00:00:00 John Daub: Greetings everybody! Welcome to Mount Fuji. We have an absolutely beautiful view from the port here near Fuji City. And looking back, the industrial skyline, I guess you can call it a skyline, all of the factories, which I guess has its own charm in a way. It helps when you have Mount Fuji right there, right? But we've come here to eat. I hope that this signal lasts. It's a little bit sketchy. This is a live stream.

00:00:31 John Daub: Dean is already in there. I think we've ordered a couple of things, but this is the fish market. I put a link in the description if you'd like to come and check this out. They serve lunch until 1:30 p.m. So we're kind of on the fringe of that. But it's a beautiful place. Come here, eat. We parked our bicycles right here. Do you see? We rode here. It took about 10-15 minutes from the ryokan that we're staying at, the traditional Japanese inn.

00:01:01 John Daub: You can kind of feel Mount Fuji just because all over the place they have Mount Fuji. Not just here. They have Mount Fuji right there. That's pretty cool. So I've been spending about two, three days here in Mount Fuji to film an episode on Japanese tea. And it's kind of nice to share with you that experience. G-Town welcome new traveler. Let's go inside here.

00:01:38 John Daub: Alright, Dean is filming something for his show. So we're going to go and order the specialty here. It's called shirasu (whitebait), which are white little fish that are raw. Some people might be squeamish to eat it. But I got to tell you something. It's really, really good with a little bit of soy sauce on it. So we've ordered one, which is the thumbnail that we took here. Yeah, this is shirasu, right? Raw egg on the top. A bit of negi (spring onion) and ginger. Ah, that looks so delicious.

00:02:27 John Daub: You can see the eyes. Some people might be creeped out by it. But I have to tell you, if you can put your feelings aside, you will find some deliciousness in there. It is a kind of delicacy. Yeah, Japanese love shirasu, right? In the description, in the comments below, let me know. Would you eat this? How do you feel about shirasu like this? Sometimes it's cooked and it's white. Right, but this is raw.

00:02:53 Dean Newcomb: Are you okay with eating this?

00:02:57 John Daub: Yeah? All right. It's my soup. It's pretty standard. Good. It's your soup. All right. So this could be mine here.

00:03:06 Dean Newcomb: That's yours?

00:03:07 John Daub: Yeah, let's go and order some more.

00:03:08 Dean Newcomb: Sounds good.

00:03:13 John Daub: It's nice being able to eat in the market, yeah? Absolutely. Oh, I like they got free tea here. That's nice. Right here at the fish market, we can eat. Again, this is like super fresh, caught this morning.

00:03:27 John Daub: On the vending machine, you can see all of the options that we have here. Thankfully, we picked this up. We got this one here, and we know how the vending machine goes. There's also one with salmon. And one with just extra fish, and you can get an egg on the side for 50 yen, which is pretty affordable.

00:03:47 Dean Newcomb: Winner, winner. I think this would be interesting because you've got salmon, shirasu.

00:03:52 John Daub: Oh, yeah. We can try it. Yeah, let's go for it. So first, you pick the rice size, normal. Okay. Okay, when I gotta put the money in there? It's cheap.

00:04:07 Dean Newcomb: I don't know if I can afford it. Ervin Irvan, this is on thanks to him and everybody else from before.

00:04:16 John Daub: So normal size, and then pick receipt. Receipt? Change? No, we didn't put the receipt. Maybe she only, only she can give receipts. All money must be accounted for, for the crown.

00:04:46 Dean Newcomb: Can I get the receipt?

00:04:50 John Daub: I'll exchange it with the item.

00:04:54 Dean Newcomb: Do you want the receipt?

00:04:55 John Daub: Yeah, I want it. I wanted it, but he pressed the button too early. It was too late. You want it back? Yeah. Receipt? You pushed it too quick. Too quickly? Too fast? Dean was a little bit fast, I think.

00:05:15 John Daub: This shirasu, you got it today, right?

00:05:17 Staff: No, not today. This is already boiled, so I took it yesterday and boiled it.

00:05:23 John Daub: Oh, so this one is boiled. Yeah. This one is boiled, yeah. The one you drank the tea with, the one with the egg, right?

00:05:30 Staff: That's raw. That's raw. That's today's.

00:05:32 John Daub: Yeah, so this is, this shirasu is boiled, so it's white. The other one is raw, so they're totally different. And there's a little bit of negi and ginger on there with the salmon. And it comes with the miso soup. And now we're taking it to the store. And we're going to go to a really nice table. Look at this, right here on the water's edge. I think this is where you'd want to eat your lunch, huh? It's really nice.

