool. We got a chance to see a market that's sort of left back in time. It's authentic, 100 percent, because the people who are working here have been working here for decades. And you get that vibe from them that they really love what they do. They really love this market. And actually, so do I. I really like this market. And I think I will be back here. Don't you think so?

00:46:19 Cody: I think for sure. Yeah. Especially on the weekend.

00:46:22 John Daub: I'm not a big fan of waking up at 5 a.m., but I would for this market. Tons of great food, fresh produce. Great people. Everyone's so friendly up here as well. So yeah, really good experience. Yeah. All right, folks. Have a good day. Have a good night. We'll see you again in about 12 hours in Akita. We got to go into the other side of Tohoku in order to hit the nightlife over there on a weekday. Probably just ramen. Hey, that's not just anything. That's ramen, man. That's good. See you later, everybody. Hey, Chicago African. Thanks a lot. Have a beer with lunch. I can't even think about lunch. I'm trying to get through breakfast. It's 7 a.m. Later, Gator.