02:13 John Daub: Extraordinarily clean. Actually, this is the men's restroom—I'm not going in the women's, so you're not gonna see that. Take you in there—this is where you could cook. I was hoping there'd be a barbecue zone, but unfortunately that's not the case. But we have our own burner here. There's one guy in there; he's kind of eating by himself, but there's a lot of space for tents. You see this, and it's kind of rare because typically there'd be a lot of people camping. Maybe it's not quite the season for it. Look around here.

02:45 John Daub: Yeah, the man at the reception desk wasn't around, but he's always in the area—just kind of knock on the door and he'll come. It was pretty affordable: 1,000 yen per person and 1,000 yen for the electricity. There are some motorcyclists, and you can bring your own tent—you have a tent, you can pitch it. Again, I think it's 1,000 yen per person. It's a wild thing. I'm not going in there and buying it. There's the recycle area, so when you do have garbage, stop by here and leave it where the bears cannot get it. This is the burnable, the pink ones the non-burnable, and then there's the recyclables: the PET bottles, the glass, and the aluminum cans. So this is an RV park, a camping park.

03:48 John Daub: Let me take you back to where we are, and you can see that's a nice spot over there. They drove over there and they have tents—looks like a really nice camping setup. They have rental stuff as well: barbecue, sleeping bags, things like that. If you forgot it at home, you forgot to pack it, don't worry—they probably have it. Logs of wood—each log was 100 yen, or like 75 cents a log. Money. Three or four. I see the picnic table there, but I don't see a place to put it. I don't see a place to cook.

04:35 Peter von Gomm: National park where they have a hot waterfall that you can bathe in. We can ask Peter about that in a minute.

04:47 John Daub: We're gonna go inside the RV right now. Coming back, we saw—at first we were kind of startled, and then we realized, actually Peter realized—it's a bear. We saw three bears walking in the woods. We saw two bears walking in the woods. We wasn't surprised, walking down the street. And then as soon as we drove near them, they started—the little one got together with the mom and they booked into the woods. So that'll be in the documentary.

05:20 John Daub: Peter, yes sweetie, can we come in? Are you hungry? Uh, no. I guess that's all this cooking. Oh, stop it. Okay, cut the spiel. All right, this is where we plug it in now. The electrical cord comes with the RV, so if you're renting it you should get it. There's also a place for water—you can fill up your water tanks. And I guess you can run anything. That you don't want—there we are, charging it for the night. Very cool. All right, in we go. Hey, Arthur's here. I'll leave my shoes outside—everybody, if you're coming in our RV, you gotta leave your shoes outside. Screen door.

06:16 John Daub: Every town USA. Oh wow, it smells like butter. Yeah, so we're grilling up some negi (green onions), Japanese green onions, and some piman—piman is green pepper, kind of like green pepper, chopped up. They're gonna be chunky style. Yeah, piman—um, good. Yeah, that smells nice. We'll be cooking the steak outside because we don't want the smell to come in here. In the pan. Oh that's right, you don't want that. So we will cook the steak outside, but in the meantime getting all these veggies grilled up. Do you feel like it's enough space for you to do the cooking in?

07:05 Peter von Gomm: Yeah, yeah. As long as you stay out of the way.

07:12 John Daub: Well, I'll be cooking tomorrow. You will? Well yeah, at the restaurant. Well, we might actually—we're gonna see if we can get a barbecue and grill outside or what we're gonna do. We're not sure. Yeah, Peter's doing a great job of cooking up a stew. We got some Mashu Wagyu. You see here. I thought it was a little bit overpriced, I'm not sure, but this is Mashu Wagyu, which is the local Wagyu beef in this area. It's usually quite good. So we'll put that in, fry, cook that up, and we'll have a pretty hearty dinner.

07:51 John Daub: Snacks up here. What do we got? Potato chips. A lot of empty calories. Peter, who bought this?

07:58 Peter von Gomm: What is it? I didn't buy that.

08:03 John Daub: It's one of my favorites: the Mosburger potato sticks. I've never tried. Oh, we had those last night. Yeah, it's not that big. I don't know why they need a resealable top. Is it resealable? Some of these things, they're such small bags of chips. Who wouldn't eat the whole thing, right? Like a small bag. You need a resealer. It's funny to me. I've never resealed small bags of chips or anything like that.

