Sumo Wrestler Diet - Chanko Nabe
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- เผยแพร่เมื่อ 28 ส.ค. 2023
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I love that every culture has a “just put whatever you have in a pot for a while” type dish
Every single one.
@@blakksheep736it’s something that unites us all
@@arturbabajev7936Like dumplings and swords
I always look for that equivalent when I go to fast food places. “Grab whatever on the counter and put it in a box” type things. Such as Taco Bell's $5 box. Or what a burger has chicken strips fries and toast which seems like such a random ensemble to me. But it works.
right on!
I’m telling you, the stew and soup diet is the way to go! You can get tons of flavor, hydration, cheap overall cost, and easy customization of ingredients and can be prepared by pretty much anyone. If it’s good enough for sumos, it’s good enough for me.
Every people that had access to cooking pots have made some kind of pottage/soup/stew a staple of their diet.
Yea we got lots of fats to throw in a ring and watch push each other aeound.
@@ragnkja love me some kapusta!
@@deezn8teswhich kind? Modra kapusta, Zasmarzana Kapusta, Kapusta po Włodowsku?
@@flameendcyborgguy883 it’s kinda a mix between kapusniak with kielbasa and/or kabanos with whatever ham we have left from Christmas thrown in a big pot. I look forward to the smell every year, and the huge amounts of soup!
Can we just take a moment to appreciate the Pokemon plushies Max puts in the background for each video? Hariyama for chanko nabe, Numel for the halva from the Ottoman Empire, Emboar for Celtic boar stew, Cloyster for New York oysters, etc.
I'm glad somebody else has noticed lol
Yeah, but where was Ninetales for this episode? :D@@risingsun9595
do you think he ever puts a video idea on hold till he has a plush thatll work for it
@@deepestdope2233i like to think he just has every pokemon plush
I'd never get a hariyama plush but I respect the hell out of the choice
I love every episode of Tasting History, but this one was unexpectedly healing for me personally. When I was at the worst of my eating disorder, I ate shirataki noodles constantly simply because they had near-zero calories. They were a main staple for me for so long for all the wrong reasons. I love seeing them now in their original context, as source of nourishment and physical strength. Food is fuel and culture, something everyone deserves to partake in.
I feel you
Healing ❤❤
May you get thicc and chonky! 😊
@@scottydu81 Not at all a good comment to make to someone struggling with an eating disorder + don't talk to people like they're animals
Haven't seen a single one that wasn't great.
Raiden Tameemon (real name Seki Tarōkichi), provides my favorite story about any historical athlete ever. He was so dominant in the ring (only losing 10 out of 300 matches) that the officials decided to forbid him from using certain techniques to restore a semblance of competition. Bro literally got nerfed in real life.
i wonder how he'd have fared against hakuho
That's actually not that uncommon in sports, especially when they're still developing
Considering how different sumo was at the time of Raiden and when Myagino was active there would be a significant difference. Even Yokozuna Akebono saw a difference in the quality of the sumo from his time active to now.@@varisleek3360
I also heard he threw hands with the Hindu God of Destruction.
One of very first cooking videos I've watched on TH-cam was by the Sumo Wrestler and Champion Byamba (Ulambajarín Bjambazsav) and he made Chanko Nabe. I was so intrigued at the dish and made it based on his recipe. I made enough to feed my house. May Byamba Rest in Peace and thank you Max for making Chanko Nabe.
I swear to god I watch that video once every like 6 months. So good
Me too!! Rest in peace Byamba :(
The Mongolian one?
Link?
Sure :)
m.th-cam.com/video/dW7n2UP60bk/w-d-xo.html&t
初めまして。
私は日本人です。
あなたの日本料理の動画を観ました。
この動画以外の日本料理の動画も。
非常に詳しく丁寧に作られた動画でした。
歴史や文化、伝説の解説は大変勉強になりました。
日本だけでなく沢山の国の文化を勉強されたと思います。
私はあなたの勉強を賞賛します。
Nanban
We get it you watch anime
なんで上から目線やねん
Hi Max, a few suggestions:
1. Miso loses its smell over boiling, so it is common when making miso soup, to only stir in the miso after the heat is turned off. I could imagine the same priciple applies to chankonabe as well.
