|
Glossary Of Sumo Terms
The following words are terms used in sumo wrestling in Japan. A B C D E F G H I J K M N O R S T W Y Z References External links Glossary of Sumo TermsSumopediaat NHK World-Japan {{Glossaries of sports Sumo is a form of competitive full-contact wrestling where a ''rikishi'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumo
is a form of competitive full-contact wrestling where a ''rikishi'' (wrestler) attempts to force his opponent out of a circular ring (''dohyō'') or into touching the ground with any body part other than the soles of his feet (usually by throwing, shoving or pushing him down). Sumo originated in Japan, the only country where it is practiced professionally and where it is considered the national sport. It is considered a ''gendai budō'', which refers to modern Japanese martial arts, but the sport has a history spanning many centuries. Many ancient traditions have been preserved in sumo, and even today the sport includes many ritual elements, such as the use of salt purification, from Shinto. Life as a wrestler is highly regimented, with rules regulated by the Japan Sumo Association. Most sumo wrestlers are required to live in communal sumo training stables, known in Japanese as ''heya'', where all aspects of their daily lives—from meals to their manner of dress—are dic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jūryō
Professional sumo as administered by the Japan Sumo Association is divided into six ranked divisions. Wrestlers are promoted and demoted within and between these divisions based on the merit of their win–loss records in official tournaments. For more information see ''kachi-koshi'' and ''make-koshi''. Wrestlers are also ranked within each division. The higher a wrestler's rank within a division is, the stronger the general level of opponents he will have to face becomes. According to tradition, each rank is further subdivided into East and West, with East being slightly more prestigious, and ranked slightly higher than its West counterpart. The divisions, ranked in order of hierarchy from highest to lowest, are as follows: ''Makuuchi'' , or , is the top division. It is fixed at 42 wrestlers who are ranked according to their performance in previous tournaments. At the top of the division are the "titleholders", or "champions" called the ''san'yaku'' comprising ''yokozuna'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aki Basho Dohyō-iri On Sept
Aki or AKI may refer to: Places in Japan *Aki District, Hiroshima, a district in Hiroshima Prefecture *Aki, Kōchi, a city in Kochi Prefecture *Aki District, Kōchi, a district in Kochi Prefecture *Aki, Ōita, a town in Ōita Prefecture *Aki Province, a former province, part of what is today Hiroshima Prefecture *Aki Station, a rail station in Aki, Kōchi Gaming *Syn Sophia, a video game developer, formerly AKI Corporation *''Aki'', a mahjong video game As an acronym *Acute kidney injury * Anti Knock Index of motor fuel People and fictional characters *Aki (name), a list of people and characters with the surname, given name, nickname or stagename *Princess Aki (Akihime) of Japan Other uses * Japanese battleship ''Aki'', an early 20th century battleship of the Imperial Japanese Navy See also *, Canadian Coast Guard hovercraft *Akis (other) Akis may refer to: *A crater in the Mons Vinogradov *Aghtsk, Armenia - formerly ''Akis'' *Akis (given name) * ''Akis'' (periodical) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chonmage
The is a type of traditional Japanese topknot haircut worn by men. It is most commonly associated with the Edo period (1603–1867) and samurai, and in recent times with sumo wrestlers. It was originally a method of using hair to hold a samurai kabuto helmet steady atop the head in battle, and became a status symbol among Japanese society. In a traditional Edo-period , the top of the head is shaved. The remaining hair was oiled and waxed before being tied into a small tail folded onto the top of the head in the characteristic topknot. History The origins of the can be traced back to the Heian period. During this period, aristocrats wore special cap like crowns as part of their official clothing. To secure the crown in place, the hair would be tied near the back of the head. Between the 1580s (towards the end of the Warring States period, 1467–1615) and the 1630s (the beginning of the Edo period, 1603–1867), Japanese cultural attitudes to men's hair shifted; where a fu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple
''Acer'' () is a genus of trees and shrubs commonly known as maples. The genus is placed in the family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated since http://www.mobot.org/MOBOT/research/APweb/. There are approximately 132 species, most of which are native to Asia, with a number also appearing in Europe, northern Africa, and North America. Only one species, ''Acer laurinum'', extends to the Southern Hemisphere.Gibbs, D. & Chen, Y. (2009The Red List of Maples Botanic Gardens Conservation International (BGCI) The type species of the genus is the sycamore maple, '' Acer pseudoplatanus'', the most common maple species in Europe.van Gelderen, C. J. & van Gelderen, D. M. (1999). ''Maples for Gardens: A Color Encyclopedia'' Maples usually have easily recognizable palmate leaves ('' Acer negundo'' is an exception) and distinctive winged fruits. The closest relatives of the maples are the horse c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wisteria Floribunda
''Wisteria floribunda'', common name , is a species of flowering plant in the family Fabaceae, native to Japan. Growing to , it is a woody, deciduous twining climber. It was first brought from Japan to the United States in the 1830s. Since then, it has become one of the most highly romanticized flowering garden plants. It is also a common subject for bonsai, along with '' Wisteria sinensis'' (Chinese wisteria). The flowering habit of Japanese wisteria is perhaps the most spectacular of the ''Wisteria'' genus. It sports the longest flower racemes of any wisteria; Some of those cultivars can reach in length. These racemes burst into great trails of clustered white, pink, violet, or blue flowers in early- to mid-spring. The flowers carry a distinctive fragrance similar to that of grapes. The early flowering time of Japanese wisteria can cause problems in temperate climates, where early frosts can destroy the coming years' flowers. It will also flower only after passing from juven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryōgoku Kokugikan
, also known as Ryōgoku Sumo Hall or Kokugikan Arena, is the name bestowed to two different indoor sporting arenas located in Tokyo. The fist ''Ryōgoku Kokugikan'' opened its doors in 1909 and was located on the lands of the Ekōin temple in Ryōgoku, Tokyo. Although no sumo bouts were held after 1945, following the capitulation of Japan and the requisition of the building by the occupying forces, the building itself remained active until 1983, being notably used by the Nihon University. The second ''Ryōgoku Kokugikan'' is currently located in the Yokoami neighborhood of Sumida next to the Edo-Tokyo Museum. It opened in 1985, following the closure of the Kuramae Kokugikan, and is still in use today. The first Kokugikan History The growing popularity of Sumo during the Meiji period led to the building of the original Kokugikan in Ryōgoku. Until then, Sumo bouts were performed in temples precincts and depended on the weather. In March 1906, the 22nd Imperial Diet decided to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
