00:00:01 John Daub: Hey everybody! Welcome! Welcome to Tsukiji Markets. This is the outer market here in central Tokyo. We are going to be going to a very unique vending machine today that I found that's been causing a little buzz on the internet. How you doing? It's inside at a restaurant called Hokkaibanya. It's brand new. I'm going to be buying my dinner there.

00:00:27 John Daub: And if you're watching this in the playback, I will put a chapter list so you can just skip to the vending machine if you're watching it in playback. If you're watching it live, you're going to have to suffer with me as I walk for about five minutes to get there from, well, this is the Tsukiji station, just about 150 meters that way. You can see the metro sign on the right side. Let's get going.

00:00:52 John Daub: Now, since the state of emergency ended last week, Tsukiji Market has opened up to the outer market. Now, the fish auction, the tuna auction is no longer here. But they still have some of the best sushi restaurants in Japan right here at Tsukiji's outer market. So we're going to walk around the corner here. Boy, that cop car looks like it can chase down some Ferraris. Alright, let's take a right here. Straight into the market.

00:01:35 John Daub: Whoa, it was just a few weeks ago that Eric, Sir Six, and I were eating a stick of strawberries. Oh no, it was a strawberry daifuku. Which looked pretty incredible right there. Maybe we'll get that for dessert. Here's the Sushi Zanmai Honten or head shop.

00:02:01 John Daub: Kia ora to Jonathan D. How you doing? Nice to see everybody joining us. We're still very much in the pandemic here as the Olympics is just less than three weeks away. The CEO of Sushi Zanmai has his own mask. How cool is that? So typically the outer market starts to shut down around this time. Whoa, this market has changed quite a bit. To serve people looking for a bite on foot. Used to be more of a wholesaler, like where you can get things, buy things from refrigerators here, but now it's moving more to cooking stuff and catching people that are visiting Tsukiji.

00:02:46 John Daub: Whoa, check out that. That's even have knives right there. Wow, that's so cool. I got to come back and and sit to let me film. Get asked permission. Hey, let's get it. Let's get a drink before I go to the other vending machine. Again, sushi chefs probably have the best knives. They probably have the best knives. And they know how to use them. They're trained in them. All right, check this out. Let's get some drinks as the rest of everybody watching, getting notifications now. We'll pick something to drink from this vending machine here.

00:03:31 John Daub: Hey, look, they got the Ice Cafe au lait from Georgia, which is the Coca-Cola vending machine. Pretty interesting. Let's see here. I think I saw lemonade in one of them. That got me pretty excited. We have the Bickel here, Bickel soda. We have a couple of viewers that really love Bickel. I don't see the lemonade. Oh, there it is right there. Boom. Lemonade. That cool, refreshing drink.

00:04:07 John Daub: It's from Eddie Murphy. All right, 500 yen. $5. It's pretty cool. Japan has a coin worth $5. All right, get your coinage. Get your drink. Lemonade. Ooh. 3% fruit juice. You know it's going to be good when it says 3% fruit juice. All right, we're off of the main street now. Let's go back into Hokkaibanya, which is where it is. Don't worry, I have a spray bottle of alcohol. I'm not going to be drinking it. I'll be spraying it on my hands to be safe. I know a lot of you worry about me, and I appreciate that. I appreciate that very much. So for those joining us right here, Jennifer French, that's going to be going towards dinner.

00:05:10 John Daub: You got it. Oh, check this out. I love these older buildings. This one looks like it's... Wow, you can see what the copper... The copper alloy plating. This is very famous in this neighborhood. That green color. After the great Kanto earthquake. 1923, I believe. It wasn't the earthquake that destroyed a lot of things. It was the fires, the subsequent fires. And a lot of the buildings started to copper plate it like this to try to save the buildings from fire. And, you know, now it's very expensive. And they don't do that anymore. But you can still see it a lot in this neighborhood because most of the buildings are still in their original form. But I don't know for how long.

