00:00:02 John Daub: Hey everybody, welcome to Yonezawa in Yamagata Prefecture. I've been here a couple of days now. This is my second night and you can see I'm inside a restaurant. We have some Japanese sake from Yamagata. I won't be able to try any of the sake because I'm driving. However, I do have some non-alcoholic beer.

00:00:22 John Daub: But this episode is all about something really unique. I always wondered why Japanese don't eat lamb or mutton. It's a very unique meat. I've eaten a lot of mutton when I was in India and lamb chops in the United States. But it was never really a meat that was so popular. And since I came to Japan 23 years ago, I found that it's almost never on any of the menus, even if you go to a place that's very famous for having a lot of meat, you won't see lamb on the prolific izakaya menus. However, in recent years, lamb has been growing in popularity. And we're in Wagyu country. This is Yonezawa, a very famous brand of Wagyu beef.

00:01:06 John Daub: We found a really interesting restaurant. The owner of this restaurant is Shin-chan. We're going to introduce you to him as well as the meat that we're going to be consuming tonight, which is lamb. This is lamb tan, or lamb's tongue. There's various parts of it. There's some lamb chops. I believe that's mutton there. And then there's mutton and lamb. The lamb is, I believe, if they're a year old or younger. And it becomes mutton after they're a little bit older. So we will find out a little bit more about this.

00:01:43 John Daub: You cannot eat that raw! Winter mage. No, you don't eat... We got it on a fire here. You see this right here? This is a gas stove where what people mainly eat in Japan is this, like a jingisukan (lamb grill, helmet-shaped pan), they call it. Which is kind of a yakiniku style. I guess it came from the Mongolian helmets. And they used to put a fire underneath there and heat the helmets and put slabs of lamb meat around the helmet. And they would cook that way. So they almost look like a helmet, which is interesting.

00:02:16 John Daub: Over the course of this livestream, we're going to talk a little bit about the history of why Japanese don't eat lamb, which is weird. One of the reasons I think might be the odor. I know that when you cook it, especially fresh lamb meat, there is a different odor to it. It's not the same as beef or chicken or pork. That might be something that turns off some Japanese because they're very acute to taste and smell, more so than other nationalities that I've found in my experience. And there's other reasons too.

00:02:48 John Daub: But actually, according to Shin-chan... This is Shin-chan. He's the owner. Introduce your restaurant. What's this restaurant for? How many years has it been?

00:03:03 Shin-chan: It's a restaurant specialized in lamb meat. It's been in operation for 63 years.

00:03:10 John Daub: So this restaurant has been... Why did you want to make this meat? His grandfather. Why did he want to start this restaurant and it came from his grandfather?

00:03:23 Shin-chan: Long time ago, there were a lot of sheep in Yonezawa. They had a ton of lamb back in his grandfather's day before World War II. It was the Showa era.

00:03:39 John Daub: In the past, they used sheep's hair. They used wool to buy it. But that was no longer necessary. They decided to sell it as meat. Right. They were used for the fur. But after that, they would utilize that meat too. And they would eat it in Japan back then, before World War II. That's how it started.

00:04:06 John Daub: So, in Yonezawa, before World War II, they had 1 million sheep, right? 1 million lambs in this area, which is probably more than the population. After World War II, that number went way down to about 10,000, which is 1% of what they used to have. So you can see there just wasn't a demand for either the lamb wool, or the meat. There was no need for it.

00:04:37 John Daub: And nowadays, another reason why lamb isn't popular in Japan is because it's very cheap from Australia and New Zealand. From international places where we can import it much cheaper than it would be to raise here in Japan.

00:04:54 John Daub: But this lamb, matan, is from Yonezawa, right?

00:04:58 Shin-chan: No, Australia.

00:04:59 John Daub: Australia. What?! Alright, never mind that. But the point is though that in general in Japan, people don't eat a lot of lamb meat. However, in recent days, it's getting more and more popular, right?

