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San'yaku
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 s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makuuchi
, or , is the top division of Professional sumo divisions, the six divisions of professional sumo. Its size is fixed at 42 wrestlers (''rikishi''), ordered into five ranks according to their ability as defined by their performance in previous tournaments. This is the only division that is featured on NHK's standard live coverage of sumo tournaments. The lower divisions are shown on their satellite coverage, with only the ''makuuchi'' broadcast having bilingual English commentary. ''Makuuchi'' literally means "inside the curtain", a reference to the early period of professional sumo, when there was a curtained-off area reserved for the top ranked wrestlers, to sit before appearing for their bouts. Wrestlers are considered for Promotion and relegation, promotion or demotion in rank before each grand tournament according to their performance in the one previous. Generally, a greater number of wins than losses (''kachi-koshi'') results in a promotion, and the reverse (''makekoshi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mono-ii
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 s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyōji
A is a referee employed by the Japan Sumo Association, responsible for a variety of activities which concern the organisation of the sport in general and the refereeing of matches, as well as the preservation of Sumo#Professional sumo, professional sumo culture, deeply rooted in Shinto traditions. Subject to the same strict hierarchy and traditional appearance as the other professions gravitating around professional sumo, the are one of the most visible professions at tournaments (), being the third person in the (wrestling ring) and sometimes defined as "an essential part of the sumo spectacle." Inherited from a tradition of refereeing dating back to the Heian period, did not take on their current role until the Tenshō (Momoyama period), Tenshō era in the late 16th century. Since the end of the 18th century, have been entrusted with religious functions, which they perform during the consecration of combat areas, before tournaments or in the heya (sumo), stables to which ... [...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 practised 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 (sumo), heya'', where all aspects of their daily livesfrom meals to their manner of dressa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honbasho
A , or Grand Sumo Tournament in English, is an official professional sumo tournament. Only ''honbasho'' results matter in determining promotion and relegation for '' rikishi'' (sumo wrestlers) on the '' banzuke'' ranking. The number of ''honbasho'' held every year and their length has varied; since 1958 there are six tournaments held over 15 consecutive days in four locations every year. Since 1926 the ''honbasho'' are organized by the Japan Sumo Association, after the merger of the Tokyo and Osaka sumo associations. Etymology 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. History In the Edo period, the ... [...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 general level of opponents he will have to face becomes stronger. 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 four ranks of "titleholders", or "champions" called the ''san'yaku'', comprising ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heya (sumo)
In professional sumo wrestling, a , most commonly and metaphorically translated in English as "Stable#Other uses, stable", but also known as "Barracks, training quarters", or "fraternity", is an organization of rikishi, wrestlers where they train and live in a "quasi-Monastery#Monastic life, monastic and Stratocracy, militaristic lifestyle". Closer to a medieval fraternity than a modern sports team, a stable is a group that lives, eats, trains, sleeps and socializes together, under the authority of one or more elders. Additionally to wrestlers, all the traditional sports professionals (such as , and ) must belong to a . vary in size, with the largest and most successful stables having a completely different training environment from the smaller stables that have a dimension described as being more family-oriented. Most 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 being built in oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toshiyori
A , also known as an , is a sumo Elder (administrative title), elder exercising both Coach (sport), coaching functions with rikishi, active wrestlers and Management, responsibilities within the Japan Sumo Association (JSA). All are former wrestlers who reached a sufficiently high rank to be eligible to this status. The benefits are considerable, as are guaranteed employment until the mandatory retirement age of 65 and are allowed to run and coach in (sumo stables), with a comfortable yearly salary averaging around Japanese yen, ¥15 million. Originating from a tradition dating back to the Edo period, the position of is founded on a system set up at a time when several sumo associations managed Japan's professional wrestling. To become a , a former wrestler have to meet both established and public criteria and be part of a system recognized as opaque. Involving the spending of several million yen to inherit the rights to become a trainer, this system has undergone numerous ref ... [...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. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine Cup
A rice wine cup is a vessel for drinking rice wine. In China, Japan and Korea, the traditional rice wine cups are usually round and shallow, in contrast to the deeper wine glasses of Western culture. Rice wine cups can be made of stone, porcelain, metal or wood. Wooden cups often use lacquerware, and can be floated in water during winding stream parties. Different rice wines have different vessels with their own names and uses. History Shinto In Japanese shrines and the imperial family, sake cups are sometimes used to serve sake for offerings to the gods. Sake cups are also used in formal occasions, such as Shinto weddings and Shinto rituals. It is also sometimes given as a prize when winning a championship. Types Japanese Sakazuki The oldest sake cup. Mainly favored during ceremonies, such as weddings, Sakazuki is usually made of porcelain, earthenware, or lacquer, beautifully decorated, and typically only holds a few sips. The formal way to sip using a Sakazuk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokoyama
A is a traditional Japanese hairdresser specializing in the theatrical arts (kabuki and ) and Sumo#Professional sumo, professional sumo. The trade is the result of a slow evolution from the traditional Japanese barbers of the Edo period, some of whom gradually started to specialize in hairstyles of actors, puppets, and . The word uses a Kanji, Japanese character meaning 'floor', because in the Edo period barbers had shops on simple raised floors. use a variety of traditional techniques and tools, mainly combs, spikes and strings, to style the hair after oiling it. Although maintain the use of techniques inherited from the Edo period, it is becoming increasingly difficult to maintain a traditional practice with the gradual disappearance of the craftsmen producing the oils and tools needed for traditional hairdressing. maintain close relationships with those whose hair they arrange, often assigned to the particular service of a small group of people. In kabuki, this relation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), 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. Types Three types of products are marketed as ''mirin''. 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 are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which are substitutes not actually ''mirin''. They are blends of sweetener glucose syrup, syrups, flavorings such as K� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