08:27 John Daub: Oh yeah. Did you tell them about what we encountered today?

08:31 Peter von Gomm: Oh yeah. So why don't you tell the story a little bit more?

08:34 John Daub: I just said we encountered bears. You were the first one to pick it out. We were both kind of startled. Yeah, I didn't realize they were bears.

08:39 Peter von Gomm: Well, first of all, let's have a little kanpai while we're talking. Here you go.

08:45 John Daub: Dude, what? What? You got another small can? No, I got two small cans. What's in my hand?

08:53 Peter von Gomm: A beer. Nobody would guess that because it's so small. This is just to whet our appetites. Cheers. Hey guys. Kanpai.

09:02 John Daub: Kanpai. Thank you for your love. All right, otsukare. Here, I'll get it for you. Okay. Yeah, you're cooking and opening my beer, Peter. I can't say thank you enough for this amazing, amazing day. Cheers. Kanpai. A good end to a very eventful day.

09:14 Peter von Gomm: We've been doing updates for the Kickstarter backers. So for Kathy.

09:22 John Daub: Kathy, do you have a message for Kathy?

09:30 Peter von Gomm: Oh my God. Oh geez. She's been leaving comments complaining about every single little thing. And we've been reading it and having a very good laugh. So thank you, Kathy, for making our day a lot better. Isn't it? We've been having a good time. So thanks, Kathy. She's very disappointed in us. I don't know why. So thank you.

09:56 John Daub: In all seriousness, though, we're here to make a documentary. So the live streams when we do bring here, we're gonna be doing a lot of things. Just kind of a bonus thing so that you can enjoy some of the things that we're doing when we have time to do it, because our priority is going to be filming. And gosh, I have all this equipment. We've been on the go. I got the 360 camera attached to the front there. We're talking. I got a GoPro on the right, on the left side of the windshield. So the reception is good. We have the A7S III and the A1 right here. We have hard drives to back up everything on more than one drive so we don't lose any of the data. And today was probably one of the most eventful days, was it not?

10:36 Peter von Gomm: Yeah. Two things—two of my dreams came true today.

10:40 John Daub: Oh really?

10:41 Peter von Gomm: Yeah. The first dream was to bring you, introduce you to Kamuiwakka (hot springs waterfall). And we went in there, and I hadn't been here in probably 17, 18 years. I came here by motorcycle and I discovered this Kamuiwakka place, and I forgot how long the road—it's a very bumpy road, lots of potholes. It's an unpaved, undeveloped road. Rocky road. Holiday road. So we drove in there and we're both like, we saw some signs that we didn't completely understand. We were wondering, oh shoot, maybe it's closed. But we got there and it was just amazing, as I remembered it. What was your impression with it?

11:29 John Daub: Can you jump? How high can you jump? Let's see. There's literally a shadow above your head. Do you see that? No, that's a halo. That's a halo. There's a halo above your head. I can't believe that—I was staring at that. I'm sorry. I heard what you're saying. Okay. Look at that. It's so cool. There's like a cloud over you. Oh my gosh. Wow.

11:58 Peter von Gomm: Well, they call me St. Pete. I guess you can't—if my head is also very close to the top, but it's not touching. Shit. It's perfect. About 180 centimeters. So this is perfect for us. If you're taller than us, so if you can levitate, you don't hit your head. And I can levitate because I'm St. Pete.

12:16 John Daub: Yeah. His head is absorbing all the light.

12:19 Peter von Gomm: Who wrote that? That's awesome. Socrates 297. Your head is absorbing all the light and bringing it into the angel within. And I'm sharing the power that I gathered.

12:32 John Daub: So you didn't answer my question before you—oh right. Yeah. That road. All right. So here's the deal. We were really nervous because when we went to like, do we want to do that? This is like a backer update.

12:42 Peter von Gomm: Don't tell all that. Just, I just want to know your impression on the Kamuiwakka.

12:48 John Daub: Oh, that. All right. We'll talk about the road and the Kamuiwakka and the backer update, but the actual onsen. Wow. I always wanted to go there because I was like, I'm going to go there. 'Cause I think Greg and I, we were making a wild onsen video about two years ago. We drove to Fukushima and I really wanted to go to this one. It's so far out of the way, right? You can't just say, oh I want to go here. You need a solid three or four days to go to this place, or it's a place you would stop off on the way. So when we got it, when we put the site on the itinerary, I was pretty excited about it, but I had no idea that it was going to be as awesome as it was. Yeah. It's just that drive though. The drive is a bit of a kicker, but man, once you get there and you experience walking through this stream—there's a gushing onsen flowing over the rocks and you're walking through it and it's warm. It's like bath water. And then there's two natural onsen pools that you can go swimming in. We have swimsuits and we got in there. It's very kind of acidic. But it's just a really powerful place.

