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  • - Okay so, hang on a second.

  • Here's the dealio.

  • I'm working on an art project, failed miserably,

  • to do these kind of hand-made title screen

  • for you guys for this Wednesday wellness segment

  • that I'm working on

  • where I just wanna give some life tips

  • that has helped me through life,

  • time management skills to waking up

  • to dealing with brain fog.

  • And I'm trying to make some kind

  • of interesting opening thing.

  • My first attempt with clay failed.

  • Very sticky, left tons of markings, it was terrible.

  • My second attempt, drawing using pastels failed miserably.

  • It looked like a five year old art project

  • and was not impressive at all.

  • The third one I used watercolor, my brush was too small.

  • And then I was frustrated so I stopped!

  • (depressing music)

  • Now I'm gonna eat some rice.

  • Man, it's so beautiful, oh yeah.

  • I'm drinking some wine and I'm gonna crack into this natto.

  • Now, if you guys don't know what natto is,

  • oh my gosh, it's like fermented soybeans.

  • And when we used to life in Korea,

  • there was a dish called cheonggukjang

  • and it was just like (speaking in foreign language).

  • (speaking in foreign language) is a Korean soybean soup.

  • (projector clicking)

  • Soybean paste.

  • Special ingredient

  • We dilly we

  • We dilly we

  • (upbeat music)

  • (record scratching)

  • It's just like (speaking in foreign language).

  • (speaking in foreign language) is a Korean soybean soup.

  • But it was made with stankier older beans,

  • and the smell was so bad that some restaurants

  • refused to sell it.

  • But we always loved it.

  • This to me is the equivalent of that.

  • Now I've had natto in Japan before

  • and I haven't liked any of them

  • except for this kind that my friend recommended

  • with egg on top and you mix it into your rice.

  • We went to Mito city to film an amazing meat video

  • which you might have already seen by now, I'm not sure,

  • and this is apparently the city for it.

  • They're the ones that almost invented it.

  • So we'll go ahead and crack into this!

  • I have laid out a little bit of stuff on the side here.

  • I'm having two types of kimchi.

  • This is (speaking in foreign language) kimchi,

  • which is like a radish kimchi.

  • This is the Japanese version, and it's terrible!

  • What can I do?

  • And this is the other kimchi I got from the supermarket,

  • which is equally terrible

  • and it's been in the fridge for ages,

  • let me just tell you guys,

  • in an attempt to age it.

  • Because when you live in Korea,

  • you know what good kimchi is.

  • It's been in the fridge since 2019 (laughs),

  • since October!

  • And I can't get it to taste right, you know?

  • And I have a soft boiled egg, which is delicious.

  • I've got these two hay things.

  • What am I supposed to do, you guys?

  • Ah, living overseas.

  • The joy!

  • You really learn how to accept that you're a total idiot

  • and don't know anything

  • and go, I am willing to learn.

  • So let's find out.

  • I'm only gonna open up one of these

  • because I think there's two little natto bobs in here.

  • It came with what looks like shoyu and mustard,

  • I'm just gonna read the packaging,

  • which is unusual to me.

  • I don't usually see this kind of a sauce.

  • Oh (speaking in foreign language).

  • Focus, darn you!

  • One's going back in the fridge

  • Simon that's for you

  • He's gonna be like that's literally okay

  • And I was like we should totally try it

  • And Simon was like I don't want to

  • (funky music)

  • All right ladies and gentlemen, here we go!

  • Let's find out what the heck is inside here.

  • Just so many ancient burial ground things happening here.

  • Whoa.

  • Hang on a second.

  • What am I seeing right now?

  • This is so, wait.

  • Oh my gosh.

  • It's literally fermenting inside of the hay

  • the way they did it in the olden days.

  • Wow, that is in-frickin-tense.

  • Like does that not look appealing to you?

  • It looks awful, right?

  • Whatever, I'm gonna eat it you guys.

  • Okay so I'm just gonna scoop some.

  • Oh god, so sticky.

  • I'm gonna scoop some out.

  • I don't think you guys can properly see

  • what's occurring here.

  • Gonna emphasize the stringiness of this,

  • how when you try to get a hold of it.

  • Here we go. (intense music)

  • Oh my god it's so slippery now.

  • Wow.

  • No.

  • This is the best natto I've ever had.

  • (victorious music) Wow, mm.

  • Holy shit, it's so good!

  • Normally it's so pungent and slimy,

  • but this is seriously amazing.

  • I'm really sorry for how gross this looks.

  • Wow.

  • Oh my gosh, it's genuinely so much better

  • than the rest of the natto I've ever had.

  • - [Simon] You had your own yesterday, girl,

  • you can't take my natto!

  • It's natto fair.

  • - Maybe it will natto be your thing.

  • - [Simon] Well, we better natto give you any

  • 'til I try it!

