00:02:00 John Daub: Yeah, sure. Drinkable mayonnaise sounds like a really good idea. This is the packaging. It literally says here it's in the process of being tested, like beta tested here. Even on the top here, they made sure that you know this is just a test. Nothing to look at here, just a test. That's how you get everybody's attention, isn't it? So I'm going to do it so you don't have to.

00:27:00 John Daub: Greetings. I'm in front of a Lawson's not too far away in my neighborhood in Tokyo. I saw this hit the news here. I was curious because I was wondering, yeah, how bad could this be? I mean, how good? First of all, are you the type of person that thinks how bad is it going to be or possibly how good this could be? I see the potential. I mean, let's face it. Mayonnaise, Japanese mayonnaise is in almost everything. You'll see it on top of pizza. It's part of cuisine. In fact, some of the finest foods in Japan sometimes have mayonnaise in it.

00:56:00 John Daub: So I'm going to try this out in this live stream. And also, we're going to learn a little bit about mayonnaise here. I went into the Lawson's here and you can see a lot of drinks. Japanese convenience stores are just amazing. And there it is. The drinkable mayonnaise next to the yogurt, drinkable yogurt. That's where it is in the aisle. It's 198 yen or about $1.40 or something like that. It looks good in the Japanese store. In the Japanese supermarkets, mayonnaise is a pretty big aisle and they get all kinds of them. There's a couple of different companies, but Kewpie is the biggest one. They have different sizes here and different cholesterol, fat content, that kind of stuff. So this has like less cholesterol. There'll be some that are half cut with the fat half off, things like that. They even have mayonnaise with one of my favorite ones is the mayonnaise with the Japanese curry inside of it. Curry flavored mayonnaise. And they have some with corn in there. This one has tuna already in the mayonnaise. I'm not sure how good that is, but it's really good stuff.

02:02:00 John Daub: And it's so different than the stuff in the U.S. In fact, the pizza, I've seen so many pizzas. Mayonnaise is one of the toppings for pizza in Japan. You can eat it at the Domino's. This one has a pizza pond at the supermarket. I can't, I'm not a big fan of the mayonnaise. Maybe it's a vinegar in the U.S. It doesn't have as long of a shelf life. In Japan, apparently you don't even have to, well, you probably should refrigerate it, but you don't have to. It's weird. I guess they don't use like egg yolks or something. They did something with the process. Anyways, we're not into the technicalities of the mayonnaise, but it's interesting to learn where it fits. You have mayonnaise on pizza. It's because it doesn't have that same smell and taste consistency of American mayonnaise. Is it like the gloppy stuff that you take with a spoon and put it in there? It's a condiment, which is great, but it's not a drink.

03:01:00 John Daub: What is this stuff? I didn't try it to try it that's the only way I see only thing I do is to get through this. We've got to get through this together. I'm doing it so you don't have to right here's a straw. I like how it's a plastic straw first of all in the age of paper. Everything is. This straw will get recycled here. Alright, where do we put it in? Right? This is right here. Wait, wait, first does it say shake? I better shake it well. The one thing I never do is shake the drinks. Don't forget to shake. Alright, there you go. There it is. Ladies and gentlemen, Japanese drinkable mayonnaise. Down the hatch.

04:00:00 John Daub: I don't have the courage now. I lack courage. Somebody... Where's the Tin Man and Scarecrow? Scarecrow! Tin Man! This is... see, it looks like it's made of tin. Alright. The smell? Oh my god, this is rancid. Oh good god! Oh! Oh! Oh! No! Oh god!

04:33:00 John Daub: Whenever you get a drink with a straw, you're thinking to yourself, sweet maybe, a little bit bitter. I got coffee on the mind. You don't get mayonnaise. It's a salty. It really is mayonnaise. They didn't sugarcoat it. It's like liquid hate. It's like someone's saying you really like it. You really suck. You are low. Drink this and feel lower. Who would like this? Who's the target? You? Me? No. You? Kids? No. You give this to people you hate. I want to leave it out for the crows. I want to make a little puddle of mayonnaise, drinkable mayonnaise for the crows and see what they do. I bet they don't even go near it. They could smell it a mile away.

