00:00 John Daub: Alright, welcome back to Hawaii. This is Gut's Grinds. We're kind of far from Honolulu. This is a really incredible musubi shop, which is basically like a Japanese onigiri, except that they've Hawaiian-fied it. How you doing everybody? Good morning. Aloha. This is my third day, the start of it. One thing I had to try when I came to Hawaii was the musubi. I live in Japan. This is my 25th year living in Japan, which is pretty crazy.

00:35 John Daub: Whenever you see a fusion where Japanese culture has made an impact in a place so far away—this is seven and a half, eight hours away on an airplane from Japan—you got to try it. The musubi is interesting. So I'm going to take you inside and show you. By the way, that's Brandy. You're not going to be able to escape this video for long.

01:04 John Daub: This is the inside here and you can see the selection is really incredible. This is just the plain spam. It's basically spam on a bed of rice wrapped in seaweed, except that it's the size of like four pieces of sushi in Japan. It's kind of massive and pretty affordable—$2.25, which is what? 400 yen for this. This would probably fill me up. They have different flavors: teriyaki, bacon and egg, bacon and avocado, which looks so good.

01:40 John Daub: Then things get even more interesting: tempura spam or Portuguese sausage with egg. This is the plain arabiki and Gut's burger, which comes from Sweden. It's Gothenburg in Swedish, and shrimp tempura. You have here more like a different style. Yeah, it's onigiri. These are all onigiri. Spicy karaage—that looks really cool, really spicy. But more than that, they go into all-out Japanese cuisine.

02:25 John Daub: Look at this: yakisoba (fried noodles) noodles. Then it goes into garlic noodles. The selection is incredible: salmon patties, ahi patty. Ahi is maguro (tuna), right? I'm still learning. Chicken katsu. And takoyaki (octopus balls). Oh, the takoyaki was sold out now. Somebody snagged that. They even have some bentos here. Looks so good. They can do curry, ginger—they make that back in the kitchen. And then they have specialty musubis, toppings.

03:16 John Daub: Musubi is pretty important in Hawaii. Thank you. Thank you very much. That was nice. We asked if we could film—like, sure. And then they ran away. Oh, the rain's coming down. We have to get back inside. Drama. If it wasn't raining, that wouldn't be good enough. I like the rain. That's the original musubi. It's just basically spam on rice, right? Yeah, of course we got some.

03:54 John Daub: Sayu's like, did you get any? Of course. I'm not just taking you in here to show you. We're going to eat it. It looks like beef tongue to me, like Sendai gyutan (grilled beef tongue), but it's spam. It's some good-looking spam. Oh, wow. Okay, so you got the party platter. Oh my gosh. This is heavy. This is so heavy. This feels like five kilos to me. And we got some others. This is the red sausage. No, it's a redondo hot dog. Or red hot dog. They cut it in half for you.

04:38 John Daub: Oh, the Portuguese sausage? I'm going to eat the regular one first. I got to eat the regular one first? There's rules? Like what happens if I don't? Is this like gremlins eating after midnight, something will happen? So it's like a hot dog that's red. I asked, is that usually chili pepper in it? It's just red. We have these red hot dogs in bentos in Japan as well, but I don't know. Is it food coloring? Nobody knows. They didn't even know—it's red. Just eat it. Stop asking questions.

05:18 John Daub: This is just spam on rice. And you know, I'm kind of a rice connoisseur too, because after you live in Japan for 10 years, you start to understand differences in white rice. All right, itadakimasu (let's eat). That's good. Spam is salty, salty meat, mystery meat. It's really good because the rice is the plain blank canvas. And then the seaweed has a really good flavor. Doesn't taste like ocean or anything. It has a very unique taste. I've had this in Japan, but it's different in Hawaii.

06:22 John Daub: Saya, I don't know what it is. That's weird. It's like good weird. There you go. It's kind of tofu-ish. I got more questions than answers. Eat the thing. Okay. It's like zesty. It's a lot of flavors involved, and there's some sauce in there. Teriyaki sauce. Yeah, it's a little sweet. And the sausage has a complex flavor. I don't even know how to describe this because the sauce is in there. Hold on. I'll try to just eat the sausage. Hot dog's a sausage. It's a wiener. Salty, chewy, zesty.

07:54 John Daub: The rain is starting to come down. You can see the weather is not perfect. It's funny because on the Waikiki side, it's sunny. This is good. I think that the teriyaki sauce—sweet, salty, savory, ricey. She just handed me another one. Portuguese sausage and egg. It's upside down. So this has egg on it and then Portuguese sausage, which is not spam. Shia writes in, keep stuffing him. Shia, no! Don't tell me you just keep feeding me. I was going to put it in my cheek like a hamster and eat it in an hour.

09:25 John Daub: Portuguese sausage. The spam was quite good though. I like that. Why is Portuguese sausage here? Did the Portuguese bring it? Hawaiian McDonald's has Portuguese sausage? That's spam. Hawaiian McDonald's has spam? You're not going to find a McDonald's around here though. We're on the see-food diet—we just see food and eat it. This is Gut's Grinds. One stop for grinds. So what are grinds? Musubi? Let's go grind. In Hawaii, "grinds" means food. Oh, it's raining pretty hard. We're going to go inside.