  • - That's natto going to be an option.

  • Your go!

  • (clock ticking)

  • - [Simon] I do natto honor your bad puns.

  • - I think you already said that!

  • That's natto enough!

  • - Why are you so close to my rice and my natto?

  • 'Cause this is me right now.

  • Look at this.

  • - I'm natto to tell you!

  • That's not enough room by the way.

  • - Not enough?

  • I need more big bowl?

  • What?

  • Oh boy.

  • Oh look at it all sticky!

  • What?

  • This is it, just like that?

  • How do I?

  • - [Martina] Right, that's exactly my reaction!

  • - What am I supposed to do here?

  • - [Martina] Right.

  • So many questions.

  • - Wow. - I know!

  • I was by myself going what am I doing with my life?

  • - [Simon] I don't think this is a one person job.

  • - [Martina] Well it was!

  • - Oh look at all that sticky icky.

  • Stringing everywhere.

  • Wow.

  • All right!

  • Look at all this stringy,

  • disgusting.

  • This just looks so unappealing to me.

  • I have no idea why sticky food

  • is such a big thing in Japan.

  • This and okra and (speaking in foreign language),

  • I don't get the appeal.

  • Okay so pour some of this (speaking in foreign language).

  • If you could hide the flavor with some other sauces.

  • Did you put any mustard on?

  • - No. - No mustard,

  • just like this?

  • - [Martina] I just did the (speaking in foreign language).

  • It all sunk to the bottom

  • and I struggled to pick up a single piece!

  • (Martina laughing)

  • - Hang on, hang on!

  • - [Martina] Isn't it crazy?

  • It's like an optical illusion.

  • It's like-- - I thought

  • this was all sticky!

  • - [Marina] No it's not!

  • It's so crazy, it makes the rice slippery.

  • It lubes up every grain of rice!

  • - I don't want lube-y rice!

  • - [Martina] You're making it worse!

  • You're mixing it, now they're gonna sink

  • to the bottom and you'll never find them.

  • - Now I'm gonna scoop it in my mouth!

  • Here we go.

  • (clock ticking)

  • Yeah, that's not bad at all! - I know!

  • - Like earthy. - Right, right!

  • - So nutty.

  • - [Martina] It doesn't taste funky though at all to me.

  • I mean your batch might be different than my batch,

  • right, I need to try it to be honest.

  • Because I'm just saying.

  • It's been taking-- - You need to try nothing!

  • Keep reading your (speaking in foreign language),

  • stay away from my nattos.

  • - Mm!

  • - [Simon] Does it taste the same?

  • - Mm hmm.

  • - [Simon] Good.

  • Now, step away

  • from the natto.

  • You gonna pick these out of here?

  • - [Martina] No, I'm just gonna have some rice.

  • 'Cause rice is life.

  • - [Simon] Rice is life.

  • We have some brand new, really high quality rice.

  • - So Simon's having the natto

  • and he's natto sharing any with me.

  • So I'm gonna have some rice,

  • and this is (speaking in foreign language).

  • We actually get this from a tiny little soybean place.

  • - [Simon] Soybean farm!

  • - Yeah, right there.

  • So this place, there's the logo!

  • We actually found this out from our friends,

  • Lucine and Ikka, who came to visit

  • and they went there for her birthday every year

  • and we were like oh my gosh!

  • And when you go in, it looks like a restaurant,

  • but around you there's kind of vats, and it's miso!

  • So if you guys have seen my miso soup video,

  • I talk about how there's different colors of miso.

  • Think of it like light miso is more sweet

  • like peanut butter and honey, same colors, right.

  • And the darker you get, the more it's saltier

  • like a molasses or a soy sauce.

  • Oh, are you trying to eat natto?

  • - [Simon] I'm getting distracted!

  • - I'm natto trying to do that!

  • - So, this is special natto from Ibaraki,

  • which supposedly invented natto.

  • - [Martina] Yeah, and so what you're watching now,

  • everybody, is the we didn't know we liked natto edition.

  • - [Simon] Yeah, I think it's the convenience store natto

  • that's tough.

  • Right, if you have the low quality stuff.

  • - Well I tried to buy high quality natto

  • from, what's it called, department stores and stuff.

  • This is like nothing I've ever had before in Japan.

  • I've had natto before and it's usually quite funky

  • and stinky and stringy,

  • but this just tastes like really good beans.

  • This was from Mito Station.

  • - I'm definitely a nut-o for natto!

  • - Oh boy.

  • Boo!

  • - [Simon] Be honest with me.

  • You didn't think that we were gonna like natto

  • as much as we did, right?

  • This was actually really quite good!

  • So good that we don't have any bloopers

  • because it was just a perfect take start to finish.

  • If you do wanna see an extra video,

  • make sure you check out Martina's take

  • on how to make (speaking in foreign language).

  • I don't know how that man is in that video,