00:06:00 John Daub: So we have two here. I don't know. I think maybe I'd prefer the boiled one. We have the two here. This one is shirasu raw with a raw egg. Basically, this is all raw. And this is half cooked. The shirasu has been boiled. It's interesting though. You can see what they look like raw. They're slimy. And then you can see what they look like they've been boiled. They turn a little white. Right? So it's a different, going to be a different taste.

00:06:29 Dean Newcomb: Do you want, I'll give you the salmon one if you don't like the raw dog.

00:06:32 John Daub: I think right here. Nice. That miso soup looks good. You hungry? Look at this view. I know. This is the best view. It's cool, right? They just set up chairs and tables looking out of the warehouse building. Yeah. You know, I do like the fact that Mount Fuji is on the other side. It would have been pretty neat to do it, but I don't think the tourists come here. I think this is very local. Wouldn't you think?

00:07:24 Dean Newcomb: Hey, Jeff Ang. Nice view.

00:07:27 John Daub: So would you use soy sauce? I would with this. Yeah. Right. I think this as well. Yeah. I think I'm going to have to add some in here. Tony P is pretty excited about this raw egg here.

00:07:46 John Daub: This is the part that you've all been waiting for. And actually Fuji has some of the best eggs. There's a lot of Japan's egg industry here in the Kanto region for Tokyo come from Mount Fuji because they have beautiful water and delicious eggs. Oh, damn. Let it flow. Raw egg on raw fish. Wow. That looks good. Yo, yeah. A little bit of soy sauce was in there. Let's go ahead and chow down. We're going to give this a try. Solid orange color, right? No, no. It's all right. Yeah.

00:08:29 John Daub: Go ahead. Let us know what you think, Dean.

00:08:31 Dean Newcomb: Okay. This is salmon with boiled shirasu. All right. Before I put any soy sauce on that, I'm just going to go in boiled shirasu only. Bam.

00:08:42 John Daub: You can feel it through the camera. Can we see that? Can we see any eyes? You see a few eyes in there, right? The eyes have it. Good. Good. Yeah, I love shirasu. I actually haven't eaten shirasu for a long time. Let's go ultra wide now. Boom.

00:09:06 John Daub: So now you can see us both and a little bit more of the market behind us. I don't know. I think some of you might be a little squeamish just to eat this here. If you are squeamish, you might want to look away.

00:09:23 John Daub: No, this is not a fisheye lens. That would be pretty ironic if it were. It's just a little bit wider. Nice. Nice job. Yeah, this is different when it's raw, right? It's pretty good.

00:09:48 John Daub: Do you think you could stomach that without the egg and the soy sauce? Or is it those extra flavors that's like making it? I don't know. I think the fact that it's raw, it's just something that I'm used to living in Japan, eating raw egg as well as raw fish. It's natural that way. I guess you get some of the vitamins in it. But personally, I would never eat the raw shirasu unless I was here in Fuji because it's famous here. Yeah. Right? It's coming right from the sea.

00:10:14 Dean Newcomb: Same.

00:10:19 John Daub: Freaking delicious. Have some raw.

00:10:24 Dean Newcomb: Thanks.

00:10:27 John Daub: You're welcome, buddy. In total, I think I'm eating. Eat out of here. Just eat straight out of here. You want to try a boiled and a salmon, right?

00:10:37 Dean Newcomb: Oh, no. I feel good. Salmon tastes like salmon, but boiled shirasu.

00:10:40 John Daub: Okay, I'll try some of this and mix them up. When they're cooked, they're a little bit meatier, but they also get smaller in size. Yeah, right. Right? But it's not like the salmon is like a big piece of meat. It ends up tasting more like fish. Yeah? It just tastes more like squid or ika (squid). It's kind of slimy. Yeah, right? Yeah. Yeah. But I've got to say, I prefer them boiled. A little bit of soy sauce does it a lot of good. Adds a saltiness that would be missing without it. The ginger also is quite nice.

00:11:23 John Daub: Where did Yuya go? I was going to get him something. I think we're being filmed by a paparazzi now. He's somewhere. Call him the working man. All in all though, I've had a really good experience here in Fuji. We did eat some interesting foods, but I think we didn't eat enough, did we?

00:11:55 Dean Newcomb: We didn't have the chicken.