2. Yes, hot pot heats up very well, but it's also deteriorating the flavor. I personally don't reheat food more than twice, and if I have too much left, I portion it to smaller individual containers so that I am keeping the most of it.
Be careful, Max! Shirataki noodles are extremely low in calories because they are extremely high in fiber. Don't make the same mistake I did and eat a large quantity of them; you'll pay the price later! Seriously though, chanko nabe is fantastic. The best bowl of it I ever had was at a restaurant in rural Kyushu owned by a former sumo wrestler who built an entire sumo ring in the middle of the restaurant. He apparently hosted local matches there.
I'd love to see you do a video on some regional specialty dishes of Japan. My favorite is karashi renkon from Kumamoto prefecture. It's such an interesting dish from the Edo period, from southern Japan. It's a lotus root that is stuffed with a mixture of white miso paste and spicy Japanese mustard, then battered, deep fired, and sliced before serving. It has both a super unique taste and look. It's a popular dish in the region today for bento boxes and as a drinking snack. Plus, it's got an interesting history. Check it out!
They can also cause intestinal blockage and are known for causing choking hazards. I would recommend using a different type of noodle for this, even if it's authentic.
@@jbkhan1135 They're fine to eat haha but if you're really worried you can get the large konnyaku chunks instead.
@@jbkhan1135 In small quantities and in noodle form, this is a non-issue. Just don't eat it like ramen. (a big bowl by yourself). The choking hazard was primarily for the konjac dessert "balls" that were popular about 15 years ago. They are a choking hazard since the size is just the right size to block your windpipe. (Horrible food design). I think they are banned in the US now. (if they aren't, they should be). The choking hazard warning does not apply to the shirataki noodles.
I wonder if the high fibre content was the reason for using them, given the rest of the sumo diet is mostly rice?
thanks for the info! I actually wanted to look into low calorie noodles bc my father eats noodles a lot and gained so much weight. But them having high fiber is even better since he cant do much bc of his stiff leg and issue spine :D
Chankonabe is like chili, where each family has their own version.
Correct, ever family has their own recipe and Cincinnati is wrong with theirs
Japanese chili
Very astute analogy lol. My family's chili is amazing, but that's a personal matter ^-^
The same thing applies to other recipes as well.
@@jean-lucpicard3012haha. Skyline chili or whatever it's called is an abomination.
One fun fact about sumo techniques is that a number of them are based on martial arts moves practiced by professional bodyguards. In a setting where even a lord's personal guards often couldn't have weapons, you needed some way to deal with attackers who may have smuggled in knives or similar small weapons very quickly and decisively, and that meant wrestling and learning how to best use your own mass to deflect that of an attacker.
Ok but imagine entering a room and being met by the person you mean to talk to, and on either side guarding them are literal mountains of men.
Living, breathing, well-trained, mountains of muscle and fat (fat is like natural body armor).
A few hints:
Much like corn starch, it's a lot easier to avoid clumps when adding miso to a broth by making a slurry. The traditional way to do this is to put the miso in a ladle, dunk it lightly in the broth to scoop up just enough liquid to mix with the miso, stir until homogenous, then stir it into the broth with the ladle. It's also usually recommended to do this near the end because miso tends to lose its flavor when boiled for a long time, but if the recipe says to add it earlier, add it earlier.
Konjac came into English through German or Dutch (probably Dutch); the "j" is pronounced like an English "y." I don't blame you for not knowing that if you've never seen the Japanese word for the yam, which is "konnyaku."
While chankonabe is a sumo tradition, nabe in general is a common celebratory food in Japan. Well, really, hot pot in general is a common celebratory food in Asia (and elsewhere; fondu, for instance, is technically a hot pot dish). Regular nabe is similar in that it's usually made with whatever is in season/available, but it tends more towards fish and shellfish than chicken and the broth is usually just dashi rather than dashi and chicken stock. And it tends to use leek or spring onion rather than white onion. If you prefer a heavier hot pot, Japan also has sukiyaki, which uses a soy-sauce-based broth and thinly-sliced beef, and each person gets a bowl of raw beaten egg to dip whatever they take out of the pot in. The hot food cooks the thin egg coating enough to make it less like eating raw egg and more like eating everything with a savory custard.
is konjac related to cognac, then?
