Chankonabe is a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken, fish (fried and made into balls), tofu, or sometimes beef) and vegetables (daikon, bok choy, etc). Chankonabe is usually served with beer and rice. Leftover chankonabe broth can also later be used as broth for somen or udon noodles. Sumo ) is a competition contact sport where two wrestlers or rikishi face off in a circular area. ... Dashi (出æ±) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Sake barrels at Itsukushima Shrine Sake (Japanese: é…’; pronounced IPA: ) is a Japanese word meaning alcoholic beverage, which in English has come to refer to a specific alcoholic beverage brewed mainly from rice, and known in Japan as nihonshu (日本酒 Japanese alcohol). This article uses the word sake as it is used... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Tofu, sometimes also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Somen (Japanese: ç´ éºº, ãã†ã‚ã‚“) is a very thin, white Japanese noodle made of wheat flour. ... This article is about the Asian noodle dish. ...
It is not usually made according to a fixed recipe, and often has a reputation for containing whatever is available to the cook (usually a junior wrestler). It is also a popular restaurant food, often sold by restaurants started by retired sumo wrestlers.
Nabemono (鍋物, なべ物, nabe a big pot + mono stuff) refers to a class of Japanese dishes known as Nabe refers to a traditional Japanese clay pot used for cooking one-pot stews or meals over a fire. ...
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