00:05:54 John Daub: Oh, wow. They're starting to sell like onigiri and all sorts of things really cheap right now because they're closing up again. Tsukiji Outer Market. Fish markets. They open early. They close early. So you see some really good kaisendon. You see some of these scooters. Look at that dog. Yay. He's a fish dog. He's a fish dog. Kawaii. Ah, here he comes. So, ne? He's on the job. Here's that alley. I came here with Eric before, but at that time, later at night, everything was closed. You can see it's about 2 p.m. here and everything is still kind of open. But we're not going into any restaurants. We're buying from vending machine. That's right. Okay. I think it was the next street over. Well, the good thing is that you get a little bit of a tour of Tsukiji Market while things are still open. I'd say around two, between two and three, this place turns into a ghost town. Hey, watch yourself. Stay out of the middle of the road. I've seen, been trying to help you folks walk in a straight line.

00:07:35 John Daub: At least you're going to question your sobriety. I might have to just stop here for dinner. Tamagoyaki goes good, doesn't it? With, uh... Whoa! Check this out. They got like burgers in here too. Egg burgers. See, that looks actually really good. Let's see. Maybe I'll come back. I'll be back. I'll be back. And I filmed here before. They have tamagoyaki, which is really good. So let's go to the vending machine right now. It is really cheap. This place is, um, it's one of my favorites. It's not that far away from where I live, actually. So it's easy just to jump on my bicycle and come here about about five, 10 minutes for me. Um, but you have to come at the right time. In the morning is the best time. This is a Monday, so it's not quite, not quite the same.

00:08:47 John Daub: There's a takoyaki shop over there. I bet you the octopus is pretty fresh coming from Tsukiji's Outer Market. All right. The vending machine is here. Let's get, let's get moving. And I believe according to the internet that I'll be able to even get a bag with ice to make sure that it stays fresh. I love these little huts. That serve kaisendon. Kaisendon is this. It's a bowl of seafood. Uh, and you would put soy sauce in a little dish with wasabi, mix it up and then dribble the wasabi and soy sauce on top of that. And this rice underneath it. And oh my word, it's so good. It comes with some miso soup. Seriously. The Tsukiji Market, Tsukiji Market might not be here, the inner market where the auction is and they sell the fish, but the culture of food.

00:09:44 John Daub: Wow. It's starting to rain. You're seeing a lot of changes in the city of Tokyo. Some new restaurants coming about here. I think Eric and I were looking at that before as our possible office idea. A lot of construction. There's the vending machine right there. Check out this above it is a residence, a very like semi kind of a narrow apartment complex. And below it is this like five star looking restaurant. Wow. And there's the chef looking at us right there on the other side. Pretty nice. Got some bamboos sprouting right there in a little waiting area. And you can see the shops have already closed. Here's the Hokaibanya shop right here. And they're closed, but the vending machine is open 24 7. Oh, the rain is really starting to come down. I might be trapped here. So this vending machine here, you can tag whatever you buy here. You can actually tag it on their Instagram. They took. They're so smart. They're so smart.

00:11:03 John Daub: So what do they got here? Five hundred two hundred fifty grams of Ikura is going to set me back about $35. Wow. But it looks really like really good stuff. So I might buy that. I don't know. What do you guys think? This one here, you can get three slices of fish, salmon and whitefish set here. And you can actually cook this in a microwave to heat it up. Because they come in some packages here. Check that out. Very cool. They also have some some fish roe. Shirok, not shiroko, mentaiko. Right. This is kind of spicy mentaiko. I'm not a big fan of this. I won't be buying it, but this is about ten dollars. These are so good in onigiri. They're kind of showing you the way to eat it. You put that mentaiko inside of the onigiri and it's so good. They're spicy little teeny eggs that have a kind of a crunchy consistency to it.

