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,

he doesn't look like me at all.