14:07 Peter von Gomm: That was my first dream. My second dream that came true today was the bears.

14:15 John Daub: Oh, that not the third one? No. I thought that was a dream. We got three dreams. Oh, we'll talk about that in the backer update. Yeah.

14:26 Peter von Gomm: Um, so talk about that. All right. How'd that happen? What happened there?

14:28 John Daub: Well, actually on the road into Kamuiwakka, we saw a fox up close and it was just chilling out. It was just like, yeah, what's up bros? Just kind of licking his paw. Just going to do it. It was hilarious. So we got some good footage of that guy. And then when we left, he was gone. But as we're driving on the paved road, I come around the bend and I had to like blink my eyes. We thought it was construction workers.

14:54 Peter von Gomm: Yeah. And I was like, I said, dude, bears, bears. He's like, where, where? I didn't believe him. Yeah. And I was like, right, right over here, right in front of us. And there's a mama and two babies. And they were just very casually in the middle of the road. And we got a little closer and got some great video of them. I took it in 8K. It looks like it's far away, but if you punch in 200% for the 4K output, you can see their faces. Yeah. It was beautiful. It was a really beautiful sight, and other people—some of the cars stopped and we drove by each other. It was cool. They just kind of hopped into the brush. You could see their backs kind of above the reeds and things. And it was just, oh, it was beautiful. Beautiful moment. I was shocked. We were for several minutes afterwards. We were still in shock. Like, did that just happen? 'Cause we were wondering if we would see bears. But in Shiretoko National Park, it's such a pristine, beautiful nature reserve. These bears are wandering around. I can completely confirm now: there are bears in Japan.

16:04 John Daub: And the thing that worried me the most, and this is about Hokkaido in general, is like there's people hiking around and biking, bicycling. If you come upon these bears—they were in the middle of the road. Actually go to my Instagram, Only Japan TV, right now—if you go there quickly, you'll see the story, you'll see the bears in the road in the Instagram stories. I posted a couple of pictures. I'll post it as a post later on. But what if you're just walking around and these bears came out—mama bear and two babies? Yeah, you better have bear spray or really fast running tennis shoes or whatever. Or even if you're riding a bicycle, that thing is—those things were fast.

16:50 John Daub: I hope you guys are enjoying it. Staying safe. Thank you. Yeah. We're cooking it up tonight and we're bringing you with us just for a little bit. Um, I got a—yeah, you got a beer here. We had to cut down on the beer sizes. This isn't the real one you did. Is this the one you really bought it? He said, oh, we're going to get some beers. This is it. Are you pranking us and you have something in the fridge that was— I don't believe you. 'Cause you did this in Sapporo.

17:22 Peter von Gomm: Oh, I'm sorry. Okay. See, yeah, you did buy some more, and this is the one that I bought at the rest area. This is the old hot, uh, mild stout for you. I figured you like stout beer, right? Yeah. Like stouts. This is a stout from Kitami, which is the northern city of Hokkaido, the very north city. And I got myself from the same brewery a red one. 'Cause I went to Ohio State University. And uh, that's an Ohotsk ale, and again made in Kitami. So I'm looking forward to having these with the steak. Uh, we have, uh, we're going to eat some of these shrimp, and then we still have this crab. We didn't eat it last night. Unfortunately, it's been in the fridge. It's in the fridge and it's cooked. So we're going to completely eat every bit of it. Eat the sneezes out of this crab. We're going to eat the shell. Well, I won't go that far. You will. Probably. After those tiny beers. Yeah. After the tiny beers and the crab meat.

18:22 John Daub: So this has a functional sink in here too. There's a pump, and uh, fill up a tank down below here and it functions. Yeah. You can wash your hands. You don't drink it. It's not Hanasaki crab, by the way—we got this yesterday at a convenience store, but we ate the melon pain au lait instead of the crab. We did have some of the shrimp, but we're going to eat that shrimp later. Should we start peeling? As well. Yeah. We got to take this party outside. Or crab—whatever crab we don't eat, crab omelet for breakfast. Tate just wrote that in there. That's genius because Peter really enjoyed the crab curry rice that you had the other day. Last night. That was really good. That was fantastic.