I love "leftover soup/stew" foods like Gumbo, Bergoo, and now Chanko Nabe. Everyone everywhere has such a beloved dish, and its always cool to see how they slightly differ from one another based on the different geographic differences in diet and food availability.
There's also Korean army stew
I was thinking the same thing watching this. It's a recipe that easily handles buying in just whatever is available cheaply and in large quantities at the time.
@@annamariejones2837that's my favorite, I'm a truck driver and towards the end of my tours I can do a budae jjigae with the left over canned goods and instant noodles I still have. Great in winter too
Worth just pointing out a part of its mainstay in the larger schools, younger and less experienced Sumatori (wrestlers) are usually the ones who do most of the work. Everybody DOES work to keep the school/stable going, but seniority grants privilege... AND there's often a LOT of mouths to feed...
SO as the supplies dwindle, broth (which is fairly quick and easy) is added to refresh and rebuild the pot, and noodles are also quickly heated to soften and added regularly to keep up the substance... This still allows a fairly plentiful caloric and nutrient load to the "stew" while allowing a single pot-batch that might not ordinarily be capable of fulfilling a complete meal manage to do so without too many shortcomings.
...AND yes, there are (of course) limits to how thin or "weak" they allow it to get. This is a method popularly used to enhance, not to replace the whole point of a single pot meal as a concept. ;o)
I want to thank you and your editors for making your book accessible in Singapore. Bought my copy at Konikuniya, one of those famous bougee bookstores. I have yet to try the recipes because I'll organise a vegan twist on my replicas but I'm so grateful and already impressed by how beautiful the design and visuals are. I also appreciate the glossary so much on all the ancient herbs and ingredients that are used or were once used at some point. Your book has taught us that even though we are so spoiled with choices, there's also a lot we have taken for granted. I hope more who have bought or plan to buy your book share a similar impression to mine and have a lot of fun with the recipes. Congratulations!
I plan on veganizing this too. I'll probably sub the chicken broth for something like "not chicken" and adding more tofu, maybe several types, to replace the chicken.
YES I LOVE THIS..
@@DM-ql6psI would add a bunch of shitake mushrooms. It's used a lot in vegetarian Japanese cooking
huh...... i forget we hape Kinokuniya and perhaps Periplus in Indonesia, might check that out
*Kinokuniya *bougie? Not at all.
Thank you for covering one of my all time favorite dishes! Chanko Nabe is actually eaten with a lot more side dishes than just rice, like meat-stuffed-peppers, baked salmon, large omelettes, and so on. Loved this episode, and good job!
Max, you're absolutely a good natured and kindly lump of humanity, and don't let anyone tell you otherwise!
I always thought "how could they stand eating the same thing every day", but I lowkey get it now. this looks so good!
Strongmen seem to have to force themselves to eat vast quantities of certain foods to maintain their strength and physique.
@@HiddenEvilStudiosForcing yourself to eat more for bulking is a serious thing in sumo. Some even develop drinking habits to get more calories.
It’s like how medieval Europeans ate “pottage” every day, but the composition of the pottage was constantly changing depending on which ingredients were available.
Professional bodybuilders and other athletes do that as well. They have extremely strict and restrictive diets. But I don't think it's so bad. I'm on a diet to lose weight, and I have light granola with oatmeal, a banana and some no-fat milk every day, and I really don't mind.
You say that as if most Americans don't eat cup ramen everyday lol
Rather than a recipe, I would say this dish could be described as a concept.
Japanese sumo stew, basically it can be anything as long as it's meant for a sumo wrestler
@@redlight3932 The broth, yams, cabbage and the noodles are pretty consistent.
You could say that about almost any type of food though.
Sandwiches, burgers, lasagna, stir fry, burritos, milkshakes etc are all ways of presenting food rather than specific recipes.
it's a whole vibe
Pretty much - a hot pot dish with whatever high-calorie and high-nutrition ingredients can be obtained in large quantities. Usually due to geographical origins that means Japanese-style food and it usually is eaten with huge amount of rice and beer.
As a huge sumo fan and long-time viewer, this is an amazing episode. Former yokozuna Hakuho agrees with the tale that the name comes from the parent (master) and child (trainees) because they eat together at the stables. Also fun fact, chanko can be any food a sumo wrestler makes, but chanko nabe is the hotpot!
