Placeholder Image

字幕表 動画を再生する

  • Good morning I am now live in Hakodate Hokkaido which mean yes I made it to my goal of Hakodate

  • So, I am really really excited about it but I have something special for you this morning

  • right now I'm in Hakodate morning market and this is where you get some of the bst fish in all of Japan

  • and there's one thing that's really really famous Kaisendon, Kaisendon, Kaisendon

  • Welcome to this shop, Why not have a Kaisendon!

  • Kaisen-don!

  • So, I'm come here eat a Kaisendon and the master of this retaurant he's prepared one for me which you saw on the thumbnail this is sort of really exciting OK

  • Yeah, Oh it looks so good,

  • here we go

  • This is the master's prepared Kaisendon

  • You have salmon, you have Hotate scallops, you have Ikura fish eggs, you have Maguro tuna and of course Wasabi

  • This is awesome gosh I love the Ikura, it's just so colorful they lool like little glow balls of I don't know what like glow balls of delicious

  • and salmon looks so good, everything is fresh like super fresh like caught this morning and this is called Kaisendon all right

  • He's also given me a Miso soup with crab and some Otumami like pickles what I've never had this before that's interesting

  • So this is an awesome breakfast he's prepared for me

  • So, it's time to eat breakfast, That's right in Japan we eat fish for breakfast you know so it's not - it actualy you know Kaisendon you want to eat it fresh

  • Because everything has been caught off of the market really really really well just today so everything is super fresh

  • Are there any soy sauce?

  • So I need to mix in the Wasabi wiht the soy sauce

  • Here you are, Thank you so much

  • So I usually out of the Kaisendon

  • take the Wasabi out and put it into the soy sauce

  • and mix it in here

  • So you make it like super spicy salty really delicious sauce for the Kaisendon

  • and then you take it and then you pour it on top

  • That's good

  • it's hard to show you but

  • this is going to be too amazing

  • this is like the best berakfast I might have had on this entire trip

  • OK

  • All right , Let's start eating

  • Go to the Ikura first

  • It's just you know I think It's the Wasabi mixing with the soy sauce and then on top of the Ikura, It's just all those flavors coming together in your mouth

  • When we're eating Ikura, everytime we bite, the egg sort of explode in your mouth and they're naturally salty, so good luck

  • a couple of minutes ago I saw on prepraring the Hotate. Hotate is also very famous from Hokkaido

  • It's so soft

  • She got this piece of salmon, you see that

  • It's really thickly cut

  • I'm spoiled rotten this is absolutely spoiled rotten

  • and this is tuna, and see hold on

  • this is tuna so you can see how moist it is how fresh

  • oh, It's Akami (lean) whichi is the reddest part of tuna

  • and I sort of like that I don't always like having the fatty tuna

  • So Akami is good

  • But when it comes to Ikura

  • I like you the best

  • It's because naurally salty I don't know

  • I first did the thought of eating fish eggs really creeped me out but now I'm kind of used to this

  • this 丼(bowl) on the wall is a menu and the price is started about twelve dollars

  • How much is this Kaisendon?

  • This Kaisendon is 2,500 Yen

  • which is really good because can you consider it

  • how darn fresh this says

  • you can get cheaper here's ating yeah

  • twenty-five dollars seems like a lot for Kaisendon but

  • If you get anything cheaper

  • I'm sort of suspicious of the ingredients in the freshness of it

  • but just know there's no doubt because I saw him making a couple of minutes ago I saw him make its I know that this stuff is super fresh

  • OK let's try this Miso soup

  • and after finish eating this I'm going to go out to the market and show you some of the Hakodate morning market

  • I'll be honest with you even if it wasn't good I would still make a face like this OK?

  • but honestly it's that good,

  • partially because I'm super hungry

  • but also because it's not good

  • this is a pickled "Daikon? (radish)

  • and he gave this to me he threw this in for free so it tastes good with the whole mix of everything

  • It's crunchy

  • good!

  • and then there's this

  • What is this?

  • What the heck is in this?

  • I thought it was seaweed (海苔), but it's not

  • Excuse me, what is this?

  • Japanese basil roll

  • Japanese basil? not seaweed, isn't it? What is inside the roll?, Miso

  • this is a Shiso leaf if sometimes you see the green leaves that come with Sushi or Sashimi and inside of it is Miso

  • so when you take a bite just like this blast of Miso that comes in and it's so good

  • I'm spoiled rotten right now this is true guru

  • but if when you come to Hakodate you have to come to the morning market and have a Kaisendon because

  • it's like you get everything every single piece of seafood is good here in Hokkaido in one bowl and you can eat it all in one meal is sort of makes it easy doesn't it

  • but this market is open from 5:00 am to 2 pm and closes at 2 pm mainly because you know fishermen the markets always close early when you have fishi in vogue

  • I'm not exactly sure why but I guess because the fishermen have to sleep because they get up in the middle of the get up really really I don't know what like 10 pm. Fisheren have wierd sleeping schedule