19:07 John Daub: The other things in this RV is the sleeping facilities. Uh, Peter's on the left. I'm on the right. We talked about this a little bit earlier. Uh, tonight uh, we might make this up as a bed. So Peter can, uh, you know, more easily go in and out in the middle of the night potty. Yeah. Party time.

19:26 Peter von Gomm: You're going to shuffle again. If nobody could see. Oh oh oh. Didn't you go like this? Did Hammer go? Oh oh oh damn. The whole RV shaking. You're—I think our neighbors are going to be a little concerned if that van's a-rockin'. And now we've got to get the C+C Music Factory going and then we'll be seeing if anyone's—this man already rocking. That's what C+C Music Factory does to people. Get your feet pumping.

20:01 John Daub: Shout out to the people who made these raisins. These are the best darn raisins I've ever had.

20:06 Peter von Gomm: Yeah. Raisins are just like shriveled up grapes. We got these—these are big raisins. Pour some out and show them.

20:14 John Daub: Okay. These are cheap too. How much was this bag like? 500 yen maybe? It's heavy. It's like a kilogram. No offense, but California raisins got nothing on these. But these are a little bit—maybe too sweet. They're pretty sweet, but they're grapes. They're like these big like Yamanashi grapes. Oh yeah. Yeah. It's pure sugar, Peter. Yeah. So these—these are quite large, juicy and sweet. Yeah, pretty good. But you lost the twisty tie, so they're not as fresh. Dryer—we don't want them dry. One of them plump and juicy. You're gonna take this home with you. Not after you let them get all stale. Raisins don't get stale. They're stale in nature. Mm-hmm. Oh really? Oh. They put them in the little California raisins little boxes—they don't put tied, put them in plastic at tight ships. They're exposed to the air. But they're actually in a sealed package. They're not in the cardboard box. Not the ones I had in the 80s. Well, I feel sorry for you. I think they just shove them. No, they just shove them in the little teeny California raisin boxes. They don't have any plastic bags. Am I right? Perhaps.

21:41 Peter von Gomm: So how would you like to cook? How would you like your steak cooked, sir? Sautéed in butter. Yeah, okay. Would you like it medium?

21:50 John Daub: I think we should cut those into this maybe, so it could—before you cook it. Yeah, maybe. I don't know. What do you think? Yeah, it'll cook—it'll fit in here even though if it is—it, the pod? Yes it is. It's ready to go. Are serious? Yeah. Wow, totally serious. I believe in Chef Peter.

22:06 Peter von Gomm: So we got it. He's talking about we got this steak and it was frozen solid. We uh thought it—but very gently and carefully. You can't like thaw it in hot water. You can't—it will start to cook the steak. Yeah, and it doesn't taste good. No, and you can't fry a frozen steak because it'll be tough. So you gotta thaw kind of gently with care. Mmm, and love. No, and that's exactly how we did it. So I heated up some water just so it was a little bit above room temperature, about room temperature. Submerged this beautiful Wagyu in it and it began to slowly thaw. And I kind of flipped it over and I took it out. Then I put it back in like five minutes later and it little by little began to get tender, kind of like a baby's bottom. It's still a little bit frozen? No, it's not. Touch it. Squeeze it. Squeeze the Charmin. See. Trust me. I'm the chef. Medium-well. Blood rare? Medium. You don't want to overcook it, but you don't want to—Wagyu you can cook through because it activates the fats.

23:34 John Daub: Carrie wrote picture of Leo and peach. I don't know what it's making me laugh, Carrie. You and peach. I don't know. Hey Ken's here—Ken Rutley, right? Sitting right, John. Good to see you and Peter. We're having fun on your adventure. All the best from Halifax. Hey, yeah, it's nice to hear from Ken. I can help that—some shacks. They say lots of bears. You guys see lots of bears in Halifax? Oh yeah, I'm sure, Ken. Do you see bears yours? Andy, you dance—rates in hot hot pan, seal it. Oh yeah, it'll be hot.