00:05:17 Shin-chan: There's one in Yonezawa, but it's sold out today. Today, Australia. The sheep in Yonezawa are also coming in occasionally. So sometimes they have local lamb, but it's just rare because there's just not a lot of them. They're not used for that anymore because the demand is down. But the demand is growing and when the demand comes in, so will the industry change as well.

00:05:51 John Daub: You can't eat it raw, right?

00:05:53 Shin-chan: You can't eat it raw.

00:05:55 John Daub: Well done. No, medium rare.

00:06:01 Shin-chan: Medium rare? Yes.

00:06:03 John Daub: Oh really? Okay. So, you're using jingisukan, right? You eat lamb with jingisukan, right?

00:06:12 Shin-chan: Do you have any other ways of cooking? This is not jingisukan, but miso and apple. And garlic. Spice.

00:06:35 John Daub: Amazing. And this is namtan, right?

00:06:43 Shin-chan: Namtan.

00:06:45 John Daub: This is really beautiful. This is roast, which is... You see this in Wagyu too, but at a much, much bigger size. Compared to Wagyu, this is smaller, right? You can tell. Only this part. Oh, the center part there. So that's just the center part of the lamb chop. They've cut it into the big one, but the chops here have a small part of it. This is... I'm learning about this too, because I have not eaten a lot of lamb or mutton before in my life. Wow. Awesome. Let's eat.

00:07:26 John Daub: So I've been in Yamagata now for a few days. I've had to get extensively tested before coming, and we're here with a bunch of other people. How you doing? Good! How are you guys? And today we're going to be eating lamb mutton. Yesterday we ate Wagyu. No more Wagyu. We're going to just fill that with something else.

00:07:55 John Daub: Another reason, I think another thing that's really good with eating mutton, lamb meat, is that in Japan, because you're eating chicken, pork, fish, actually that's quite a nice variety, it's nice to add something unique in there every now and then. We can't have zebra and... There was a restaurant in Kenya that I ate all these weird meats called carnivore after I'd done a safari. It was $20, all you can eat. After you're finished, you lower the flag. They just keep bringing weird meat. Zebra was on the menu. Zebra with a little mint jelly, they said.

00:08:41 Shin-chan: This is Yonezawa's cabbage. It grows under the snow.

00:08:46 John Daub: Wow, so this cabbage is from Yonezawa from under the snow. It's sweeter than usual. The snow kind of brings out the different kind of flavor, the amami (sweetness). Oh, you can see the garlic on there! Whoa! Miso garlic. Miso very garlic. I love garlic. And the apple. And then there's Yonezawa apple on there. Interesting.

00:09:39 John Daub: I've eaten a lot of meat in the last 48 hours. Alright. Just to put it out there, before World War II, a lot more mutton was eaten. In fact, Wagyu was not really eaten by Japanese until after World War II, many decades after actually, as more disposable income came about during the bubble era of the 1980s and maybe a little bit before that. Before World War II, Wagyu was something that was very expensive and very prized and not something that was very... you wouldn't see it a lot.

00:10:12 John Daub: In fact, Wagyu didn't become a thing in Japan until the Meiji era, when foreigners came to Yokohama, they tried this really interesting beef that they hadn't had in Europe before. They asked what it was, and they just started bringing it from Kobe by boat to Yokohama, and from places like Omi and Matsusaka. And all of that Wagyu came in there. And then the Westerners that were living in Japan, back 150 years ago, just loved that Wagyu. It started to proliferate from this, from a demand from foreigners, because beef was not eaten by Japanese because of the Buddhist culture. In fact, in the old days, people didn't eat meat that much. Japanese didn't really eat a lot of meat at all because of the Buddhist culture back then.

00:11:00 John Daub: So it was after World War II that this very expensive meat called Wagyu started to grow and grow, and other brands of Wagyu started to increase around the country. Nowadays, it's hard for you to travel around Japan and not find a Wagyu brand. Now, Yonezawa, where I am today, is one of the strongest Wagyu brands in Japan, and this is the premium Wagyu from Yamagata Prefecture around here. We would call Yonezawa beef, Yonezawa Kuroge Wagyu. I've been eating a lot of that.