00:12:05 John Daub: This pack is the same as the one above, but they also have. Oh, here it is. Right. You can get a bag with ice and it costs you 200 yen or about two dollars. This is awesome. All right. Here is a salmon and salmon set. Oh, that's very cool. And then you can get three, three cuts for 880 yen. Very nice. Wow. What should I get for dinner? So I can't I can't actually cook this or eat this. Here the bag of ice. Carlos is so that it can stay cool because it's supposed to be refrigerated. But it's summer. Right. It's no it's July. So it's almost about 30 degrees. But if you if you're going to be walking around for about 15 more minutes, you're probably going to want to have some ice to keep it cool.

00:13:01 John Daub: And Carlos writes in. Ah, that's right. All right. Let's get something to eat for dinner tonight. I'm going to make my own. I guess I have to make you this promise as I take a look at this vending machine. So I have every intention tonight to do a midnight snack at home. And I'm going to make my own case and done from vending machine stuff. So tonight around midnight, which is in the morning in the U.S., I'll be preparing this in a bowl over rice and see if I can make my own case. And I can't actually do anything here, but it'll be fun to share a midnight snack with you of it could add on with fish. All right. Let's do this here.

00:13:41 John Daub: All right. I guess I'm just going to go first with the bag. I have to buy the bag because I need a bag. So I guess I didn't need the lemonade. I wasn't going to drink it. I'll stay up just to watch John eat. Emily, thank you. I'll stay up to eat it. How about that? All right. Number nine is for 200 yen. So let's get a bag here. Oh, look at that. You put it in the cart. What this is like, like order an Amazon. Are they have English, too? What? So you can change it from Japanese to English. All right. I'm going to add to the cart. So 200 yen. I want to keep shopping. How do I? Oh, you can only purchase one at a time. All right. Let's buy the. Carlos has sponsored a bag of ice. Thank you, my friend. There you go. Bye.

00:15:00 John Daub: Whoa. Oh, it's so cold. What? All right. So I just bought a bag. Hold on a second. I have to get it. I have to get a tripod. This is my shopping bag. Let me put the tripod on and then I can we can unbox the bag. There's a bag inside the box. Come on. Is this not awesome? All right. I hope so. Orientation is up. All right. I'm unboxing a bag. This is for real. I'm unboxing a bag. Carlos, this is no ordinary bag. This is one of the coolest bags. How cool is that? And there's a there's some ice in here, which I can use. I'm unboxing a bag. There's some ice in here and then there's a. Oh, wow. So I can put what I buy inside of here with the ice. And then there's a plastic bag that I can use to put it in. I thought it was just going to be a plastic bag. How cool is that? All right.

00:16:34 John Daub: So we're getting ready to do some shopping and I got a box out of it, too. I guess that has value to somebody. And I have this drink. I'm not going to drink right now. And I'll put that in there. That'll keep the that'll keep the fish cool. All right. Next up, as the shops around me start to close shop for the day, just a little bit after two. Let's get some Ikura. Now, this is $35 for this here. So I'm going to order the number number two because number one is it's sounds very presumptuous. Some number two. I'm putting in $35. This machine feels weird. I'm going to eat it tonight at midnight. And another live stream on John's homemade caisson down. And here is 500 yen.

00:17:52 John Daub: Oh, man, it's nasty. All right. To change to English for all of you. Press the Buy button. Buy. Wow. It's frozen. It's pretty cold. It's pretty cold. Those are that. Oh, it's pretty cold. Check it out. $35 for that. Ikura on the back. It says it's good until next year. Whoa. Okay. We're not done. It's in Russian because they probably export it too. So I put I put the Ikura in the in the ice bag. I'll show you it all when I'm when I'm done shopping. So I've got some more to buy.

00:19:11 John Daub: Next, we need to get some fish. Oh, wow. We showing us on the inside. So next up, we're going to buy the salmon, but I just have to wait for a moment. So let's just go across the street here. Just wait for him to do his job. Wait for him to do his job. So I have to buy one more thing from the vending machine there. It's starting to rain. We could try that lemonade. Who's confused? Ciaran is confused. That vending machine right there sells fish and Ikura, and I'm buying it right now to make a caisson down for tonight. And I thought I would share with you the vending machine so that you know where it came from. So tonight at midnight, when I eat my midnight snack, the vending machine is still open. I'm waiting for him to close the machine. I can't finish my shopping. All right. He's getting the machine, though. Okay. I guess he's taking out the cash. Checking the temperature. It looks like just a big freezer on the inside.