24:15 Peter von Gomm: By the way, is this too much beer for you? You haven't even drunk half of it yet. Well because I'm talking. This is so small. How many— that's 420 calories? Wow, no way. 100 milliliters. So imagine with a full beer. Sorry, this is 135 milliliters. That's how big this can is. Oh my gosh, and how many calories? Well, it says 42 kilocalories. 42. You said 420. Well, it's just to add a zero to the kilocalories. 402 ka—which is potassium—is there in this case? K is kryptonite. There's a KR. Okay, that's ready to go. We're gonna take this outside. Science. Was there a picnic table or something out here?

25:01 John Daub: There was, but it's pitch black. I got my headlamp, but that's not enough. Let me get my headlamp.

25:07 Peter von Gomm: Okay, you take the party outside. Take the party outside. You don't have one of these? These are pencils. No, I don't, but I know they work. So Mr. Miyagi was training me. One thing he said was, "Dope son, who need good—need good headlight. Always carry headlamp." Especially if you're going to the bathroom out there, Peter. How you gonna go? Shall we? My headlamp here? I've got some special—something that I wear it. I got a surprise for you. Hold on. I also bought for when you go to bed these glow sticks, which you can put around your wrist. Should you? Your way—you can use all four glow sticks and create a bread trail so you can find your way back. Something like that. Or Hansel and Gretel. I think the picnic table is to your right. Oh no, no—behind it, behind the camper. Yeah. Peter out there. Peter. I got you—want me to come out there?

26:48 Peter von Gomm: This phrase it goes like—ten thousand lumens. I see deers. Is this good? Don't let any wild animals come around that steak.

27:34 John Daub: I need to get a port. How do you look at this? Left, right, left, right. Here, I think this is still on high. Put this down on low heat. It looks like daytime because I have like 10,000 lumens on here. Got some garlic or something. That pan came like that. It was pretty nasty, but we've kind of boiled it clean a little bit. Should I put a little more butter in there, you think?

28:05 Peter von Gomm: A little bit. Have you heard this? Is it that bright? Yeah, dude. Okay, how about this? That's better. Have you heard the tale of Brea Weechi Hokkaido?

28:20 John Daub: No. No, you haven't heard that one? That sounds scary. Why'd you turn that off? I didn't. I just turned low because I didn't know how long you were going to be gone for. All right. Yeah, please don't forget to click the thumbs up button. I appreciate the shout out for that, Socrates. There's a little spider on the gimbal. Where'd that come from? Put the little guy down on the ground. Cook up this Wagyu steak. Oh my gosh, I can hear the... That's a lot of butter. We already had our fill of dairy products today, didn't we?

28:56 Peter von Gomm: Yeah, we had the milking and an ice cream. Can you show that rather than... Yeah, thank you.

29:05 John Daub: Okay. It's going in. I have the camera light as well, the Pilot Fly. Oh. We can use... In fact, it does disco lights too. Different LEDs—we can do rainbow colors. All right, here we go. Let there be light. It's totally... De-thawed? Yeah, it's perfect. This is Mashu Wagyu. We're just live streaming this, so we're not going to film this for the documentary.

29:50 Peter von Gomm: I didn't even think about that. Did you, buddy? Me neither.

29:53 John Daub: Should I get the other camera?

29:54 Peter von Gomm: Sure, sure. I'm not going to... You're not going to have any light for a second.

30:01 John Daub: See, Kathy? I'm filming for the documentary. Oh, I feel like you're so ripped off. I don't even think Kathy's even supporting the Kickstarter. Hey guys, why are you not showing us anything? You said you're getting a motorcycle and blah blah blah. Hey guys. Is that good or bad?

30:34 Peter von Gomm: Yeah, that's good. When you say hey, look at that, I always think it's something wrong. Something bad happened.

30:39 John Daub: No, it was good. That was a good look at that. Filmed this for the documentary. Got the A7S III out. So if you... For all you steak-connoisseur stewards that are watching, sear it hot, hot. And then turn down the heat? Or what do you recommend?

31:02 Peter von Gomm: Right now, I'm searing hot, hot. Looks like Canadian bacon in there now. Sear it hot, then put it on indirect heat. Hot, then medium. Okay. Okay, both sides... So it just says wow. Let's turn it down. How do you get indirect heat? I don't know. How do you get indirect heat? Right here, right in here. How about a lid? Should we use a lid for a little bit? Yeah. So you actually cook it? Yeah.