05:35:00 John Daub: You could put this stuff on takoyaki (octopus balls) and it's basically mayonnaise. You can put this stuff on food. You could use this in cuisine. This could be like... you know, you have to put in condensed milk or stuff in pumpkin pie. You could make a mayonnaise pumpkin pie with this. All right? Just for the holiday cheer. Holy crud. Really? Oh my God. It is really mayonnaise. They're not hiding anything. You know, sometimes you get like... they'll put sugar in it or they make it drinkable or it's not quite mayonnaise, but it's like mayonnaise. This isn't mayonnaise flavored drink. This is freaking mayonnaise, man.

06:31:00 John Daub: I don't know how to feel about this. I feel like I just spent a dollar forty and I got punched in the palate, punched in the tongue. First of all, it's a mind melt. Okay. There's some positives here. One thing... I knew it. Beyond Travel is like, I knew it. I know you knew it. We all knew it. Did it... Was there any doubt? I did it so you don't have to. Buy something to wash it down with. Thank you, Lisa. I'll buy some mayonnaise pizza. I think if... I think this might go well with pizza if you like mayonnaise, but why would you drink it? You could just put the freaking mayonnaise on the pizza. You could put the mayonnaise on the steak or whatever you want to put it in there.

07:10:00 John Daub: But it's so genius too. It's so genius. It's like... Oh, Lawson's. Okay. You're number three in the convenience store market. I'm going to go to Lawson's. The big three of battles, the big three of... Lawson's 7-Eleven FamilyMart. 7-Eleven is on top. I don't know for how long or if you have a hostile takeover thing with the Canadian company going on there, what's going on. I don't know. FamilyMart's pretty close second. Then Lawson's has been a kind of far third. They kind of feel like they're still lost in the late 1990s or late 80s. It feels like it's a little dated. Even the logo looks a little dated. But in Japan, that might work because the majority of the population is over the age of 65. This might not be a bad thing. But, I mean, they went mad scientist here.

08:01:00 John Daub: I don't want to waste anything. I have to be perfectly honest with you. This is a test. I know probably Lawson's is going to watch this. Lawson's, number one for my palate, no. I'm saying that because other people are different. No, not for me. I'll try it once. Like everything in Japan, that's how they get me. I'll try it once. But, you know what, keep doing what you're doing, Lawson's. I love that you're innovating. I love that you go mad scientist. I want you to write in here: Is Japan awesome for going mad scientist like this? Do you think your country should do more crazy stuff like this? Or is it really just a waste? Wasted, trust me, your stomach will thank me. I love the Andy's tax, thank you. I might leave it in the fridge for Kanae Daub, finish it, pirate queen.

09:07:00 John Daub: You're going to have to give me like a $200 super chat or something. Or more, I don't know, maybe $300 to get me to drink this whole darn thing. And you're going to see me vomit on the street. There's a grate over there that I could go into the sewer. I'm not going to do it for that kind of money. I don't even think I would do it for that. I'm looking at the ingredients on the back. Let's do that in for historical purposes. Pirate queen's like I'm broke. Alright, well if you're broke, you're not going to do it here. I'm in Tsukiji. Alright, here we go. We're looking at the ingredients here, okay. I guess there's kind of like a milk in here. Mayonnaise like seasoning. Dextrin. Salt, sugar. All the usual stuff. Amino, it's a Ajinomoto with MSG. I mean, this stuff's like good for you. Akadai-kon [?]. I don't know what that is. Some kind of egg, soy milk and some other stuff like that. 200 milliliters. Tokyo beverage that's sealed that. Toyo beverage. That's sealed that JP is the website for this amazing product. There's a phone number to complain.

10:20:00 John Daub: Well, it says amino acids. Kanae always told me that whenever they write amino it usually means that there's some kind of MSG or Ajinomoto. It brings out the taste. Or should I say umami (savory taste)? That's a word that everybody seems to like umami. Yeah. You know, okay. We gotta talk about this a little bit more. So in Japan we've got in the supermarket some of the best condiments that you're gonna find anywhere in the world. And in fact, if you come to Japan you should go to the supermarket and take back a lot of salad dressings and condiments and stuff.