00:21:11 John Daub: The rain starting to come down a little bit more. Buy Ikura at grocery store. Make your own caisson down. I don't know how you do that, but it's way more fun to do it from a vending machine. Come on. Imagination. Imagination. And we're waiting now for him to close the vending machine. I was in mid-shopping. Hey there from Mount Holly. Used to live down there in South Jersey, too. They don't have any sea urchin, which is a shame.

00:21:54 John Daub: I just got this from the vending machine. Check it out. It is a $35 box of Ikura. And it looks like it's pretty good stuff. It comes from Japan. I assume. From Hokkaido. Yeah. Comes from Hokkaido. That's very important. And I have to keep it at 018 degrees Celsius, which is not going to happen. So I got to get back home real fast. All right, let's go do this. PMW 1971, get some lush salmon cuts. You got it. Sponsoring the salmon. Maybe he's buying dinner, too. I guess he's testing it out. Thank you. Is it okay? Yes. Okay. Let's go for this one here. We want to get the buying a Kaisendon.

00:23:31 John Daub: He's smiling at me. So here's what I got next here. This is actually amakuchi. So it's kind of a sweet, sweet flavored salmon. 100 grams each. So I got two cuts in there. Some of those baby fish that I like. So this is going to be great on top of there. But I think I have to cook this first before I put it on there, make my own sake or something. That's all good. Kaisendon doesn't have to be completely raw, but very cool. And I have the ice and the bag to put it in. The bag. You can get the bag from the vending machine, too. 200 yen for that. I don't know if that's from RECCA or not. All right. So that's there you go.

00:24:20 John Daub: And I'm going to I'm not going to get any of the fish roll in this one. Maybe you'll see how it goes and then maybe I'll come back here and get that for dinner. But yeah, I think that's a pretty good combination. I think we got a pretty good maybe you'll buy some other stuff at the at the egg shop on the other side now. But a Kaisendon is a Kaisendon is there a lot of seafood is on top of a bed of rice. Because they might. I'm kind of happy we got a chance to see inside of the vending machine. So there's a shop over there where we can get some Tamagoyaki. There's a there's a shop on the other side where we can get some Tamagoyaki, which is also nice on top of a Kaisendon, as you can see here.

00:25:10 John Daub: Do you rinse the Ikura before you eat it? I think so. Maybe not. I think you got to thaw it out, though, first. But you can see there's some there's some egg sometimes on it, too. So we'll go see if we can find that for our Kaisendon for tonight. And Bob Joe extra beer funds. I will also have a beer for tonight, too. Thank you, Bob Joe. I'll see what else I can find around town. Check it out. Even this this Takoyaki vendor has a vending machine to buy Takoyaki. So you buy it, you pay there, and you get a 10% discount. Give it to him and he gives you the Takoyaki. I got to come back here for a street food episode.

00:26:09 John Daub: So I parked my bike on the other side. Let's see if they still have the Tamagoyaki shop in. Oh, they're just starting to close up. They're both pretty famous shops here. So they got some Tamagoyaki here. Maybe we'll buy it from here. Let's see. I'll take it. Negi iri Tamagoyaki. Negi iri Tamagoyaki. I'll take it. Negi iri Tamagoyaki. That's your order. Yes, please.

00:27:07 John Daub: This is a Katsu burger. Is that an egg Katsu burger? It's like this. There's an egg in the middle. Oh, I'll take one of these, too. First, we have chicken and smoked salmon. Oh, smoked salmon. And this is... Ham and cheese. Oh, I'll have the chicken. Here you go. This is the chicken. This is the Katsu burger. This is all we have. We serve raw eggs. Wow! And omelet. Thank you. Thank you. Thank you.

