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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; [1] 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.).
The championship is determined by the wrestler with the highest win–loss score after fifteen bouts, held at a rate of one per day over the duration of the 15-day tournament. In the event of a tie a play-off is held between the wrestlers concerned. [2] Names in bold mark an undefeated victory (a zenshō-yūshō).
A stew commonly eaten in large quantities by sumo wrestlers as part of a weight gain diet. It contains dashi or stock 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.).
Sumo (Japanese: 相撲, Hepburn: sumō, Japanese pronunciation:, lit. ' striking one another ') [1] is a form of competitive full-contact wrestling where a rikishi (wrestler) attempts to force his opponent out of a circular ring or into touching the ground with any body part other than the soles of his feet (usually by throwing, shoving or pushing him down).
Wrestlers can be listed in the order of their rank as of the most current January/Hatsu 2025 banzuke, by clicking the 'Current rank' sorting button.; The East side of the banzuke is regarded as more prestigious than the West side and those ranked on the East will generally have had a slightly better record in the previous tournament than those with the same rank on the West.
The banzuke is printed at a greatly reduced size on sheets of paper (58 cm x 44 cm) and copies are distributed by the Japan Sumo Association. Sumo stables buy a large quantity of them to give to their sponsors. Tea houses in the Tokyo sumo venue Kokugikan also buy them to give out to their patrons. They are also available for purchase for a ...
Jūryō wrestlers, like those in the top makuuchi division, receive a regular monthly salary as well as other perks associated with having become a sekitori, or a member of the two upper divisions in sumo. Sumo wrestlers ranked in the divisions below jūryō are considered to be in training and receive a small allowance instead of a salary.
The Sumo Association have overseen all promotions since Chiyonoyama's in 1951. Two consecutive tournament championships or an "equivalent performance" at ōzeki level are the minimum requirement for promotion to yokozuna in modern sumo. The longest serving yokozuna ever was Hakuhō, who was promoted in 2007 and retired in 2021. [1]