  • I'm going to get one of the boats that'd be really cool

  • Wow

  • thank you

  • thank you so much for this

  • I'm going to introduce your restaurant, what's the name of this restaurant? Abu-Ya, OK

  • This is Abu-Ya in the morning market, highly recommend and I just go this, look at this, I'm going to be eating all day

  • I'm still working on the Kaisendon and I got these jumbo shrimp

  • so I flled this up soy sauce again

  • I always mix Wasabi in the soy sauce I just love it

  • it came with Wasabi yo put it in the soy sauce, that's the rule

  • I don't know I should be honest I don't know how to eat this, I'm going to ask

  • Sorry guys,

  • I made friends with the ladies behind two

  • alright here we go

  • Ah, so good

  • Sashimi it's totally raw

  • so good

  • This is a Shiso leaf (Japanese basil) , OK

  • Be honest with you now because I want it to eat this really quickly and then show you the market but because of the volume of food, it's going to take a while to eat this

  • I'm in trouble so if you're in Hakodate right now come to Abu-Ya and help me eat this right now

  • because I don't think I can eat this all

  • you can eat anything, Yes, I can

  • Don't you take on a challege for food?

  • challenge?

  • Natto?, there is Natto in India

  • Yah, I can eat Natto!

  • Can you eat Natto?

  • How about Yam?

  • No problem, stiky OK

  • there is water-shield here in Ohnuma, Is that right?

  • It's very important to the local soup as a main, solid ingredient

  • look like this? NO, NO, much smaller than that

  • where do you come from? Me? Hakodate? No, Sapporo

  • The next destination is Sapporo

  • This is my mother, and there is my daughter over there

  • Wow that's the sister working here, they're from Sapporo and going back today

  • and I asked them they asked me if I could eat anything and I said yeah I can eat anything what give me a challenge and they started naming som food like Natto and stiky stuff and I said bing it on I can eat anything

  • there's not anything really that I can't eat in Japan just because the longer you live here the more you get used to everything like anything raw Basashi

  • Can you eat Basashi? I don't like it. Agree, I don't like it either, but I can eat

  • I went to Kumamoto by this trip

  • People of Hokkaido don't eat Basashi much. Here in Hokkaido, many people involve in breeding horses for horse-racing, so that we hesitate to eat Basashi

  • So Basashiis raw horse and she said that because in Hokkaido they ride horses a lot

  • they don't really want to eat the horse which makes sense

  • but down in Kyushu where I came from a few weel ago, they eat horse they eat Basashi it's quite famous in Kumamoto

  • Kumamoto Basashi which is wrong word

  • It's been smoked so it's not too bad but it's not my favorite food but I could eat it

  • Kaisendon awwesome yeah

  • That piece of Maguro (tuna)

  • and I love the texture and moisture on it

  • you can tell good Maguro the moisture is important than hmm so good

  • this is my breakfast. It's a little bit after 9:00

  • Oh, substantial quantity! I wonder if I can finish it all

  • No problem, you are young! 43 years old, Kidding! You look young

  • You are so kind, Are you married? No, not yet

  • Can I eat the tail? No! Also take away the head

  • Take the head off first, and the tail follows

  • Hold it here and push here, so that the meat is coming out

  • Ah~, left the meat a little bit though

  • Here we go

  • so good

  • I can't even compare to anything I've gotten it even at Tsukiji market I can't compare, this is better

  • because you know what Tsukiji market is where the auction is I think they catch the fish here and send it to Tsukiji market

  • So Tsukiji market's fresh but this is pressure and don't take tat as fact because I really don't know I think so

  • Fishing boats catch a lot of fish here first and then send to Tsukiji in Tokyo?

  • Yeah, now it's packed because they said the fish here is cut and send to Tsukiji so you want to eat it in Hakodate OK

  • Oh, Tsukiji is pretty good, this is better, way better

  • 釧路まで行くの?釧路?行かない?札幌で終わり?稚内まで行く。一番北、

  • 釧路何処?釧路は東の方、私は行where is Kushiro? Kushiro is in a eastward direction. What is Kushiro famous for? Same as Hakodate, famous for tasty fish!)

  • Where are you going in Sapporo? Sapporo and Otaru are only a short stop. Coming back to Sapporo, is to go to Asahikawa, but if I can find something interesting, I'll drop in. Are you going to Otaru by ferryboat?

  • Today, I came here from Oomori, I'll stay here for about 3 days or so and stay at La Vista Bay Hotel tonight, next morning am to film the Fish Market again, and then maybe go to Noboribetu

  • Onsen!!

  • Sapporo, is it famous for Ramen? There is a Ramen alley

  • I did a Sapporo Ramen alley episode

  • They live in Sapporo

  • Jingisukan, lamb's meat, I don't know, it's famous in Sapporo and in Hokkaido too

  • Beef? Not beef, Lamb

  • Lamb I think, right?