My favorite aspect of this, is that in sumo schools, this is a meal that is built over time. So you start with a bowl of broth, then flavored broth, and each time you add something you wait for that to cook and then eat a bowl. I want to do chanko as a potluck with friends.
I remember those noodles from my childhood in Hawai'i. My dad was in the United States Air Force and we all went with him when he was stationed at Hickam AFB on Oah'u.
He made a special point of telling our real estate agent to look for properties in multicultural neighborhoods.
I remember kimchi time came right after sugar cane burning time.
I still remember more than 50 years later all the wonderful foods I was privileged to taste there, and how hard it was to find them when we moved back to the mainland.
Thank you, Max, for bringing back to me such wonderful memories. ❤️
This is such a lovely memory, thank you for sharing!
@@beth4928 I'm glad you enjoyed it. 😊
Hello fellow Air Force Brat! My dad was stationed at Hickam from the time I was 5 until I was 9. I still miss it! And I remember sugar cane burning time! We would run outside and try to catch the ashes in our hands. 😂
@GlitterHeather we were there from 1967 to 1970. I was 8 years old when we arrived and I was 11 when we left.
Were you there for the filming of "Tora Tora Tora"?
@@vlmellody51 I was there from 85 to 89, so a bit before my time. 😉
I was so upset when my dad got PCSd to Louisiana.
I've been a huge sumo fan for some years now and it's really great to see it catching on in America a little more
There's a D-lineman at Colordao State U that took some years out of his sumo career for football.
Catching on? You surely mean catching on AGAIN! Sumo was quite popular in the states in the 80's and 90's at least thanks to your Hawaiin giants.
@@totalmadnesman fair point that's true, and of course it's always been popular with American servicemen stationed in Japan as well
@totalmadnesman I really thought Chiyonofuji had the build and charisma to take it to the next level.
Hakkeyoi!
I once had chanko nabe in Tokyo and they served it with fish balls, chicken meatballs, crab, mushrooms, lots of differents vegetables, shirataki and udon noodles. ABSOLUTELY delicious. We were in 5 people and that pan could easily had served at least 8 people. Ginormous!
I love how he tried the tofu even though he suspected it might not be sometime he enjoys.
MAN I LOVE CHANKO NABE! I started eating it because it was a healthy way to fill up for cheap, but the recipe I was following included rice noodles, so I had independently added konjac noodles because I was looking for a lower calorie replacement. I had no idea that I was doing it right all along! Man this video made my morning. Thank you for making this!
Fun fact about shirataki noodles: If you boil them for 3 minutes, they take on a texture similar to al dente pasta.
This episode made me drool. I was obsessed with the Sumo as a kid and started to learn anything I could and ate like them as best I could. My parents were accepting of my quirks to learning and I’m so thankful for them and this recipe.
OMG! This a NOT a recipe that I ever imagined on your channel! I did have some at a Chanko-nabe restaurant just outside of Seattle run by a retired sumo-tori (many retired wrestlers in Japan, in fact, do open up such restaurants as their follow-on careers). Wonderful recipe as well as history.
I have noticed that the rules of Sumo comply with the idea that the techniques used are consistent with samurai grappling in armor (yoroi)! Hence, you can understand the interest of Oda Nobunaga and other war-lords during that tumultuous period of Japanese history and constant civil wars - winning wrestlers were much sough after as vassals, and promoted to high-ranking positions. BTW, the next grand Sumo tournament begins soon on 10 September, and continues for 15 days. はっきよい (Hakkiyoi)!
Always love to see you take a look at Japan, Max! For a future epsiode, might I suggest Japanese-style curry? The history there is actually super fascinating since the dish is actually a direct result of the rapid modernization/westernization efforts Japan was undergoing during the late 19th Century in order to avoid the threat of colonization by Western powers. Specifically, the new Japanese navy started feeding it to their sailors because they noticed while studying the British navy that British sailors, whose rations at the time included beef curry, did not succumb to beriberi at sea the way their own sailors frequently did... And it worked, because beriberi is caused by thiamine deficiency and the beef in the curry was rich in thiamine.