11:19 John Daub: This is the char siu snack. Like furikake (rice seasoning). So this is red too. It's char siu snack. Sort of spicy, maybe. Furikake is usually seaweed cut up in little bits, and when you add it to rice, it gives it color and more flavor. Furikake is quite popular in Japan. This is teriyaki—spam and teriyaki sauce. Oh, wow. This one's good too. This one is the best: spam and egg. Just spam and egg. This is how they do it in Hawaii. It's like conveyor belt sushi but Brandy's conveyor belt.

13:54 John Daub: It's good, but it's plain. Hmm, this is plain for simple people. This one might be healthier—it doesn't have sauce on it. Okay, all right, this is the last one. These are half-size, a little pucci size (small sampler). This one is spam with furikake. I've had this—no, you had just the plain spam and then the char siu, all kind of the same but slightly different. This one's okay, nice. Need a second to digest. That's good. I'm glad I skipped the hotel breakfast, waiting for the real thing. I like them all. Maybe the Portuguese sausage is really good and the red sausage really good.

15:46 John Daub: Oh hey, Jared's here. Nice array of musubi—you're gonna get khanak khanak attack (food coma). Yeah, you hang out with Brandy, you're gonna get food coma. What did we eat yesterday? We went to the Highway Inn and I had this—like two kilograms of food: pork, chicken long rice, chicken, luau (taro leaf dish) with salmon, squid luau. I ate it all. Plantation iced tea with pineapple in it—that was really good, very filling. I was still full this morning. And the beef—what is it? Oh, so Leonard's malasada (Portuguese donut). Leonard's is something everyone's been telling me I gotta go eat.

17:03 John Daub: We're in Kane'ohe. Sean, since you're on the north side, stop by Pa Lakai Bakery for some snow puffs. Thank you, Sean. We'll stop by if we go by there. I'm going to try everything, including this. Oh my gosh. They have different fillings and then there's a plain one. Everybody living in Hawaii is tuning in. Photoluke Hawaii, looking forward to seeing you guys in a couple hours. Greg, get some malasadas down the street. Yes, Greg, we just did that. Which one should I try? So that has guava. There's special peach—she gave me a peach. There's cinnamon covered and plain. I can try a guava. Oh my gosh, it's going to be messy. So the diet is over.

18:02 John Daub: If I came here, it was over. Oh wow, look at that—it's red. Is that passion fruit? A guava. Okay. It's pink. A lot of eating. All right, itadakimasu again. Mmm. Oh. It's like a donut, but it's not. Deep fried sugary with filling. You won't believe how much filling is in there. It's basically a basin for cream. They basically just dumped it all in there. This is like you could paint a picture. Get all the different flavors. They have a good green one. It's really good. This would go good with coffee. I've never had guava custard before. That's something really unique, the guava custard, but tropical fruit.

19:34 John Daub: Mandy's got a mango tree in her yard. Sorry, this is not the most attractive thing to do in a live stream—I can't edit this. She's got a mango tree in her front yard, and the mangoes were super sweet. You have to keep the neighbors out of it too. People like to snatch. I'll just take one. There's a hundred of them. Then I'll take two, then three. You need a guard dog. So there you go. This has been a pretty unique eating experience. I'm glad to share this with you guys.

20:11 John Daub: When you're in Hawaii, you have to be prepared to eat. That means you have to flex your stomach. Maybe even train. I think you should train before you come here. Get ready to eat a lot of rice and pork and meat and donuts. Gosh, what else do we have today? Where's dinner? We haven't figured out dinner yet. But we're going to do saimin (Hawaiian noodles) for lunch. We'll have a late lunch: saimin and a burger. We're eating a lot. I probably will have to take a really long break after this. But I like this place though. This is Gut's Grinds, a little bit away from…

21:04 John Daub: I have a map here for everybody. We're slightly away from Honolulu. You can see where we are on the map. There's not a lot around here. There's at least 6 to 1, I think. There's Honolulu down in the south. So I'm kind of north of Honolulu, but it's not the North Shore. We're where the blue dot is. Alright, everybody. Thanks for watching. Oh, hold on. Michael's here. Brandania got in the video for a second. Here's to start a pillow fund because after all of this, you're going to be taking a nap. Probably not while you drive back.

22:01 John Daub: I get so tired around 2:30 PM or something, about 3. I start going like this. And then I wake up because of something interesting to see. Brandy, you're like, look over there. What? Never mind. I did slight jet lag. It's only a five-hour difference from Tokyo to here, but it feels a little bit tougher. All right, everybody. Thanks for watching. I'll see you in another live stream. We'll be back with more. If we find something later today, maybe we'll go live again. Just sharing a little bit of Hawaii with you. The rain's kind of stopped. We'll see you soon.