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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 ...
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).
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.
Takanoyama Shuntarō (born 21 February 1983 as Pavel Bojar) is a former sumo wrestler from Prague, Czech Republic.He is the first man from the Czech Republic to join the professional sport in Japan. [2]
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.).
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.