I was also reminded of Japanese curry when you said "don't put a chocolate bar in there," because there are many modern recipes for Japanese curry that do actually call for chocolate!
The Nikujaga, aka potato and meat, also had a similar origin.
I made a Japanese Curry last night, with most of a rotisserie chicken cubed, and carrots, mini red potatoes, sweet onion, mushrooms, diced apple, mango-flavored Greek yogurt, chicken broth and a block of S&B Curry. Over rice.
It was grand. And still a lot left to enjoy again. Maybe over Yakisoba [fried noodles] this time.
shhh dont tell people that or we will have chocolate in everything :p
Ooo! Yes! I am very curious about Japanese curry! Please do.
Japanese navy ships still serve curry every Friday, so that you don't lose the weekly routine. And every ship has its own recipe.
Not sure if anyone mentioned this but you can use a strainer to mix in the miso - this allows the miso to dissolve much more quickly.
I was going to suggest this. The Japanese have a little strainer that they can put the miso in, place into the soup/stew and stir to dissolve the miso.
I always learn so much from the comment sections. Thanks for the tip!
or you can do it like miso soup: get a soup ladle (or in my case, a mug or bowl), put the miso into your small vessel and add some of the hot liquid and dissolve it in there. then once dissolved, toss it into the pot. adding the miso directly to the big pot is like chucking in all the flour of a roux at once - lumpy!
I usually put my miso paste in my ladle, then get a bit of the hot liquid, then use a whisk (I have a very small whisk) to get it to dissolve
Also to add it in at the end when the soup is no longer on the heat
i love the effort you put into pronounciation. so often people dont even try. i dont speak other languages, but japanese is the one that i learnt a little of (my teacher told me i had excellent pronounciation, so it's the one thing i'm confident in XD ) and it always annoys me when people get it wrong (same with scottish words), so it really makes me happy to hear you get the pronounciation so good!
Except he accents syllables which you know isn’t the case. He pronounced almost every Japanese word with more than two syllables in this video in an incorrect, Western way
@@VelkePivoOh come on. He makes a serious effort and you absolutely can still understand him easily, no matter the language. Saying this as someone who knows several languages + often hears westeners butchering them all.
Seeing the joy you have when you taste the foods is honestly a huge part of why I love your videos. Thank you for the smiles and recipes!
Retired sumo wrestlers often end up opening their own restaurants because they got so much practice making it. Chanko,that is.
Konjac is normally considered a health food because its starch cannot be absorbed by our digestive system even with the help of the bacteria in our gut. However, I've seen it being added to dishes that are more often than not highly caloric, case in point, like this one. As a fun fact, Sakura from Cardcaptor Sakura dislikes anything konjac.
I'm sure to try this recipe, as I'm a huge fan of miso soup. ♥ A few remarks though:
- I usually take a cup of the soup from the pot, stir the miso in with a little whisk until it's dissolved completely and then add the mixture back into the pot
- Miso loses its aroma quickly when cooked, so it should be added towards the end of preparation, and the soup/stew should not cook afterwards, just simmer shortly
That said, if you want the meat (or other ingredients that need longer cooking) to take on the miso flavour, it's probably neccessary to add the miso earlier in the process.
I hope that's understandable, English's not my first language obviously.
I agree about the miso paste being mixed in at the end.
+1 with the miso at the end, especially since it is fermented! So it's best not to cook away the probiotics
Though I am too lazy to have to wash an additional bowl and whisk so I usually end up just stirring the miso in a small sieve dipped into the soup until it dissolves away lol
definitely. the cheesy funk of a good miso is the best part. Cooking it just boils off the goodness.
I'm glad someone mentioned it! I was really concerned when he put the miso in so early in the process!
I mean it will still taste good. Even the base components of miso add lots of flavor and a bit of texture to a broth. But yeah, to get the most out of a miso soup heat is the enemy. Even the dashi recipe I use specifies controlling the temp while the kombu and katsuobushi are steeping. Definitely pays to look into the practices of foreign cookery, not just the ingredients, because I straight up boiled my dashi and my miso many times before I found sources telling me not to. @@indrabar
I was lucky enough to be stationed in Japan as a younger man, in the Navy, and had the chance to work with both JMSDF sailors and local fire fighters. Chanko was something I fell in love with, training with the JMSDF. The wonderful thing is, as Max stated, everyone has their version. I remember we used to have it something like once every few weeks. Good god, I miss those lads.
