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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 following is a list of the heaviest professional sumo wrestlers. Only wrestlers weighing 200 kilograms (440 lb) or over are included. Wrestlers shown in bold are still active as of January 2023. Ōrora (left), the heaviest sumo wrestler ever, fights eighth-heaviest Kainowaka Yamamotoyama is the heaviest Japanese-born sumo wrestler ever ...
A history of slapdash weight loss techniques still casts a shadow over wrestling. But as change becomes norm, coaches say the sport is in a better place now than it was a generation ago.
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.).
His height of 1.85 m (6 ft 1 in) and weight of 90 kg (200 lb; 14 st) make him among the lightest sumo wrestlers in the modern era. In November 2008 he climbed as high as makushita 13, beating his previous high of makushita 15 set in November 2005, and he moved up to makushita 9 in January 2009.
Like many of his countrymen in professional sumo, Hakuhō belongs to a family in the Mongolian wrestling tradition. His father Jigjidiin Mönkhbat won a silver medal in freestyle wrestling at the 1968 Summer Olympics, [9] his country's first ever Olympic medal, [10] and held the highest ranking in Mongolian wrestling, "Darkhan Avarga" (meaning "Undisputed Champion"), which is the Mongolian ...