![Chanko](https://upload.wikimedia.org/wikipedia/commons/d/d5/Chanko.JPG)
is a
Japanese
Japanese may refer to:
* Something from or related to Japan, an island country in East Asia
* Japanese language, spoken mainly in Japan
* Japanese people, the ethnic group that identifies with Japan through ancestry or culture
** Japanese diaspor ...
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
(a type of
nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot".
Description
Nab ...
or one-pot dish) commonly eaten in vast quantity by
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 thr ...
wrestlers as part of a weight-gain diet.
Ingredients and consumption
The dish contains a ''
dashi'' or
chicken broth soup base with
sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
or ''
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 pro ...
'' to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
sources such as chicken (quartered, skin left on), fish (fried and made into balls),
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 ...
, or sometimes beef, and vegetables (
daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...
,
bok choy
Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have g ...
, etc.).
While considered a reasonably healthy dish in its own right, ''chankonabe'' is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for ''
sōmen
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...
'' or ''
udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
'' noodles.
''Chankonabe'' is traditionally served according to seniority, with the senior wrestlers and any guests of the
sumo stable
In sumo wrestling, a is an organization of sumo wrestlers where they train and live. It can also be termed ''sumo-beya''. All wrestlers in professional sumo must belong to one. There are currently 43 ''heya'' (as of 2022), each of which belo ...
receiving first choice, and the junior wrestlers getting whatever is left.
Origin and customs
Chankonabe is also a popular restaurant food, often served in restaurants operated by retired sumo wrestlers who specialize in the dish; the first of these, Kawasaki Chanko, was started in 1937 in the
Ryōgoku
is a district in Sumida, Tokyo. It is surrounded by various districts in Sumida, Chūō, and Taitō wards: Yokoami, Midori, Chitose, Higashi Nihonbashi, and Yanagibashi.
In 1659, the Ryōgoku Bridge was built, spanning the Sumida River just ...
district of
Tokyo
Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, with an estimated 37.468 ...
, home to many prominent
sumo stable
In sumo wrestling, a is an organization of sumo wrestlers where they train and live. It can also be termed ''sumo-beya''. All wrestlers in professional sumo must belong to one. There are currently 43 ''heya'' (as of 2022), each of which belo ...
s.
Chankonabe served during
sumo tournaments is made exclusively with chicken, the idea being that a wrestler should always be on two legs like a chicken, not all fours.
See also
*
*
List of Japanese soups and stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' ...
*
Nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot".
Description
Nab ...
References
{{Reflist
Japanese soups and stews
Sumo terminology