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Chanko
is a Japanese cuisine, Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or ''mirin'' 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 sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, 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'' noodles. ''Chankonabe'' is traditionally served according to seniority, with the senior wrestlers and any guests of the Heya (sumo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanko
is a Japanese cuisine, Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or ''mirin'' 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 sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, 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'' noodles. ''Chankonabe'' is traditionally served according to seniority, with the senior wrestlers and any guests of the Heya (sumo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanko Set
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or ''mirin'' 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 sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, 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'' noodles. ''Chankonabe'' is traditionally served according to seniority, with the senior wrestlers and any guests of the sumo stable receiving fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining Furniture, table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare sauce, tare'') to enjoy the taste of the ingredients themselves; and stro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining Furniture, table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare sauce, tare'') to enjoy the taste of the ingredients themselves; and stro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/'' Shirumono'' * ''Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * Sweet corn porridge soup. * '' Kasujiru'' * '' Kenchin jiru'' * Miso soup * '' Noppe'' * ''Ohaw'' * ''Suimono'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * ''Zōni'' Noodle soup * ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Honbasho
A is an official professional sumo tournament. The number of ''honbasho'' every year has varied along the years; since 1958 there are six tournaments every year. Only ''honbasho'' results matter in determining promotion and relegation for ''rikishi'' (sumo wrestlers) in the ''banzuke'' ranking. Since 1926 the ''honbasho'' are organized by the Japan Sumo Association, after the merger of the Tokyo and Osaka sumo associations. The term ''honbasho'' means "main (or real) tournament", and is used to distinguish these tournaments from unofficial tournaments which are held as part of sumo tours, between the six major tournaments. Such display tournaments may have prize money attached but a wrestler's performance has no effect on his ranking. This type of sumo is often called ''hana-sumo'' ( flower-sumo) as it is not taken as seriously by the wrestlers. ''Honbasho'' last for 15 days. Sumo wrestlers ranked in the top two divisions (''makuuchi'' and ''jūryō'') wrestle once each day ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 belongs to one of five ''ichimon'' (groupings of ''heya''). They vary in size, with the largest ''heya'' having over thirty wrestlers and smallest just one wrestler. Most ''heya'' are based in and around the Ryōgoku district of Tokyo, sumo's traditional heartland, although the high price of land has led to some newer ''heya'' being built in other parts of Tokyo or its suburbs. Most ''heya'' have a network of scouts, who may be former wrestlers themselves, friends of the head coach, or supporters of the ''heya'', who keep a look out for any powerful or athletic young men and follow the results of local sumo (and judo) competitions. Most new recruits join at the age of 15 or 16, straight from junior high school. A wrestler is expected to stay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