00:28:28 John Daub: There's a sweet shop in the intersection here, so please introduce it to the people. Oh, tomato sweets? Yes, and there's sour cream and cheese cream here. Thank you. Thank you. Nice to meet you. Look how good that, that, that tamagoyaki looks so good. I'm really excited about this, this kaisendon we're making. So the rain is starting to come down pretty hard. I'm going to go take this over to my bicycle and we're going to crack open that burger. And see, it's a tamago yaki with chicken burger. I'm pretty excited about this. So let's walk down and put this stuff in my bike. And I'll be able to eat this burger with you. I got some lemonade too. A cool refreshing drink.

00:29:31 John Daub: Hey Jenny and Carl. Hey, enjoy your midnight snacks. Thank you. It'll be pretty late in Australia when I start that. But let's check it out. This is a kaisendon for everybody who is wondering. The price is, this one's about $27. Look at that, 100 yen equals about a dollar. But this would be, wow. That's what I'm going to try to make tonight. Something that looks similar to that. But I bought everything from this vending machine here. Gosh, the rain's coming down hard now. Luckily, the human body is waterproof. So I'll be just fine. Look at the guy standing in the middle of the road with deals on kaisendon. He says he's got some kaisendon deals. The rain, we're in the clear. The rain is starting to really come down on my shirts. Look at that. Go the distance for the live stream. That's what we do. I'm going to park my bike. Okay, right here. I have a rain jacket in my bag, but my hands are full. One with the camera. The other one is with bags of ikura and other goodies.

00:31:06 John Daub: In Suki-ji market, the fishermen don't want to eat fish. So you see lots of Gyu-tan places like this. Bowls of rice and meat. Everything except for fish, although that's unagi. Unagi don looks good. The first Yoshinoya, which is a Gyu-tan restaurant. Not Gyu-tan. Sorry. Gyu-don. The first Gyu-don restaurant in the first Yoshinoya, Gyu-don restaurant was in Suki-ji market. The place where they sell fish because fishermen wanted beef. They didn't want to eat fish, so. They didn't want to see any more fish. Who can blame them?

00:31:47 John Daub: This is the Ski-G. There's a lot of restaurants inside of here. It makes it pretty easy. I believe, actually, why don't we, maybe we can go up there and eat it up here, huh? Let's go take a look. Third floor is something. Let's go see. Thanks, everybody, for joining me on this live stream in Ski-G here in Tokyo. We're live. See, the weather is not ideal. We've had a lot of rain over the last week. Especially in the beginning of July. And for those of you who saw the awful mudslides, the landslides in Atami just a couple of days ago, they're starting to dig it out. I think they said about 20 people are missing. But the mud is so thick in that town. It's going to be really hard to try to rescue anybody.

00:32:42 John Daub: Perfect. So my heart really goes out to those people that are in Atami. Thank you, everybody. I hope that. I hope that everybody's okay. All right, we're going to eat it out here in the rain. I'm cool. I'm cool. I think social distancing is pretty cool to do here. All right, let's break this all down, folks. The weird thing with traveling with these ducks is that they squeak all the time. All right, let's see what we got here. I am very, very happy. The Tamago Yaki guy there in the corner. I'm going to go back because of this. He gave me six eggs to eat raw. These are. Super fresh. Yeah. Wow. These are super fresh. And he says I can eat these eat these raw, which is great. Where are they from? I think they're local. Cool. So whenever you can get a six pack of really high quality eggs out of it.

00:34:06 John Daub: All right. And I got a burger. This is going to be fun. Some people sing in the rain. I eat in the rain with some lemonade. I think I've been up here. Once like many years ago. But it's been a while. We got like picnic tables up here so you can get some street food and then come up here to eat. How cool is that? Raw eggs in Japan are safe to eat. The one of the reasons why is because in the US they actually have some sort of chemical that they spray on the eggs that really thin out the shells. The end result of that is that a lot of bacteria and things can get in through that into the eggs. And that's how salmonella. Is in the US. Japan doesn't do that. Japan doesn't have that spray chemical that that weakens the integrity of the shell. So the the eggs supplies a little bit better. But maybe they use a different chemical. I'm not too sure about it. But that's one of the things that I researched when I was doing it. I was thinking about doing an episode on eggs. But raw eggs in Japan. Again, they come pretty quick from the farm.

