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Their tiny chonmage (topknots) and scanty mawashi (loincloth) are probably the first things that come to our mind when we think of the heavy and haggard sumo wrestlers. But it’s actually a special bowl of Japanese stew that delineates this antique sport. Called Chankonabe, this pot of bubbling broth comprises tonnes of vegetables and meat, and is traditionally eaten by sumo wrestlers in the form of a well-balanced meal.
Call it versatile or customised, there is no fixed recipe for this robust, high-protein dish that sumo wrestlers religiously consume almost all day. What it usually features include meat or fish, vegetables, tofu, and huge chunks of calorie-rich mochi - a starchy cake made from rice. Chankonabe is, of course, a hearty meal, but not necessarily fattening. Chicken, miso, soy sauce, salt or kimchi is often used as a base for this soup. Most sumo stables in Japan, where wrestlers train and live, serve their own signature Chanko. One may find similarities between this soup and Shabu Shabu or other hotpot dishes that the country is famous for. The popular choices of vegetables for this stew include carrot, daikon, green onion, napa cabbage, gobo, mizuna and chives. In terms of mushrooms, they usually pick shiitake, enoki, maitake, and shimeji, among others.
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Call it the love for the national sport or simply the irresistible flavours of this aromatic dish, Chankonabe is no longer just a niche affair. This traditional meal is enjoyed just as much in Japanese households as well as restaurants. It’s a popular delicacy served at restaurants that are typically run by former sumo wrestlers. Established in 1937 in Tokyo’s Ryōgoku district, Kawasaki Chanko is the first among such eateries. You’ll also find chanko-flavoured instant ramen at supermarkets now.