31:51 John Daub: Eric, I just FaceTimed Kenai and Leo. They're doing good. Thanks for asking about that. Yeah, that looks like bacon. Is that Wagyu? No lid. Don't forget to let it rest. Turn it down and baste. Really? Okay. That's a lot. No lid. Fisherman right in here. Okay. Thank you. I'm going to move this back here and get a wide shot of Peter cooking. So right now it's on low, and it's about as low as it goes. Okay. Yeah. Don't get no lower than that. Let it rest. And would you like to put salt on now while it's cooking or before you eat it?

32:39 Peter von Gomm: I think you put the salt on later. I don't think you need to cook it in. Put the salt on there. It does look good.

32:46 John Daub: Let me get it from another angle here. Oh, you guys are seeing this live as we destroy a Wagyu steak.

32:54 Peter von Gomm: No. What do you mean destroy? Well, you're the one cooking it. I guess that's enough, right? It's an insult. Sorry. I mean, well. Oh, I'm so hungry. I can destroy this pizza. That's not an insult. It's just a figure of speech. Okay. Don't get upset. Well, you can say destroy as we're eating it, but not while I'm cooking it. Well, it's just semantics. You know that word? Yeah. That's too bad. Semantics. I think it could cook a little more now. You don't like it blood rare? Well, considering like you thawed it in 45 seconds, I think maybe it should be cooked a little more. All right. You don't want to know. This is Mashu beef and it was highly recommended by the dairy farmer. Yeah, his buddy owns this Mashu beef. Oh, he does? Butcher. Remember he said that. Oh yeah. He told me to go to the JA Mashu. Yeah, he did say that. But it wasn't out. It wasn't out for sale. Wagyu pork rinds right in here. It's raw. So yeah, maybe a little higher heat. Little higher heat? Maybe. I don't. I like my Wagyu medium. Okay. I'll get there. Raw. Perfect for the bear. I hope we don't meet any bears.

34:05 John Daub: You guys, the comments here—some of them a little bit make me a little worried here. Jedi Mac writes, it's raw. Big, big R-A-W. Nightshade just laughing. Tell them I can hear it. Gordon Ramsay is in the chat and he's very angry. So I get a couple of beverages. You can come over here closer. Finish, then smother in ketchup. What? I'm not going to do that. Oh my God. Ketchup, really? Do we have ketchup? No, we don't even have ketchup. We're really basic. Like if we were doing this for a month, right, we would have a fully stocked RV. We're doing this for just four nights, right? It doesn't mean—I don't know. It is super rare, sano. I wouldn't be satisfied with that, but I'm just kind of—ketchup is heresy. Lamb's off. Should we already take it with the camera? Yeah. I'm actually filming you right now. Oh okay. So I'm getting thirsty. I'm going to go grab a couple more beers. Would you like one? A real man size? Yeah. I hope it was man—I hope they're all man size because the small beers would be for people under the age of 18 or 20 and that would be legal, sir.

35:28 Peter von Gomm: Baste it with butter. Maybe more butter. No, there's plenty of butter in there. There's plenty of butter. I mean, we could add more if you want more butter. There's some good comments in here. Baste it with butter. Wow, check out that fly. You see him? There's a green. Whoa. Is that a tsetse fly from Africa? You ever hear of those? Yeah. Bad news. How'd they get here? I don't know. Oh, that meat's wafting towards the camera. Keep it going, Peter. Keep it going. Colin for Food writes in, you're doing it like a pro. Thank you. Thank you, Colin. Probably attracted to the light. That's why they're biting me. Okay, hold the fork. I'll be right back.

36:17 John Daub: Okay. KT Levin writes in here, money for the bear scent deterrent. Oh my God. So basically grilled meat. We're going to see three or four male bears coming out of the woods now in the dark. I heard bears hunt at night. That's true. I thought that's just lions. I don't think there's any bears in the vicinity. That's me. I'm going to be honest with you. Seeing the bears today makes me really worried. Where do you want that bottle to be? We'll drink the bottles later. Let's go to the Sapporo Classics. We're going to eat this inside the RV, guys. And I don't think we're going to eat it live either. Just remember to draw a circle to protect yourself from the bears. Justin, is that for bears? Do the bears protect a circle of life? Is that the same thing DeNiro did in Circle of Trust? That's a circle of trust, a different thing. You can throw this package away. It has the... We're going to get in trouble. We're going to get in trouble. It next to another tent that would be pretty funny for them. Yeah, well he should have been flipping this while we were—you didn't say flip it. You said okay, that's gonna turn that down. Actually that should be good. Hey, personally brick walls here. There's a saying in Asia that one shouldn't shine light up trees unless you want to see something. Okay, we're done. Let me grab a plate. Let's check it—that shocked face. Okay, we're done. That's it. Boom—Wagyu for dinner.