00:35:24 John Daub: So not a thing. That's a problem here. This is a Tsukiji Yaki Tamago Grilled Egg Burger for $4. Wow. And there's chicken apparently. Oh, what is that? Some secret sauce, which is always Thousand Island. It looks like Thousand Island. Must be Thousand Island. I like the size of this. It fits right in your hand.

00:36:02 John Daub: Yeah, they wash them in the US. Removes the bloom. It's in bottom shot. Itadakimasu. Look at the. Grilled egg in there. That is awesome. Icons in the house. Hi, John. I'm glad that you're out and about. We used to separate the yolks and add a tablespoon of sugar as a treat. That's a good idea. I know Tamago Yaki has some sugar in it on the top. I don't know if you can see it. There's a little bit of chicken on there. You see it chicken. It's so moist.

00:37:11 John Daub: This Tamago Yaki is so moist. There's a little bit of crunch from the from it being battered and deep fried. Not very oily. And the chicken in there. I'm glad that I picked the chicken. I bet you the other ones are good, too. But you can't go wrong with chicken. That's like the high C type of lemonade. Like high C had the powder lemonade. You remember with sugar in it? That's what this is. It's not quite real lemonade, but it's not too bad.

00:38:19 John Daub: Shout out to the shop, too. Grand opening of a dessert shop across the street from there. They sell pudding, choux cream and milk, basically things that would require eggs. So I love that about Japan. This is the name of the shop and Tsukiji Shouro. S-H-O-U-R-O. So it's been nine to six every day. Yeah. Sweets and desserts on the first floor. I'll go check it out. I like that about the shops in Tsukiji. Probably family run for many generations. They focus on one thing and they do it really, really well. Like the shops used to do back in the 1950s and 60s. Maybe back in the olden days, our grandparents time, you know, milk men would come and they would just deliver milk. There'd be the diaper people because I got a kid with always thinking about diapers. There's like butchers, just meat. They do eggs. So they have egg desserts, egg sandwiches, sandwiches, tamagoyaki. They specialize in it. So it makes them the best at what they do and they can sell quite a bit of it.

00:39:46 John Daub: There is odd ambient sound like both Volvos. Well, I don't know what that is. Could be the the rain just pitter pattering. So which came first? If you hold the sandwich like it's supposed to, the chicken comes first. Chicken is on top. So does that does that answer your question? It didn't come first. The chicken did on the sandwich. Pretty funny and slightly cruel. How dare they put the chicken with the egg? Just I don't know. It's like an Oyakodon sandwich.

00:40:38 John Daub: Very happy. Really, really happy. The Internet's going that sacrilege. There's a dish called Oyakodon. Oyakodon is it means that like the parents and the child. That's the translation. And Oyakodon. Oyakodon. And it's one of my favorites. It's egg with chicken on rice. That's what I really like. Like Oyakodon. Ho meaning child. All right. I didn't expect to leave with a six pack of eggs, but I take it.

00:41:31 John Daub: All right. So tonight is raining. I'm going to be making an okaisen don with some of this with the ingredients here together for midnight and you're invited. The livestream will be somewhere between seven and eleven and twelve in the morning in Japan time. And if your Patreon supporter, I'll share the link with you there. If you're on Instagram, check out the Instagram. And I usually have a stories where you can see what's going on. It's only there for twenty four hours. I usually put a link up there about twenty thirty minutes before the live stream so you can click the link and go straight into the live stream, click through the YouTube app to you. You could do that. Marcus Mickey. Welcome. Welcome. New traveler. Awesome. Appreciate it. Yeah. And I am on Twitter, too. I just started tweeting a lot more. I'm new to the Twitter world, but it's a pretty useful tool to be able to communicate for people that use Twitter a lot. It should be more positive news. That's what you're going to get if you do. If you follow only in Japan, the good stuff, it's going to be very useful during the Olympics and hit that like button. Thank you, Mike. Mike Hayashi.