10:55:00 John Daub: I made a video on this. This is a really good video. On yuzukosho (yuzu citrus and pepper paste). You can see all this all the condiments. The furikake (rice seasoning), all the different stuff here. The best of the best is probably the Japanese mayonnaise, which is right in the middle. You have the okonomiyaki sauce. Other things, soy sauce, of course. The yuzukosho is on the bottom left there. The karashi (spicy mustard) and the wasabi and the tonkatsu sauce. And the gyoza dipping sauce. You got all sorts of stuff in here. The wasabi powder. I haven't found a use for that. Sansho (Japanese pepper), which is good on the unagi (eel). It's kind of numbing. Then there's the mayonnaise. This is the king of the condiments. It's on like every table. Some restaurants don't put it out on the table because people use so much of it. They lose money on it. So you have to ask for them and they'll bring little packets so you don't overuse it. They got stuff in tubes here. I love S&B in-house with these tubular condiments that we don't have in the west. And of course, there's this one which has been memed quite a bit here. But yeah, the condiments in Japan are on the next level.

11:55:00 John Daub: I would try a yuzukosho drink. Lawson's. Alright, this is what I'm saying. Mayonnaise, okay, you're insane. I got it. But so was yesterday's livestream at the Toilet Unko Museum. If you didn't see that one I took my son to the poop museum in Tokyo, that was pretty... Only in Japan, let's say. So, you know, if you're gonna go mad scientist Lawson's and I love it. You gotta keep doing this. This is awesome. You have to... I gotta have Lawson's back up. You gotta go yuzukosho drink. If we can get a yuzukosho drink, I would be all over that. There's a citrus in this yuzukosho. Yuzu is a Japanese citrus. It's got an amazing smell. Very sour. Put a little bit of sugar. Just a little bit of sugar. I can see that working. A little bit of spice. Spicy citrus drink. Yeah. Okay. They already have yuzu drinks. But like a yuzukosho drink. A little bit salty. If you're gonna go condiments, do that one. But don't do mayonnaise.

12:49:00 John Daub: No fries dip it in it. That's not a bad idea. It's just gonna get soggy. Dijon and capers. There you go. Make a drink of that. I think you should go mad scientist. This is the time of year we've gotten some really wacky drinks from Pepsi. We had usually around summer and then end of year. We had like salty ones. Ah yeah. And I had a Pepsi watermelon Pepsi which was pretty amazing actually. Tastes like Pez. Everything tastes like Pez from Pepsi if it's not Coca-Cola. And then there was the hot ginger ale from Canada Dry where they put it in cans. And they put the hot ginger ale in the heated section in the Japanese vending machine. That was awesome. Cause it tasted like hot apple pie. Something with the ginger ale when you heat it up. It tastes like hot apple pie to me. Fizzy. That was amazing. And then they had Pepsi had a summer drink called cucumber soda. You'll find it in the archives of the internet. That was pretty far out there. It was not bad, refreshing. The coffee coke was good-ish, sort of. Bubbly coke was coffee. That was good. I still got cans of that in the basement.

14:02:00 John Daub: I have a basement archive of drinks that I'll have to go into. But noticed that some of the drinks start to lose the color. The chemicals start to break down. And the salty watermelon was like a nuclear pink color. And now it's just sort of clear. I think that the colors ate itself. I'll show you how it's aged. Not well. I didn't get the cucumber Pepsi, unfortunately. That predates my collection. This has to be refrigerated so it can't go in the Kanae collection. How about the Kanae collection? No, Kanae made me put it away. It was taking up too much space. He said, you better put this in the storage unit. So I said, okay. Peach coke was good. Yeah, there's some good stuff in there. Some good ones. The cherry coke is always good. That was an experimental thing here. They don't have it usually in Japan, although it's in the States. So yeah, there's, you know what? I got to say, put it in a can, maybe. Then I could put it in my collection. But this is fresh. That's what makes it even more vile. This is fresh. It says here, there's an expiration date in February.

15:21:00 John Daub: I'm tempted to get like a dozen of them. I don't know. Store and like make them and then give them to tourists and then see how they like it. Like, here drink this, it's Japan. And welcome to Japan, have some drinkable mayonnaise. Oh, what do you guys think? Honestly, I want 15 minutes into this. I don't want to. We could go off on how bad it talks. It's just fun to talk about stuff here. That's what we do. What do you guys think about this? Are you all in? So to speak. Do you believe in the drinkable mayonnaise? Do you think that this is a smart idea? How far should they go? What else should they make drinkable? You can make anything drinkable. Drinkable meat? How about drinkable wagyu? That one? Drinkable wagyu? What do you guys think?