  • tasty! Tasty? alright, I'll try

  • There are either pre-seasoned lamb meat or not seasoned one at all

  • There's Asahi Beer Garden which is a sepciality store for Jingisukan. Is that Sapporo Beer?, No Sapporo Beer Garden

  • Sapporo beer is famous here. In Sapporo, people drink only Sapporo beer, Is it true?

  • Sappro Beer Garden, like a Park, a big Thema-Park

  • We can eat there. Tasty? Of course

  • You heard here I'm going there. This is in Sapporo, it's like a beer park with food, beer, food, I'm going, Done

  • Thanks a lot. According to a guidebook, Jingisukan dishes are also available in the Hitujiga-Oka observation platform

  • I don't have a guidebook

  • I still got Miso soup!

  • Come back today? Yes, at about noon time by train, we came here by car, but we come back by train

  • How long does it take from here to Sapporo by train? 4 hours

  • Four hours from Hakodate to Sapporo

  • by carNo, It takes 4 hrs either by car or by train

  • I'm going to hitchhik the day after tomorrow. I wish a kind guy to pick me up, but if not, I'll camp in the open. Many kidly stop their cars to pick me up

  • Kind persons? Yes, truely kind! At Hakuba, I put up at an unknown person's house

  • In the countryside, they are willing to let you stay at their houses. Old men and ladiess are more kind than the young counterparts

  • It's on about he trip, I've seen and done so much on this hitchhiking trip it's insane

  • Tail, the last, put in the mouth and pull it. Wow, the head's exploded! Can eat it? Yes, you'd better put it in the mouth gently with the tail out of the mouth

  • I'm trying to read your comments--this is a live steam they're coming so fast. I can't really read it I'm sorry

  • I do at the end of the feed now. I'm going back and seeing if anyone had done a super job and those who did super chat so I'll go back and answer

  • Jason 1916 can you do a Natto dance, all right I'll do a dance outside for you

  • I know an Octo dance though, so Michael speaks $5, thank you so much gosh some kind of you

  • You should open the subtitles to these videos OK thank you Michael that's good. I'm going to open the subtitles and flatter fall thank you

  • I'll fire firecracker three or four

  • Hi John left from Pennsylvenia ah that's my neighbor. My parents live in New Jersey now. Please ignore all the gross ignorant trolls in here. I got your brother I got you thank you

  • Jim but firecracker to be honese I haven't been reading. I'm just reading the eye I don't see nay of the troll stuff because the comments fade away and I'll just focusing on eating and then

  • every now and then I'll look back at the comments

  • I have to eat just fast and I'm going to show you some of the morning market so one more shrimp look at that little guy

  • so remove the head first.

  • ah,

  • So full

  • I can't even eat anymore but I can't admit it so I'm just going to eat it anyway

  • Do you know "Kuidaore"?

  • Osaka? Yes, in Osaka, "to bring ruin upon oneself by extravagance in food"

  • Such an experession is not common here

  • Hokkaido is like a differnce. It's a different region of Japan so

  • Is there "Sapporo-Ben, namely Sapporo diarect"? Rather Hokkaido-Ben in which "Dabesa-, Sodabesa-" is attached to the ending of word

  • Hokkaido-Ben is, in general terms, close to the Japanese standard language, but here in Hakodate, the way they talk is affected by Tohoku dialect, maybe due to geographical factor

  • In Sapporo they talk rather the Standard Language than a local dialect

  • There is a special expression in Hokkaido-Ben, that's "Azumashii" meaning "feel good"

  • Azumashii means feel good!

  • In Hokkaido-Ben, the way to speaking in Sapporo, "Asumashii"

  • Tokyoites don't know this dialect, "Azumashii"

  • The last one

  • Do you like Tokyo?

  • Neither do I, very tired, everybody is very busy

  • That man standing over there, he is my elder brother

  • He comes from Kawasaki

  • Kanagawa,

  • Do you like Kanagawa? I seldom go there, so I don't know much about it and am not eager to go there

  • Not everybody likes Tokyo OK

  • I have love - hate relationship with the city I've been there for a long time

  • but people are just so busy and everybody is stressed out and after spending the last month on the road

  • I can tell you somethingI have no stress I feel great it might be because I'm ouside Tokyo, outside of the like the pressure cooker of society out here I'm feel good

  • this is why I like leave the city and WOW, I'm luckiest man on the face of the earth right now

  • because I have good Miso soup, good Kaisendon, good rice, good everything, good friends

  • Not the life is all about right there

  • I can't think anything more that I'd want

  • it's good life and

  • Something wrong with Tokyo, it's so much stuff to see and do there

  • but I have to tell you there's a lot of stress in that city when you leave it feels good

  • and for local living offside going in to Tokyo it's stressful too

  • so I can see why people don't

  • It's so important to eat every last grain of rice I've tried to always do that

  • We've gotten get in there and try to every grain of rice

  • Finished all

  • there's a little bit crab in the Miso soup

  • that was awesome that was a feast

  • So I got a chance to learn a little bit about Hokkaido from new friends back there from Sapporo

  • This place is called "Abuya"

  • I'm very thankful for them to give me this meal because

  • I