00:11:39 Shin-chan: Yonezawa people eat a lot of meat, right? If you travel, you can eat other places. Yonezawa beef is really delicious.

00:11:46 John Daub: This is a meat-eating town. I would say in Tohoku, maybe Yonezawa is one of the gourmet cities of Tohoku, maybe of Japan. Because they've got all sorts of the chicken is, the pork is very famous here. A lot of people don't know about it. It's actually quite good and famous. The Wagyu is very famous. The produce, the vegetables is famous. The water here is so good from the tap. You can drink water from the tap. It's really different from Tokyo. The water from the tap is like drinking bottled water. I don't know why do you buy water from the tap? The tap is delicious.

00:12:43 John Daub: So the sauce, actually that miso garlic apple is inside of this. This is magic water.

00:12:49 Shin-chan: Magic water? Make it better.

00:13:00 John Daub: So I hope that information is kind of interesting to you. I'm fascinated about the history of Wagyu and how beef came into Japan because it wasn't a thing until actually quite recently in Japan's history.

00:14:03 John Daub: I think if you're going to be eating like a BBQ, you're going to want to have some beer. The bubbles kind of break down the fats a little bit. That's the excuse.

00:14:20 John Daub: Eh, koko ni lamb chops shinayone? So the lamb chops come from a different place. But the lamb chops are from the same place. Boom.

00:14:36 John Daub: So whenever I go to, they have restaurants that are dedicated to this called Genghis Khan restaurants. And I guess the history that I was told is it has a mound here. It just looks like a helmet from the Mongolian army maybe back then. I guess you can, on the handles could be where you put the chin strap. I'm not really sure on that. Oh wow, look at the steaming meat. I don't have words. This is rare. I guess there's only one thing to do. Eat it. Can, ashita kara diet suru. I start the diet from tomorrow. Seriously, I've been eating too much.

00:15:33 John Daub: Karai no daijou desu ka? Oh, mochi. Nani kore? It's red. This is red. And we call it anjan (spicy sauce). Very hot. Wow, very hot.

00:15:47 Shin-chan: Very hot? Yeah.

00:15:48 John Daub: It can't be that hot. What the hell? What is anjan? What the hell hot? Really? Alright, well then we're gonna have to try this here.

00:16:03 Shin-chan: It's very hot so a little bit you have to stay.

00:16:07 John Daub: Oh, it's not that hot. It's a bit hot. Chili, chili. Really? Is it that spicy? I love it. Alright, it's got a little bit of a kick. Chotto karai. Chotto shopai.

00:16:44 John Daub: It has a wide round of... Look, I found that if you don't have spice in your food, it's not as much fun. I put spice on pizza, on steak, you know, it's just more fun when it's spicy. You don't even want a kick to it, right? I bet you half of you out there are the same way. Alright, before we get to here, let's do a little kanpai, everybody. Kanpai. Cheers.

00:17:45 John Daub: Tastes like beer. I know that a lot of you that are watching, and probably if you're in the U.S., you're probably asleep right now. If you are awake, what are you doing awake? It's like 2 in the morning. But, a lot of you can't come to Japan. And I finished most of the shoot for this episode that I came here to make in Yonezawa. And this is the last night that I'm here, so it's kind of like a little bit of a celebratory thing.

00:18:12 John Daub: But the process to travel right now and be safe is really hard. I have to take my temperature every day and report on that. And I take antigen tests once or twice a day to make sure that I'm not getting anybody sick. And I've been doing that for quite a while now. I'll be happy when this is all finished and all of you can come back to Japan. The numbers look really bad in Tokyo right now. Not in Tokyo. So things are a little bit different. But when I'm out there among there, I'm trying my best. Because I understand the situation. But for me, I gotta get Only in Japan going again. So we gotta keep shooting.