16:20:00 John Daub: Yeah, I want to hear all of your... If you could put it in your hand and carry it and keep it for a while. What's the best stuff here? Connie and salad. Oh, Connie, you're talking about crab. So Connie would be the imitation. Okay, I thought you were talking about my wife. Kani (crab) actually means crab in Japanese, actually. So kani, though, Japan makes imitation crab really good. But I'd try it. Kani miso, which is crab brains. It's not actually miso. It's crab brains. They mush that up and it actually has a real bitter flavor-enhancing taste to dishes. But you have to have been here for a long time. How about a shirako (fish milt) drink? Do you guys know what shirako is? Shirako is like halfway there to a drink. It's the sperm sac of a fish. And this is the season for it. And it's amazing.

17:10:00 John Daub: I've been here for a long time. Just keep that in mind as I say this. It's amazing to eat fish sperm sac shirako as tempura. It is so creamy. It's really good. And I was tricked into eating it by an executive at one of the publishing... I used to work for a publishing company. I was tricked into eating it. He took me out to a... It was a hike... The company paid for it. And he got tempura. I didn't know what shirako was. And he ordered it and he gave it to me. I was like, this is the funny farm moment for Chevy Chase. You remember when Chevy Chase is on Funny Farm? It's one of the funniest scenes where he just keeps eating the... What is it? Farm fries or something? House fries or farm fries. And he keeps eating one after the other and he breaks the record. And he goes, what is this stuff? And it's like, oh, we cut them up high. It's like, you know, the... You know what it is. And he kept eating it.

18:00:00 John Daub: Shirako is... I don't think Westerners... If you're told what it is, you probably won't try it. But if you do try it as tempura, a little bit of salt, you're going to love it. And it's... Kelvin, you got it right. And I'm not exaggerating. You have to, in Japan, suspend your mind and try it in Japan. You're like, I don't... Fussy eaters probably wouldn't like Japanese cuisine anyways. Actually, maybe they might. But it's fishnets. I'm not. I guess that's one way to put it, Kelvin. But to be honest with you, I really like it. I like ikura (salmon roe) too, which is fish eggs, right? We eat caviar. What's wrong with going the other way? It's just funny that Japan found a way to make cuisine out of it. And it's really good. And it's in season right now. So you get to see it on the menu. Try it if you do find it at a tempura place. You see that the kaitenzushi (conveyor belt sushi) sometimes has it too. It's only a dollar. I'm not sure that's the stuff you want to try cheaply. You know what I mean? You don't want to try that cheap. You don't want like day-old stuff that's been out of the fridge or something. It's quite good. I'm telling you. Shirako tempura is quite good. And sushi as well. I've had it. A little bit of ponzu (citrus-soy sauce). It's quite good. But you have to get rid of the mental thing.

19:21:00 John Daub: I came in here. I cleared my mind before I tried this. I cleared it. And then I went in. Oh, God. This is so bad. Why? It's so bad. It's genius. It's like one of those moments where the evil scientist just goes, I love the fact that they did this, but it's so bad. I don't want to be the one drinking it. It's so not... Mind melt. I love that about Japan. It messes with you. It wakes you up. It's alive. And my gut's not feeling so good right now. I love that they did this. Is that wrong? I think you should too. I think Japan wouldn't be Japan without inventing. I love Lawson's doing this. Lawson's, despite the fact that I don't like this drink, Lawson's has really... It's leveled up for me. I really respect Lawson's so much. I really respect Lawson's right now. I want to support Lawson's now. They have a collaboration with Godiva. So they have these really nice collaborations Lawson's has. I'm really... I'm like awestruck that they did this.

20:54:00 John Daub: There you go. If you have any questions, please leave me your comments in the questions below. Please hit the like button and encourage me to try more of this wacky stuff because there's a lot more coming. This is like the time of year when the stuff gets kind of freaky. They're like taking all the ingredients. They probably... Like a company had all of this mayonnaise seasoning or something and said, look, dude, we're going to sell you all this mayonnaise seasoning at a cut rate price. You just come up with something to do with it. And they're like, oh, yeah. I think they do that with ingredients. Every year there's a trendy ingredient. It was like pistachio last year. Before that, it was like coconut. They're like they have these weird things that come out of nowhere, like left field. All of a sudden they're in every product. Pistachio was like this thing in everything last year. It's sort of still is like they were just trying to clear out all the pistachio flavoring. I love that they do this.

