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 a ...

(a type of nabemono 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 t ...

wrestlers as part of a weight-gain diet.

Ingredients and consumption

The dish contains a ''

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 b ...

'' or

chicken broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

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 in ...

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, res ...

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 f ...

, or sometimes beef, and vegetables (

daikon Daikon or mooli, ''Raphanus sativus'' 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 is harvested and consume ...

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'' 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 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 ju ...

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 37.46 ...

, home to many prominent sumo stables. 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.

References

{{Reflist Japanese soups and stews Sumo terminology

Ingredients and consumption

Origin and customs

See also

References