The Staple Diet of a Sumo Wrestler: Chankonabe
In the rigorous world of sumo, where sheer mass and power are crucial, diet plays a role as significant as training. The food that fuels a wrestler, or rikishi, is a hearty and nutrient-dense stew known as chankonabe. This communal hot pot meal is the cornerstone of their dietary regimen, providing the massive calorie intake required to build and maintain their powerful physiques. Unlike other diets, the sumo regimen focuses on large quantities and specific eating habits to maximize weight gain, making chankonabe a deceptively healthy-at-its-core dish that becomes a bulking powerhouse through consumption style.
What is Chankonabe?
At its most basic, chankonabe is a Japanese hot pot (nabemono) cooked in a large pot (donabe) that is rich in protein and vegetables. The broth is typically chicken or dashi-based, often seasoned with mirin, sake, soy sauce, or miso. A key feature is that there is no single recipe; ingredients vary widely depending on the season and what is available, and each sumo stable (heya) has its own secret, proprietary recipe passed down through generations.
Ingredients and Customization
A chankonabe recipe is less about a fixed list of ingredients and more about a generous, protein-forward formula. A common preparation involves a chicken broth base, seasoned simply to allow the flavors of the many ingredients to shine through.
Some common ingredients you might find in chankonabe include:
- Protein: Chicken thigh fillets, ground chicken meatballs (tsukune), thinly sliced pork or beef, firm tofu, fish fillets (such as cod), and seafood like shrimp or scallops.
- Vegetables: Napa cabbage, carrots, daikon radish, green onions, shiitake mushrooms, enoki mushrooms, and leeks.
- Other Additions: Shirataki or udon noodles can be added towards the end to soak up the flavorful broth, and rice is a crucial accompaniment.
For good luck, many stables traditionally use only chicken in their chankonabe during tournaments. This is based on a superstition that a wrestler should always be on two legs, like a chicken, and not on all fours like a cow or pig, as touching the ground with one's hands signifies a loss.
The Sumo Dining Ritual
Chankonabe is more than just a meal; it is a ritual within the sumo stable. Wrestlers, after a grueling morning training session, eat lunch together around the large pot. Seniority dictates the pecking order: senior wrestlers and guests receive the first and best selections, with junior wrestlers getting what remains. This tradition reinforces the stable's hierarchy and communal bonds. The wrestlers consume massive quantities of chankonabe, often eating multiple large bowls of stew and an accompanying mountain of rice. Following this large meal, they take a long nap, a strategic habit that slows metabolism and maximizes fat storage. Dinner repeats the high-calorie, heavy-consumption pattern, often with copious amounts of beer to further increase caloric intake.
Chankonabe vs. Other Japanese Nabemono
While chankonabe is a type of nabemono, or Japanese hot pot, its context and consumption distinguish it. Here is a comparison with other popular hot pots:
| Feature | Chankonabe | Sukiyaki | Oden |
|---|---|---|---|
| Purpose | High-calorie, high-protein bulking food for sumo wrestlers. | Communal, celebratory meal focused on rich, sweet flavors. | Casual dish found at restaurants and convenience stores, often served in winter. |
| Broth | Simple dashi or chicken broth, often seasoned with sake, mirin, or miso. | Sweet and savory soy sauce-based broth. | Light, clear broth, often kombu-based. |
| Key Ingredients | High volume of assorted proteins (chicken, meatballs, fish, pork) and vegetables. | Thinly sliced beef, tofu, and assorted vegetables cooked in the broth. | Daikon radish, eggs, konnyaku, and various fish cakes simmered in broth. |
| Preparation | Often starts with a simple, light broth that becomes richer as ingredients cook. | Ingredients are typically cooked in the broth at the table and dipped in sauces. | Ingredients are simmered for an extended period to absorb the broth's flavor. |
The Health Paradox
On its own, chankonabe is a very healthy, well-balanced meal. It's rich in protein from meat and fish, and packed with vitamins, minerals, and fiber from the vegetables. The broth can be relatively low in fat. The paradox lies in the sumo wrestler's lifestyle: skipping breakfast, intense training on an empty stomach, eating enormous portions for their two main meals, and sleeping immediately after eating are all habits designed to slow the metabolism and promote weight gain. For the average person, a modest serving of chankonabe is a nutritious and comforting meal, not a weight-gaining tactic.
Chankonabe Beyond the Stable
The popularity of chankonabe extends far beyond the sumo stable, especially in the Ryogoku district of Tokyo, the heart of the sumo world. Many retired sumo wrestlers capitalize on their culinary expertise by opening restaurants that specialize in their stable's version of chankonabe. These establishments offer diners an authentic taste of sumo culture. A trip to Ryogoku is a great way for visitors to experience this unique aspect of Japanese cuisine firsthand. For a more in-depth exploration of Japanese culinary traditions, readers can explore resources like Japan Guide.
Conclusion
Chankonabe is the symbolic and practical meal of the sumo world, answering the question of what soup do sumos eat with a rich history and cultural significance. More than a simple stew, it is a tool for building strength and mass, a marker of tradition within the stable, and a way to foster communal bonds. While it may be part of an extreme diet for professional athletes, chankonabe stands as a balanced and delicious hot pot dish that can be enjoyed by everyone, regardless of their wrestling aspirations. The combination of its nutritious ingredients and the cultural context in which it is consumed makes chankonabe a truly unique and fascinating culinary tradition.