00:42:46 John Daub: All right. So from the vending machine, just to sum up, this is the bag. The bag cost me two dollars. The bag came in a box. So I bought a box for two dollars. I came in a bag. This is frozen salmon with this sweet with I can't even remember the name of the small fish. I don't know why the salmon comes from Russia. You're right about that. Salmon comes from Russia. I'm pretty sure that salmon is not indigenous of Japan anyways. And the Ikuora is from Hokkaido. This is the bag that I got for two dollars with some ice. This was thirty five dollars. It came from Hokkaido, and I'm going to really enjoy eating this. I believe that there's goma. There's a little bit of sesame oil in this to give it some flavor. Should be good. Marcus is salivating. Close that up there. Thankfully, I live down the street, so it won't be out very long. And we have some Tamagoyaki. I got from the shop. Salmon was introduced by Norway, I think, possibly. And this is the Tamagoyaki with Negi in there. I'm going to cut this up and also put it on the Yakutong with some soy sauce tonight. It's going to be pretty cool. It's easy to make your own. Not Yakutong. Sorry, Kaisendon. It's pretty easy to make your own Kaisendon. You just got to get raw fish and goodies and put it on a bowl of rice. Take soy sauce and wasabi, mix it up and drizzle it on top. Boom. We can do that at midnight tonight. Have a great. Have a great day. Have a great night. Hit that thumbs up button and get ready for an evening Kaisendon.

00:44:39 John Daub: Tomorrow night, Wednesday and Thursday, I'm thinking about meeting up with some friends to do some collaborations on the Only in Japan Go channel. On Wednesday, I'm planning to meet my friend Eric. Eric serves six. I'm not going to tell you where I'm going to meet him, but we're planning to make a episode for his channel because he's been so kind to help me out with mine. It's I want to. I want to help him out, too. So we might we might spend a few hours making an episode together somewhere in the city. And that'll be for for Eric's channel. And he's going to help me out and collaborate with me on an edited episode of Only in Japan.

00:45:19 John Daub: Just a little note, like I didn't put any videos up in June and I apologize. Edited videos because although I wanted to edit, I had to give my time to help out a family member who's quite ill. And yeah, the more edited content will be coming up on the Only in Japan channel. And I'll make a note on the Only in Japan edited channel in a story post today just to let people know because I do want to have episodes up two times a month. I thought I was able to. I was able to do that, but it just wasn't the time to do that. It kind of had to focus more on family. And it was a really, really challenging month of June. It was very challenging and especially with with the baby. But we're getting through it OK. So I want to say thank you to everybody who's been asking and making sure that we're doing fine. I'm remembering to eat and drink water and do everything else, too, because I've been pretty busy shifting back and forth between so many things. But everything's going to be OK. I really, really appreciate it. Just, you know, mental illness is something that we all need to look out for. I'm fine, but just make sure that everybody is doing OK. And I just keep that in mind. It's something that maybe we did. We took for granted maybe 20, 30 years ago. But these days we should definitely be on the lookout for it. People that aren't doing so well and make sure you recognize some signs.

00:46:50 John Daub: So hugs all around. Thanks. I'll see you tonight at midnight. I will absolutely. Who wrote that? Yeah, Matt, it's no joke. Absolutely. You have to take it very seriously. And I'm glad that we were able to to get some help. It's just going to take a little take a little bit more time. There's no timeline on this. So still your best. See you tonight, everybody. I'm pretty excited about our dinner. And then this week, lots of collaborations coming up on the only Japan go live streaming channel. Appreciate you guys subscribing. See you then. Do the last 20 seconds looking at the rainy patio place that I'm at and a pretty much empty shop only got ice cream.