I have a Japanese cookbook that includes a vegetable dish that likely is served in sumo stables.
Nice to see another dish
Generally speaking Chanko is the main thing most wrestlers will eat during their time in sumo. Until you get to top division you don't have much freedom to decide what you eat.
These noodles are awesome for pho or ramen. It's not as good as the regular noodles but they are only like 10 calories per pack.
Anyone who says you can replace pasta with it is crazy though.
Thanks for the content, Max!
Yes, you are right. For us, the Japanese, Konnyaku/Shirataki is as it is, Konnyaku, NEVER noodle or pasta. (By the way, the one here is called "Ito-Konnyaku" meaning "thread Konnyaku." There are other kinds of Konnyaku like small balls and thick brick-shaped one. Their colors are usually white or grey, but my favorite is the red one.)
Or desperate 😂😭
(It's me, I'm desperate 😅)
yeah, they are neither ment nor capable of replacing pasta but in dishes one would use rice or glassnoodles in or well, dishes that where ment for them, they can be great ^^
The way Max described the texture, I was imagining a more gelatinous version of the flat rice noodles you get in pho. I love the soft texture of those. The Konnyaku sounds really interesting.
@@jenniferstrover1276 very comparable but I only get the vermicelli (thinner spaghetti) as the thicker ones have too much "chew" to me. Kind of like slightly under pasta
Love when you do Japanese foods Max! And so diligently and respectfully, it gives me life! Been watching Hinomaru Sumo anime lately so this is just perfect because they make a big deal of Chanko Nabe in the show too.
I love how broadly you mix your episodes through the ages of history. this one hit me out of left field, didn't expext that. awesome job as always!
Excellent choice of Hariyama for the Pokémon of the episode! (Although, if it hadn't been there to choose from, I learned that Ninetails would have made a somewhat appropriate substitute!)
Such a pretty dish! Max certainly has his presentation down.
Interesting history!
You are hilarious! “Add in anything you want, maybe not a chocolate bar!” But this dish looks delicious and healthy! Keep up your fascinating videos Max! I look forward to a new one every Tuesday. Greetings from Ottawa Canada!
You know SOMEBODY is going to want to try it now.
@@johnkrappweis7367- It's a mainstay in Japanese Anime comedies.
A sumo westler visited my university once. He said his disciple try to sneak chocolate, fruits, and curry paste on their chanko nabe all the time 😂😂😂
Funnily enough, chocolate is a fairly common "secret ingredient" in Japanese curry.
@@saraha8219
That reminds me of bitter Mexican chocolate being an ingredient in Mole
I like when Max does a little happy dance because the food is yummy 😊
This was so well done with clear etymological history and good phonetic pronunciation. Well done!
A fun add-on: chanko is a traditional dish in pro wrestling in Japan, as well, thanks to Rikidozan, the father of Japanese pro wrestling! He was originally a sumo wrestler and carried the dish over along with other elements of sumo life.
In other words, it's just a wrestler's meal!
Ichiban
I just want you to know every time I hear the words hard tack I think of you smiling hitting those two pieces you baked together. It is forever in my mind.
It plays in my dreams 😂
@@TastingHistorymine too max!🎉🎉🎉🎉🎉❤❤❤
@@TastingHistoryyour joy is infectious
I love your videos, and this is one of my favorite by far! I work odd hours with LOTS of downtime so your videos are a play list that helps me get through my shift!
Appreciate the support! I have playlists built that you can watch, from episode 1 to latest or grouped by themes.
Loved this one, I always was interested in the history of sumo and how it came to be. I also love sitting each week and thinking what pokemon it'll be next, and this week I am a fan! Hariyama ❤
Can’t wait to watch this! I got into sumo during the pandemic and I’ve been addicted ever since. It’ll be interesting to see how your Chanko turns out
Thank you very much for taking a Japanese dish again! Nabe itself has so much variety, any way you can go, simple or complex, with almost any ingredients. It warms one up very well. We eat them through all winter. Some people might find the communal hot pot not liking, but it is pretty fun! (By the way, I have never imagined the pickled daikon on the top of nabe, but the bright yellow color looks very nice, indeed.)