00:18:51 John Daub: Now, Yonezawa town of delicious Wagyu eating mutton. This is good. Alright, it's time to try the mutton here. So the sauce is actually in the mutton. The sauce is in it. So the miso garlic apple is in here. Alright. Oh, that's so good. That's really good. It's good, right? Mmm. It's got different consistency than beef and pork. It's mutton. I guess if you don't eat it a lot, you can tell the difference right away. It's certainly got a different consistency. But we're gonna see when the lamb chops come out here and the tongue and see if I can compare it to other meats here. Wow. That spicy sauce is so good.

00:20:03 Shin-chan: Hey, you're making miso, right?

00:20:04 John Daub: Yeah, I'm making it. It's homemade here in the shop. I want that bottled. I'd buy some of that. We can sell that in the Only in Japan merch store, which is starting this week, I believe.

00:20:52 John Daub: Why do Japanese love Hawaii?

00:20:55 Shin-chan: Maybe the most close to America, I think. Only six hours to get there.

00:21:07 John Daub: Oh, because it's close. But isn't Guam closer?

00:21:10 Shin-chan: Guam isn't America.

00:21:12 John Daub: Guam is America! Guam is not America. Guam is America! But it's a little different. It's not 50 states. It's not one of the 50 states. Okay, we can put asterisks here. Sort of not, really. But I love Hawaii. I've never been to Hawaii. Really? I'm an East Coast guy, when we go to tropical places, we go to like Florida or Caribbean.

00:21:43 Shin-chan: Which one? California, the West Coast, maybe Hawaii. Tijuana. Tijuana? Mexico?

00:22:00 John Daub: I can hear the food. Wait, I can hear the food. Can I go to the kitchen?

00:22:01 Shin-chan: Yes. Let's go into the kitchen.

00:22:06 John Daub: I hear meat frying. Can I? Sure. What are you doing?

00:22:22 Shin-chan: Lamb chop steak.

00:22:23 John Daub: Wow! I have not seen this in a long time. It's been three, four years since I ate lamb chops. Wow! It smells good.

00:22:45 Shin-chan: Thank you. I'll bring you some new food.

00:22:53 John Daub: Alright. I got some more stories. By the way, if you're if you wanted to buy the hitchhiking Blu-ray that I have, I'm going to put it on sale in the merch store, which will be starting this week. I believe on Friday. When I was hitchhiking in 2017, about five years ago now, almost, I stopped in a town in Hokkaido called Shibetsu. It's on the way to Wakkanai, which is very north of Japan. On the way there, Shibetsu was famous for its lamb. In fact, it was so famous, they put it on the manhole covers. So if you look down, you would see the manhole covers had a lamb on it. So when I stayed at the hotel there, the hotel owner said if I'd want to stay for dinner, it was only like eight dollars. And I got this amazing plate of lamb chops. I was just freaking out because I said, this is not something I've had in Japan in the 20 years that I've lived here. This is just bizarre. It was so good. And it was so cheap because again, it's not something that's in high demand.

00:24:06 John Daub: But when I heard about this restaurant, I said, we gotta try this out here. Yonezawa, land of beef, we're eating lamb. It's like when I went to Shiogama in Miyagi Prefecture, it has the most sushi shops in the entire country.

00:24:24 Shin-chan: Shiogama. Ah, Miyagi Ken. Shiogama.

00:24:33 John Daub: It's about 30 minutes from Sendai. They have more sushi shops per capita than anywhere else in Japan. And I ate curry rice when I went there. But it's because the Japanese coast guard is based there and they have their own special Japanese coast guard curry, so it was a thing. It's a live stream. You can check that out. You should check that out because you won't believe the food that we ate there. That was totally different. I'd never tried this maki. Alright, let's try the lamb chop. Oh!

00:25:37 Shin-chan: Homemade.