38:06 Peter von Gomm: Slightly burnt, Eric, but I think it'll be good anyways. This is Mashu steak. When there's no blood, it's ready. Really? I think you want a little bit of blood. How do I—when there's no blood it's ready. Okay, I don't—I don't think perhaps are damn for sure.

38:35 John Daub: Okay, can you keep a light on that and I'll keep a light on this. Is this your um—oh wait, hold on. Should I get the uh HT camera rolling? Okay, hold on. Can you uh turn the light over here for a second? Yeah. Okay, we're gonna check it. Can you uh recording? Your...

39:04 Peter von Gomm: Check. Okay, right—is it good? Oh yeah, cooked through. That's beautiful. That should be good. Medium-well. Medium-well. Okay, well everything's—oh oh yeah. Okay, that's not too bad, right? All right, well done, Peter. Okay, let me—well done. It's medium-well, medium-well. Well let me uh—can you shine the light on the plate please?

39:37 John Daub: Yeah, I am. I'm just trying to get—trying to get the camera on it too. I'm gonna do two things at once. Where's the plate? There it is. It reminds me of the steak I had at a restaurant once. I did not tip because it was really not necessary to tip in Japan because it was not well done. Sir, he's got one piece and uh my mouth is watering. How about yours? Yeah, taking it in. Yeah, we're gonna eat inside. Yeah. All right, cut. That was a pretty good scene. That's a pretty good scene. All right, we can uh bring this in. Cut. Bring the camera...

40:39 Peter von Gomm: Camera and my hand. You want me to bring something in? How about that? I better handle that steak. You handle a beer. Okay then I can do it. We brought out two beers—we're gonna take it back in. Oh that's the way it should be and it's butter. We'll have to make two trips maybe. That's fine. Come back to the butter and the uh burner. All right, heading back in. Watch our step.

41:13 John Daub: Yeah, watch the charging cable there. Yeah. RV light—are you able to? Oh yeah, I can help that switch down or up. Okay, enter. I'll keep the lights out here from pointing the light in this direction. Okay, I turned the light off. One, two—two done. All right, go ahead and get—you can sit. You'll grab that. Yeah. Okay, folks.

42:05 Peter von Gomm: Tipsy turn—tipsy turvy right there. Let you uh set it up so that can film us as we eat. I'm gonna grab the remainder of the stuff out there.

42:15 John Daub: Okay, put this on the table. Wow, this is pretty. I'm extremely impressed. Is it the gas station tissues? All right, once you split that up. Okay, which one was mine? There—either one's okay. Should I weigh it so it's proper? You want to get more or less? I think it's pretty balanced. Here's a good job. Okay, fork—and you need a knife. Yeah, one of us will need that knife. Okay. Uh, you just got a fork. Yes. What about this soup du jour? There's no soup. Oh yeah, but we had to cut up that crab. We're gonna cut up the crab. Yeah, that's gonna be a little bit messy, so we'll do that over there—a little bit messier. Um, what I'm going to do though is I'm going to cut just a little piece of this Wagyu so we can taste it. And then we're going to have to stop the live stream because I gotta film for the documentary, right Peter?

43:18 Peter von Gomm: Yeah.

43:18 John Daub: Yeah. So but I cannot leave you guys on the hook—I have to make a judgment. How is Peter's steak? And how is Mashu? Mashu is the name of a lake in this region of Hokkaido, in the center of it—Mashu Wagyu is the brand. I've never had it before—this is my first time. Um, and there's no salt on it. It is as it is. Let's give it a try. Tender, soft. That's good beef. Pretty good. Pretty good. That's pretty good. I wouldn't—you know, it's not perfect, but I don't like to put salt on it because I like to taste the beef my first bite um as it is—just to kind of get a feeling of it, a base to check it. And then you could put a little salt on it, but you know everybody's different.