My favorite type of udon is kitsune udon, with chunks of fried tofu soaked in a sweet broth added to the soup. I've always wondered what this had to do with foxes and now I know. As always, thanks for the wonderful, informational video!
Fascinating episode! I really enjoy your channel and always learn something new! Thank you! 💕
Thank YOU for your generosity and kind words Caroline.
Chanko Nabe not only varies from stable to stable but also varies from whichever wrestler is cooking it so it's just like feijoada or adobo in that regard
Just in time, a couple days after watching Sanctuary on Netflix. I had chanko nabe recently in Japan at a famous place next to Ryogoku and it's alright. Not very filling unless you eat a lot of it along with plenty of rice and centainly not the most effective thing to gain weight. Flavorwise it was basically like a less flavorful / more delicate hotpot.
Its purpose is balancing the Sumo's overall nutrition more than calories and mass. A common problem of people trying to bulk their bodies, be it fat or muscle or both, is they tend to lack important micronutrients as they over-focus on the bulking agents like protein and/or carbohydrates. Even fat cells need vitamins and the like to function and the more fat cells you have, the more micronutrients and such you need.
It also helps deal with the unspoken problem of waste products. High protein and carbohydrate diets produce a lot of waste products in the blood and bowels that need to be removed. Chanko provides fiber, water, and other chemicals that help keep one's kidneys and bowels moving the garbage out of the body.
I do agree that chanko does assist with attaining an overall higher hydration target and ingesting plenty of fiber which has shown correlation with longevity in studies. However, based on modern training principles tehre are far more effective ways to ingest all the needed micro and macro nutrients without going all the trouble of literally consuming 10+kgs of food daily and be able to build far more robust physiques at that weight (etc. strongman).
Now, on the nutrition side of things, fat cells need barely any to function and mainly act as storage (fat cells do not contain mitochondria and there don't require most nutrients for energy production like other cells do).
Chanko, if we ignore a better hydration outlook which could by achieved by other means as well, does barely anything to assist you in waste disposal, that's all your liver and kidneys. High protein and carbohydrates don't produce "a lot" of "waste products", unused protein (and there for aminoacids) are converted into calories, about the same amount of calories as do carbohydrates (4cal).
Chanko nabe, while mildly unique (not much different from many other soups on this planet) is not anything profound in terms of nutrition and the physique of sumos is not one that screams health, with sumos facing must worst prospects in terms of connective tissue and lingament issue in comparison to other heavyweights like modern wrestlers or strongmen since sumo athletes, while strong, still don't have all the necessary muscle strength to fully support their weight.@@genericpersonx333
I am sorry you had such a disappointing Chanko.... All the ones I have had were superb and flavorful.
I really appreciate the respect you show for different cultures in using correct pronunciation with names.
Can I just say in the short time I've been watching your channel sir you have me hooked very inspirational
Awesome! I am glad you see you cover this. There is a place in Los Angeles called Shin Sen Gumi that serves the real deal "chonko." As an American Sumo wrestler about to compete in another tournament this weekend, this definitely has put a smile on my face!
A few years back, I got really into sumo wrestling, and subsequently also learned about this dish. They really have brutal lives and the competition is harsh. It's amazing what they can accomplish, and not in any small part to such a hearty dish fueling them.
One of my favourite ingredients is fried tofu curd for its subtle flavour and funky soft, chewy texture. I think it shines in a kitsune udon, one of the best soups in cold weather. Another great video Max!
You come up w the most interesting topics for us! Thanks!
Two of my favorite things, food history and sumo!
One cool thing I'd have added is that sumo didn't just start as a harvest ritual, it still is one! You can watch a bow twirling routine done at the end of every tournament day that's supposed to help bring about a good harvest yield.
That stew on its own looks really wholesome. I don’t think get you to sumo wrestling size by eating it once in a while, but it’s the amount of food that the wrestlers eat. Great video
Sumo wrestlers have the calorie intake of professional athletes, which is rather more than normal people today tend to need.