00:25:38 John Daub: This is a gourmet place. Look at this. This is...the mustard is also...that's real mustard. I thought it was caviar. Unusual caviar. This is handmade mustard from here in the shop. And then we have over here which is... Wow. Tataki is a local fish, right?

00:26:04 Shin-chan: Tataki. But it's different. Tataki is the same way to cook as the tataki but you can use it with different animals.

00:26:18 John Daub: Interesting. Okay. That was a very good meal we got here going on. Arigato. Alright, let's try this lamb chop and then we can end the live stream. That's my meat eyes. Things get a little crazy.

00:26:37 Shin-chan: What should we do with the way we eat? You can eat one.

00:26:43 John Daub: Oh, one? Oh, I see. You can eat it with your hands. Oh, I see. So you can squeeze it out. Oh, I see. That's why this is... I love in Japan you always get a hot hot towel to clean your hands with. And on those hot summer days if you're over the age of 50, you can use that hot towel to wash your entire body. But you have to be over the age of 50 for it to be socially acceptable. I've never seen anybody under that age do that. Okay. I'll just eat it like this. Mustard. It's really good. I love it. Just like this. Just like mustard. Alright, this is what it looks like before I consume it. You always want to show. Wow, so this was raw before, now it's not. See, I told you they don't eat this raw. That looks good. That's my first bite right there with the mustard. Alright, the moment of truth.

00:27:53 John Daub: I'll be honest with you. Biii!

00:28:01 Shin-chan: Isn't it crazy? John, isn't it crazy? It's so good. Right? I'm so happy. It's amazing.

00:28:17 John Daub: Alright. A lot of people say, they ask me, what's your favorite Wagyu, for example, they say, oh you must love A5 because it's the best. I say, that's not true at all. You're looking at it from the wrong way. A5 is rare because it's hard to find that kind of marbling. But it has a lot of fat in it. And that's not always what you're looking for. Just because it's rare and it's expensive doesn't make it the best. I like an A3. I like something with some akami (lean meat), Angus beef, which has no fat at all.

00:28:44 Shin-chan: So you like to try different kinds of meat.

00:28:46 John Daub: This is so tender. This is like, it's got such a very unique taste to it. And when you eat it, you can, I don't know, there's a consistency to it that's different. It breaks in your mouth differently. But it's so juicy and the sauces that they've fried this up in is so good. Man. I could eat this more often. But it's hard to find it in Japan.

00:29:12 Shin-chan: You can get this at a shop or EC. But when I go to my supermarket, I just want to buy it. I don't want to wait from delivery. I live in Tokyo, so I go to the supermarket about 100-200m away. I buy it right away, and I make it right away. There's nothing in the fridge. There's nothing in our refrigerator, really. Frosty's got, when it comes to meat, we consume it and it's gone. We just get more at the supermarket. We don't really stock it, but this is so good. Do you get this often?

00:29:47 Shin-chan: I get it. Often. Yeah, I get it. Unmade. Oh wow. Oh wow. So you can buy it.

00:30:04 John Daub: I might end up leaving here with some of these here. Anjamo. What the hell is this hot? It's called here.

00:30:19 Shin-chan: I thought Japanese don't like spicy food.

00:30:24 John Daub: I think people in Tohoku like it. Oh, you like Tohoku? Because it's cold, so it gets warmer. I think it's more spicy. Oh, I see. Because it's cold. But I'm an Indian. My mother is Indian. It's hot, so everyone's like, I want to eat spicy food. What are you talking about? Because Tohoku's cold, people eat a lot of spice, which makes sense. Fire, right? But in India, we eat a lot of spice because it cools you down. The fire makes you sweat and then you feel cooler from the spice. It's just a different way to look at it, I guess. Taiwan is also good at it. Taiwan is good at spicy food. Some of the spiciest food I ever ate was in Taiwan. It's just fiery there, too.