00:11:56 John Daub: Chicken is very famous in the Fuji area. Again, the eggs are really good and the chicken farms up there on the hill. We did drink a lot of tea though. Maybe more seafood? Yeah. Being this close to the ocean, there must be more fish that's good. That's interesting though. Because Japan in general has the best of all the worlds. We have some of the best beef and chicken and pork in the world. I always think like Miyazaki chicken and Iwate chicken and even here in Mt. Fuji. Amazing. The pork down in Kagoshima as well as up there in Tohoku is so good. And then you have the beef, the wagyu (Japanese beef), which is world famous. And on top of that, we have fish, right? So really like you can come to Japan.

00:12:41 Dean Newcomb: You're basically rubbing it into everybody else though. We have the best of all the world. We have the best of everything. Gomennasai (sorry). It's true.

00:12:47 John Daub: Japan is pretty much stacked. Like if you ever were to eat and this is why like friends like Mike Chen and Mark Wiens also comes here quite a bit and Trevor from Food Ranger, a lot of the food eaters, they will come to Japan because it is just so stocked with food. Different things. And you know, a lot of people would probably look at this and say, look at all those eyes looking back at me. Jean. I mean literally this is a thousand eyeballs that I'm eating. I see them. I can even see yellow in his eye. The black with the yellow iris. Really? Yeah. This one is completely looking at you. How you doing? It's when it starts moving, right?

00:13:35 Dean Newcomb: Actually the boiled shirasu is very easy to eat. It is very easy. This one just slides right down.

00:13:45 John Daub: It's a good mixture of tastes. This market is really, really famous for the shirasu. So if you're interested in having like a fresh bowl of fish here in Fuji, this is the place to come. And again, it's like so local. It's super local. Just look behind us. I guess you would say like it's authentic. By this time they are wiping down as well, right? So people eat nearly. Just before 1:30 they stop operations and we snuck in here just in time. I'm pretty sure this lady behind us was washing herself off. She was in a wetsuit. So she'd been in the sea picking up something. I'm not sure. She was doing something and now she's doing her lunch.

00:14:29 John Daub: Interesting enough, fishermen, they go to work like in the middle of the night and they get back at dawn and for dinner, which is most people's breakfast, they want to eat anything but fish. So they end up eating gyudon (beef rice bowl), which is why the Tsukiji fish market was the location for the first Yoshinoya. It's pretty cool. 1930s Yoshinoya. I think it was like the end of the decade. Yoshinoya started in Tsukiji market. Anything but fish. A place known anything but fish. It's the last thing. Although they do eat fish. They prefer to have like ramen or steak, beef.

00:15:12 John Daub: So I just kind of want to introduce this place to you as an alternative to just eating in the city. From Shin Fuji Station, the port area, the docks here is pretty close. By bicycle, again, it was like 10 minutes. Yeah. So you can get here, have a bite to eat. I love the fact from the water. You get an amazing view of Mount Fuji, but with all of those factories, it's just a different point of view. I've been coming through Fuji City every time I ride the Shinkansen. It's kind of neat to stop and look around a little bit. Yeah. Fuji area has Fujinomiya as well. Fuji City and Fujinomiya is all served by Shin Fuji Station on the Shinkansen. So I think I'll be back.

00:15:55 John Daub: I'm just surprised, Dean. The one thing that surprised me about this whole time is that there's no snow on Mount Fuji in late November. It's very late, isn't it?

00:16:02 Dean Newcomb: Yeah. I actually think they had snow already because it's been so hot this year. It keeps melting. So yeah, it's going to be dropping again soon, isn't it? And I think you can still see snow if you go to the other side of the mountain, right?

00:16:17 John Daub: Oh, right. Yeah. The dark, the back side. If you go to the Yamanashi on the north side, you can still see snow. Yeah. So good.

00:16:24 Dean Newcomb: Itadakimasu (let's eat).

00:16:25 John Daub: Yeah. Itadakimasu. It's more like gochisosama-deshita (that was a feast). Gochisosama-deshita, which is I had a real feast. Glenn T writes in here, looks like perfect for that weather. Enjoy watching you travel through Japan. Really makes me want to visit. Definitely check out Runaway Japan, which is Dean's channel.