44:20 John Daub: I'll tell you this: okay, we did a milking experience, we tried the milk. And if you—the milk that you buy in the store, and then if you've ever milked the cow and then had that milk when it's been chilled like we did—it's so different. It had a sweetness to it, a natural sweetness, right? Yeah. And I—now that I've had that kind of milk, it was a Holstein cow milk—I don't think I will ever be able to drink milk from the store with the same kind of appreciation. It's just better, like from the farm. Like I'm gonna look for fresh milk from now on. Did you cut this one? This one? Um, this no—it's all—I cut this one, so that's yours. Yeah, that one's mine, that's yours. So it's the same balance. I'm gonna try a bite. Oh okay. All right, so this is uh this is mine. Well, let me get a zoom in on there. I think I did a pretty good job cooking it. Hold steady. That's nice. Yeah, not too bad considering you're—a good cook. Yeah, that's really nice. Of course it would have been better if it was on like a proper barbecue grill or something. It's not perfect, but it's pretty good. It's pretty good. I'm impressed. I did not think we would eat this well tonight.

45:40 John Daub: Um, so Mubarak, who was our Toby (crow) seat yesterday—we had a conversation and he was slightly disappointed that we didn't barbecue or cook anything. Now you have, my friend—seen us do it. So I hope this is the reminder. Thanks for the reminder.

46:11 John Daub: Thank you guys. I'll be back tomorrow morning. Um uh, we're driving—um, we're in the Teshikaga region. We're going to be driving towards Lake Akan, to Akan Cotton—which is an Ainu um uh an area where they sell their fruit and um, we're going to be driving towards Lake Akan—sell, I knew stuff. And they have some really neat architecture and the buildings, and I don't think anything's going to be open because we're just going to hit it too early.

46:35 Peter von Gomm: Oh my god, is that where I'm supposed to jump in? I was just going to say that. Next we might have to jump in, and we have to jump in somehow. But it's going to be morning, Peter. Oh my god. So we have to find a safe place to jump in, and we will film this for the documentary. We're not going to do it live. So for those of you that backed the Kickstarter project—uh thank you very much. Thanks for making us jump in because that was one of the stretch goals and we hit that—500 people backing and we're now going to jump in. I think it's going to be pretty cool because chilly here. And for those who have not—do we have towels? Yes we do. We have those microfiber—microf they're like the size of a postage stamp. Oh my gosh, this going to be.

47:21 John Daub: But just a reminder okay—so we got it. Just a reminder that the time sale for the postcard and documentary is ending in two days. Oh right. No yeah, but by the time we're done we're going to be in the postcard and documentary. And the time we go back to the airport on the 6th uh get on the flight—I think it was about 30 minutes and then the time sale's over. So right now the documentary and the postcard combination—if you're on the fence about it uh we appreciate it. It's 4,444 yen sale. I just thought it's a—it's a four of a kind. It's a lucky number. Yeah I like it. I don't know—nothing bad has happened, right?

47:53 Peter von Gomm: Not yet. Not yet. All right, we're gonna finish the documentary, everybody. Uh you're gonna take a look at the documentary and we're gonna go back to the airport and we're gonna go back to the—it's gonna be like an hour and a half to two hours long, probably longer because we're gonna have to cut it down. But it's gonna be a nice uh—John still hasn't finished his giant hair. Hey, I'm filming here. Uh John has PBG for warmth. You know what, Kim? No. Hey come on, we got a sleeping bag. Okay.

48:17 John Daub: Jason writes in here: yo hey love, I like that dog fox love. Look—that looks like one of the foxes we saw today. Literally, doesn't it? What did the fox say? He said I feel like I'm constipated and I'm just gonna sit here on the ground. He was like this. We just drove by and he was like a dog, and it was a wild fox looking around like yeah. We filmed it. I got the 135 Sony G Master and I was filming it because he wouldn't move. Yeah, really cute. It'll be in the documentary. That's why we're—you know, filming for. But I'm glad that you guys can come along and see PBG cook. It happened and therefore it is. Uh see you tomorrow morning as we do go further on this adventure towards Akan, Asahikawa, Aoike (blue pond) which is the blue pond, and Furano. We end our day in Furano with the flowers, and I'm sure we're going to be able to find some time to do Furano live stream. Yeah, it'll be later in the afternoon or early morning on the 6th. All right, coming up. That's how Leo waves. Bye bye bye guys. Thanks always.