00:31:10 John Daub: Alright, if you have any questions, leave them in the comments below. I'm really interested to hear your opinion. What did you think of lamb niku in Japan? Again, you're not going to find it in a lot of places, but when you do, usually it's somebody who specializes in it. I put a link in the description, by the way. This is Shin-chan's grandfather from before World War II. You can see the pictures. The pictures of his grandfather back in the day with lamb meat. We're talking before World War II when people were eating the lamb a lot more. Nowadays, it's getting rare to find, but more and more people are coming back to it. They're coming back to the way that their grandfathers... what they used to eat, which is interesting. We've come full circle.

00:32:18 John Daub: Oh, here it is. Oh. That's Shin-chan's grandfather. And he's got some... What's he got there? Is that lamb meat?

00:32:28 Shin-chan: He's cutting some lamb. It's Nemo. It's a first... This is a lamb butcher shop for lamb meat. He also sold wool? Lamb meat. So he sold wool and the meat. He sold the meat with the fur.

00:33:07 John Daub: Yeah, it's 1960. Ah, the olden days. Kind of an upgrade. 1978. I'm four years old. And now this is what it looks like here. Very cool. And now it's been renewed.

00:33:30 John Daub: I got a question though. Shin-chan. I don't want to use a big voice because I might get retribution from this question here. Shin-chan, do you have any questions?

00:33:45 Shin-chan: Yes, please.

00:33:48 John Daub: Sorry. So, your grandfather sold lamb meat. But he also sold lamb... Gain. But the gain... Well, if he sold the meat, the gain... But there's no more. Because the lamb is gone. So you can't do both, right? You can't do both.

00:34:13 Shin-chan: You buy the hair first, and then you make the meat. So you take the wool, and then you would eat them. But in New Zealand, they have the same way of doing it for years.

00:34:33 John Daub: The first time. I saw this movie, Babe, with pigs. And the lambs are very old in the movie, Babe. And, you know, they weren't just young ones. They were kind of old ones. But your grandfather sold them. That's amazing.

00:34:51 Shin-chan: Mutton is like 3 years old, right? 2 or 3 years old, right? Mutton. And lamb is younger ones. So there's a difference between mutton and lamb. But at first, the old ones were all mutton.

00:35:10 John Daub: Interesting. I don't eat a lot of it, so I'm not sure. Thank you. There's more? Damtan. Oh, that's the lamb's tongue, right. Smoked lamb's tongue.

00:35:25 Shin-chan: Smoked lamb's tongue.

00:35:26 John Daub: So the lamb was smoking. Tobacco? I think that's a joke. I'm a little slow, but maybe not that slow. So this is smoked lamb's tongue, and no, the lamb did not smoke. But it was smoked after. And inside the potato salad, there's a kind of... What's that in English? It's not there. It's not a takuan. Daikon? It's like a pickled thing that you eat that's been smoked. It's very good in Tohoku, right? You get it in Akita, which is the neighboring prefecture. We're just south of Akita. Oh, so this is going to be really good. This is really good. I'll try it. It's really good. Yeah.

00:36:23 John Daub: I learned that I use this part of the chopsticks so you can turn your chopsticks around to the back side. And sometimes, that's more... Put that on the side there. This is the age that we live in. We should be careful. But then you have to watch out for your chopsticks on the other side here. Oh, that's so good. Right? This is good. Here's the tongue. Mmm. It's certainly a different consistency than with the beef tongue, of course. But sweeter. And here's the beef tongue right here. That's been grilled. Oh, ram tongue. I'm not used to eating it. It's ram tongue. This is from Australia, maybe.

00:37:28 Shin-chan: Australia, Australia.

00:37:30 John Daub: Beef, fully transparent. It's from Australia. Yeah, it's an international, global... What is this on the side? This is Fujiyama. This is wasabi, right? Oh, okay. Let's clean out the system. Let's give it a try. I'll try it with soy sauce. This is just wasabi. Just wasabi? Okay. I'll try it quickly and then we'll finish. This is ram tongue with just a little bit of wasabi here. It's so soft! Yeah, it's so good! It's so much softer and easier to chew than with the beef tongue. It's softer than the beef tongue.