00:16:42 John Daub: Dean's channel is different than mine in the sense that it's more, can I say adventure? Like sporty adventure? Yeah, yeah, absolutely. Adventure. Adventure based. Yeah. So we try to see things in Japan, but we like to add a bit of, because I feel like I'm an adventurer or I'm a wannabe adventurer. So at least I try to inject that into the content. We both do an NHK show called Journeys in Japan. I don't know if you've seen that show where we travel with NHK World. We'll travel around the country. He's done a lot more of them because I'm doing this show. But I think. Oh, thank you. The link comes up. You guys are good. Yeah. Thanks for sharing Dean's link.

00:17:25 Dean Newcomb: I do think like outside of Tokyo. Not enough YouTubers are showing that kind of content in the countryside. And that's sort of been my mission through 2020 and probably next year as well. When travelers come back to Japan, I want to show you things that aren't just tourist attractions in Tokyo and Osaka, Universal Studios Japan, Walt Disney World, like Sky Tree. That's great. But I think the soul of Japan is never really in its amusements, the things that you actually search for. Yeah. Yeah.

00:18:09 John Daub: I think that's kind of the real Japan and the stuff that maybe you watch this channel for. And you see a lot of that in Dean's as well. Because Dean. The old ladies love Dean.

00:18:16 Dean Newcomb: No, I love them. That's why. I'm a sucker for obaachan (granny), right? Honestly, like today we were at Obuchi Sasaba after the live stream. We started making conversation with a little pop-up tea stand that started there. And all of a sudden he was the most popular guy around. Please come drink our tea. Big, tall, handsome English guy. Just go and chat them up straight away. Because they got so many stories to tell, right? And I feel like they've got past that point of being shy as well. They're so open to just chatting to you. They lived in a different era and they generally know more about the local area. They know a bit of history and culture that they can teach you. Mm-hmm. That might be the angle for your channel. Introducing like the soul of Japan. Yeah. Yeah, well that was basically the premise, right? Doing exactly what you were talking about, focusing on right now. Getting out of the city, throwing yourself into an adventure and hopefully just finding places and people along the way that other travelers would never get the chance to meet and places that they'll never get the chance to see and seeing what doors that opens up.

00:19:25 John Daub: I like the idea that you're hiking in the mountains. You're in the middle of nowhere and you meet a dude and he says, you know, 70 year old man hiking and then he says, well, this is exactly what happened actually. A 75 year old man, you meet him and he say, I'm going hiking in Kyoto. Why don't you come with me? I live for that. That's the content I'm going to be uploading next. Yeah, that's exactly I think what a lot of people are looking for and you can find it right here. Like we've been filming kind of a collaboration with this episode and yeah, you know, he has episodes where he's also challenging himself in physical ways that I probably can't do. I mean, he's on another level, including one where you and Duncan are half naked or all naked, pretty much naked. We just hiding using very small things. Don't go to his channel looking for naked shots, although that they do appear in a sensitive way, right? Responsible, responsible. Yeah, they're well hidden. I mean, it's nonsense, right? Now, all of a sudden people are going to start subscribing. How dare you don't subscribe for that reason. That's right. Definitely. It's more funny. PG 13. Funny naked. Not funny haha, but funny what? Onsen (hot spring), right? It's not just onsen. Funny guy. Yeah, I mean, I'd love to do a whole series about like wild onsen in Japan. You've just done a great wild onsen piece, right? So yeah, Greg and I went to the onsen. Yeah. Yeah, I like, I do like my outside onsens. The ones that you find on the beach or up in the mountains in the forest. When you're traveling around.

00:21:00 Dean Newcomb: By train or by car? Well for the first series I made, I went by bike, by legs and by kayak. So as much as I can, I love it where I can interact. The slower you go, the more you interact with your surroundings, right? So I love hiking, running, cycling around Japan. These days I drive, I tend to drive a bit. I know you're doing more of the like Shinkansen and trains and transport.

00:21:27 John Daub: Yeah. Maybe I'm getting lazy. The more I'm doing my content. No, I don't know. I think driving around is maybe the best way around. But bicycling, again, we've been bicycling a lot in here. I think that that's also a really good way to go.

00:21:43 John Daub: Felipe Garcia writes in here, you should go eat vending machine. If we have a choice between fresh food, Felipe, and vending machine, we're probably going to take the fresh food. But vending machines are a lot of fun and I think I've already introduced a ton of them. Yeah. Yeah. I'm a vending machine. That would be pretty weird. Do they have a shirasu vending machine? MB thank you. It's nice to see you here. Lady Bampy is a new traveler. Eugene Holbert, Susan Knight, Glenn T. I wonder if you went to go see me bungee jump. That's why. The travelers can see me scream. I think I might have shown a little bit of Dean bungee jumping. I'm not sure. But check out my buddy's channel cause he works pretty hard at it. And I think he deserves a lot more subscribers than he's getting.