21:46:00 John Daub: Super Mr. Crazy Man, do you still celebrate Thanksgiving in Japan and do you still celebrate American holidays? Is my living in Japan? I certainly do. We had Thanksgiving. I try my very best. This is our family three days ago. I mean, four days ago now. I didn't make the turkey. I bought it at the National Azabu and I made this stuffing from scratch, which is amazing. Don't ever eat Stovetop again. It's so easy to make your own dressing. The pumpkin pie is homemade. It was actually surprisingly good with Trader Joe's organic pumpkin pie. I thought it was a lot better than the Libby's one. The cheese is okay too. Gravy, of course, mashed potatoes and cranberry sauce. It's hard to find in Japan. The reason why is because it's just hard to find this stuff. You can see Kanae was she didn't have to do much. I made most of this stuff here. But Leo, I want him to get a chance to experience all the American stuff here. I couldn't find a sausage. They said put sausage in the stuffing. Stuffing is called stuffing because they put it inside the turkey dressing, I guess. But by National Azabu site.

22:57:00 John Daub: I wanted him to experience stuff. So you can get Christmas trees in Japan as well. But I ordered mine from Amazon and it came yesterday. And let me show you some of the pictures here. It was really nice. I took some pictures of Leo with the new Christmas tree here. It's a National Tree Company. National Tree Company and Puleo seem to be the two most popular ones. And I got. It's a family owned from Wisconsin, which I kind of like. And they sent it from Amazon Japan. It's a slim tree, which is perfect. They have pencil trees and slim trees, which are perfect for the Japanese market. But Japanese, it's really hard to find a Christmas tree. They're all made in China and they kind of look real cheap and cheesy. Daiso had a Christmas tree. It was $8 for 150 centimeter tree, which is about four feet, maybe something like that. Four and a half feet, which is like up to here on me. It's not bad for $8. But it doesn't look good. It looks fake. So I had to do this and give Leo a slice of America. So we have probably the best Christmas tree in this part of Tokyo. Maybe it's really good. By best, I mean it's like it came from America, land of artificial Christmas trees. In Japan, you can't really do that. There's no place to recycle the tree, stuff like that. I want to I got a real tree. Want to plant it in the ground and watch it grow right for the next 20 years.

24:25:00 John Daub: It's really dry. Also, my skin is super dry. I feel like a bag of leather. I'm not sure. So I got some of this new somebody recommended Nutri drink, NutriGenius Aqua Boost. And so I'm going to try that and maybe it'll rehydrate me. But Japanese winter summer is bad with humidity. Winter is the opposite. It goes full on dry. So bring your moisturizer with you because it is freaking I didn't need it when I'm 30. But when you're like 50, it's like, dang, I feel like leather. My hands feel like I could catch a baseball. I wouldn't have any feeling because it's all leather on the outside. I'm not sure. I probably feel it. No calluses. Except the fingertips from editing. Used to work in a warehouse. I had a lot of calluses.

25:10:00 John Daub: All right, everybody, take care. No turkey sandwiches. There's chicken. But we got that. Take turkey soup, turkey sandwiches, turkey, you know, everything. Turkey recycled into every single product is kind of nice. But I saw a turkey. I saw its face. I saw it walking around gobbling. I said, Nah, so I'm not sure I'm going to I'd rather just have chicken. All right, guys, thank you for watching. I appreciate it. I'll see you in another live stream. Thanks so much for the support. The postcards are out, by the way. They just arrived in postcards, just arrived in the US. So they're getting a little slow here. I think I have one here. This is this month's postcard, which is kind of nice. It's Autumn from Komachi Zadera [?]. And I guess if you join the postcard club before it changes December 1st, I'll send you two for the price of one. How about that? I won't tell you which one I'm sending, but I send postcards with cultural notes on the background. Here they're cleaning the giant Buddha in Nara. And over the years, that's a festival, Awa Odori (Awa Dance Festival) in Tokushima. And these become like little notes that you can learn from and maybe plan your trip around. So it's kind of neat to have that. Daisy, thank you. That's very nice. That's my lunch. You guys gave me my lunch money. Alright everybody, take care. I'll see you in another episode. See you on the other side. It's December 1st already here, by the way. And yeah, I'm not really struggling with the Ohio State loss. I was here in 1995. I went to Michigan Stadium and I watched them lose and they were ranked second and, you know, I learned my lesson. So it's all good. Nice try. Matane (see you later).