00:38:24 John Daub: Look, when I came to Japan, I was freaked out. I thought it was weird. We don't eat tongue in America, really. Not when I was growing up. So when I saw it, I was like, eh. But you start to eat it, and you're like, wow, this is pretty good. It became famous after World War II again in Sendai because they had a lot of parts from the animals coming in and tongue was one of them. So all of the gyutan (beef tongue), almost all the gyutan in Japan comes from, imported from the United States even today. So the Sendai gyutan is American beef because Wagyu tongue is not as good as the American beef tongue.

00:39:09 Shin-chan: Interesting, yeah.

00:39:10 John Daub: Interesting. When I talked to the Sendai gyutan people, they told me that American tongue is better. I believe them, too. As an American. I grew up eating beef tongue tacos. Tongue sushi. I have seen that before. It's not too bad. It's actually pretty good. Everything's pretty good.

00:39:45 John Daub: I'm having fun. Alright, everybody, heart is also pretty good if seasoned. It is! In Japan, it's interesting, we eat just about every part of it, and I think that that culture came after, like, the motainai (waste not) culture, don't waste anything, and also the culture of, we didn't have a lot of things in Japan when I say we, the people after World War II, there really wasn't a lot of choices, a lot of food, and people made with the best that they could get.

00:40:08 John Daub: So you have things like mokunabe (offal hot pot), which had the inners or the organ meat in a stew, and it sounds gross, but it's really good. And I think if you grew up eating it, it has like this nostalgic feeling to it, and there's places in Shinjuku, the um, they say shouben yokocho (piss alley), not shouben yokocho, but omoide yokocho (memory lane). It's in Shinjuku, it's called piss alley, but now it's omoide yokocho. Oh, you didn't know that? They take a, they go, you know, I had you guys go pee-pee there, but now it's called omoide yokocho, which is like memory lane, right? Of an alley that used to be called pee alley.

00:40:52 John Daub: But, never mind that. The point is, mokunabe back, if you look at the old pictures after World War II of Shinjuku, you'll see there was just shacks, they could get a lot of meat, so they got whatever they can get from the United States, which was brought in on planes, and that was what they made with the innards that they can get pretty cheaply, and they found a recipe that worked really good. So, it's nice that these recipes are still available in Japan, you can eating that's kind of like eating the history, these foods that came as a result of it that have entered in Japan's culinary daily life.

00:41:25 John Daub: I'm talking too much. Anyways, thanks so much for watching everybody. Nicholas, I'm going to look into getting that stuffed lamb, and then replace the stuffed lamb one day with a real one. That's the way to go. And Chan, it's nice to see that you're doing okay in the trunk. I did leave you some ice cream back there. I don't think it's melted either because it's so cold. See everybody, hope you enjoyed it. If you have any questions, leave them in the comments below. For the next 10 seconds, you can write in where you're watching from, what part of the world.

00:42:00 John Daub: You can write in where you're watching in the world, while you get a static view of Shin-chan's restaurant right here. I put a link in the description too, so if you are in Yonezawa, please come in and say hi. Shin-chan is super friendly.

00:42:15 John Daub: Shin-chan, you can speak English, right?

00:42:17 Shin-chan: Yeah. Shin-chan speaks fluent English. And he's very... 45 countries. 45 countries on TripAdvisor.

00:42:26 John Daub: 45 countries. And he speaks Cockney too. So if you're from a rough town in the UK, he can probably communicate with you. I just made that up. Please do come and tell me what happens. Have a good day, everybody. Wow. Morocco, Philippines, Indonesia, California. What are you doing still up? Finland, Australia, New Zealand, India, Hawaii, British Columbia, Netherlands, Germany, Wales, Cape Town, Texas. Wow. A lot of places. Peace. Alright. See you guys.