00:22:26 John Daub: And I'm going to go take you now if you're just joining us to the other side. Mount Fuji has made an appearance. I got this. And as I found out, we always clean up by ourselves. Don't we? Put our own plates back, right? Oh yeah. Okay. Japanese way. Yeah. Let's show them how it's done. Oh yeah. Masks on. Let's protect the locals from us. And we return the trays ourselves, which is nice. Oh, Kochi. Kochi. Ah, this way. She told us to walk this way.

00:23:22 John Daub: Actually, what I'm doing is quite rude, you know? So I will have to apologize now because there was some rice left in my bowl. Hey, Deanna Atkinson's here. I live in Portland, Oregon. Go to see Fujiyama's sister, Mount Hood. Yeah. They're kind of related. I love this place. How just low key it is, right? It's like a market. It's not. So you can buy some stuff here. They do have like little gifts that you can buy as well. That's nice. And some shirasu, you can take some shirasu home too from the market. Oh, that's a plastic one. That's half boiled and half raw in there. It's nice.

00:24:17 John Daub: And then for one last view of Fuji for today, cause we got to hop on our bicycles over there straight ahead. And we have a nice view of Mount Fuji. Beautiful, beautiful day. I hope the signal's nice and strong, a beautiful 720p live stream, because that's what you get with mobile live streaming. The factory's a little bit. Oh, you know what? I think that this pretty much summarizes Fuji City. I think there's a charm to it. It's real, isn't it?

00:24:48 Dean Newcomb: It's real, right? That's a great way to put it. You know, we always fake our photo shots, right? So these things don't exist, but this is the industry that keeps the city alive, right? So it's a part of it. I think it was a cement factory? Could be.

00:25:06 John Daub: But Fuji finally showed itself a little bit. The clouds parted. It's too bad we didn't have it at Obuchi Sasaba, which is the live stream just before here. I took it to Japan's most beautiful green tea viewpoint, Obuchi Sasaba, which the Fuji City kind of uses to highlight their tea industry. It's so beautiful there. I probably could have hung out the entire day just sitting on that wooden platform drinking tea, right? Thanks everybody for watching. I hope that you enjoyed this and make a trip down there.

00:25:41 Dean Newcomb: Do you remember the name of the market? I forget the actual name. Do you have it on Google? Very quickly.

00:25:46 John Daub: Yeah. It's the Tagonoura Fisheries Cooperative Cafeteria. Yeah. I put a link in the description if you want to check it out or just see on your own Google Maps or put a little heartmark next to it. Yeah. Thanks so much for watching everybody. Have a great day. Have a good day. Have a good night wherever you are in the world. I don't know if I'm going to do another live stream from here, but I'll be back definitely tomorrow and we have a bunch of stuff to show you, not just in Tokyo, but I'm going to be making trips.

00:26:17 Dean Newcomb: Are you doing some traveling? Well, he just got back from Kyoto. I did. I'm going to be going up to Kesennuma, which is in Miyagi prefecture, back up there to film a little bit about the tsunami because we were both up there after the earthquake, right? Volunteering. Right. It's coming up to the 10 year anniversary, right? What's Jamie's place? Mud. It's not just mud. It's not just mud. Yeah. Digging people's houses out of mud. There's far more to it than that. Yeah. Volunteering to help people. Is he still doing that? The group still exists. Yeah. Yeah. There's still a lot of volunteer groups that are helping up in Tohoku and I might highlight a little bit of that, but I'm going up to Kesennuma to film in a week or so and then down to Kochi prefecture to film something on a top secret episode as well as something with the people. Yeah. Something with the Shinkansen and something else. I can't tell you what, there's a lot of projects going on here.

00:27:06 John Daub: In case these guys haven't realized it yet, this guy works so hard.

00:27:09 Dean Newcomb: I haven't worked that hard actually. This guy works hard. Stop it. You're making me blush. I can only make it like a video every two months. You're popping them every day. Backlight, backlight, silhouette, I'm blushing. You can't see the color. Yeah, right. Don't. No, it's great. Anthony, you get around. That's nice. I told a lot until I met you. So. Thanks, Dean. Travel king.

00:27:35 John Daub: All right, make your way to Fuji City. Enjoy. Have a good day. Have a good night. See you later on this week. Maybe today. Who knows? Live streaming's part of the fun.