They also go to sleep for a while right after eating it as a method to add even more mass. Other than that nap and normal night sleep though they train pretty much constantly, have incredible cardio, and are all flexible enough to do splits
@@highviewbarbell oh wow! Thanks for the insight! I always assumed that sumo wrestlers just ate garbage food all the time to get big but they always ate better food than American high school wrestlers today 😂
Compared to what Americans eat, your average Yank would probably lose weight if they ate chankonabe instead.
@@SimuLord
It a lot easier to avoid overeating when the food actually contains all the different nutrients you need, so you’re probably right.
Love this video! Another fun one. Thanks Max!
This is crazy. Two of my favorite things overlapping. I've been watching sumo for almost 3 years now and I am enamored with the sport. So much so that I've made my own chanko nabe a few times so far. I'm looking forward to trying your recipe!
When I lived in Chiba-ken, I got invited to a Sumo training stable and got to eat with them. In the end I was shocked at how much their chanko-nabe tasted exactly like my mother's Irish-style oxtail stew.
Also, unrelated, but the sumos anoint themselves with oils to enter the ring, being a holy Shinto space. Sumos smell amazing. Like... holy crap best scented oil ever.
Its the hair wax binstuke which is heavily perfumed.
Two of my interests that I'd never expect to cross over just did.
Max, hope you can travel to Japan soon and catch a day of sumo live!
Your book just arrived on my doorstep. Wow! Beautiful book, Max! So glad I got a copy!
I would really appreciate if you could make one video dedicatedto how you make research for your historic videos. The way you crossreference very distant sources suggests that you put a ton of work into these videos and the research process must be pretty exciting as well!! :D
It's great to see how many other sumo fans are in this comment section! I stumbled onto it during the lockdown and now I'm hooked. Was pretty excited when I saw this video! Thanks Max!
OMG I've been wanting to try this stuff since I started watching sumo three years ago.
Cool to see you doing a video on this!
I’m so happy! My book is coming in September! Congrats on selling Amazon out!
Yayyyy New Content.
Something i never expected to see, thanks Max❤
I look forward to seeing what part of the globe you transport us to each week. Thank you Max!
Love this video so much. I was raised in Japan and this is one of my favorite foods and during the winter I usually make it one a week or so.
Max, you've mad some wonderful content the past few years. I hope you get enough credit from your peers for how true to heart you appear on your videos. Always a pleasure to watch. Thanks for what you do.
I absolutely always get a kick out of how the pokemon in the back always perfectly fits the theme of the video Max. Love your videos always
A message to Vite Ramen: please keep sponsoring Matt. I love his Far Eastern food videos! 😊
Me who just got out of my sumo discord after checking my sumo card game while prepping for the Basho in a couple weeks suddenly coming here to see this.
Always happy to see my interests crossover.
I love that!
I always love your content! I can’t wait for your book to come in!
I really love learning history and food so much and your story telling is phenomenal
Thanks for all the research you do and for sharing what you learn
Just when you think Max might be running short on areas to reveal to us his audience..., he comes up with something totally unexpected SUMO STEW! Bravo Max!
He does a god job of bouncing genres, regions, and time periods pretty effectively.
Fabulous episode as always Max and thank you José for the captions!
Max an easy way to get the midi to dissolve is used in Japan all the time. They use a small scoop shaped strainer placed into the broth. Then they put the midi into it and stir it vigorously. The midi starts to break apart and the strainer insures that it is dissolved enough to go into the broth. My son is crazy about Japanese food and has learned how to cook it authentically. He makes dishes for me that are gluten free. I have never had real dashi though because i am also allergic to fish. We use an alternate broth. Take care!
❤️🧡💛💚💙💜🤎🖤🤍
🌷🌹🌺🏵️🌼🌻🌸💮💠💐
I introduced your video series to my aunt and she loves your content with the wit/history. Just want you to know your videos are phenomenal max.
Love how you obviously enjoy trying the different dishes and give honest reactions.
I love when you do Chinese, Korean, and especially Japanese dishes. Foods from these regions are my comfort foods and getting some Japanese cultural history is an added bonus!
The konjac in the shiritaki noodles is also in skin lightening beauty products from Japan. Konjac sponge and kojic acid soap is often used to make the complexion clear and even.
Interesting! I could use that.
Sounds interesting, thanks for sharing ❤
No problem 😊
I use it every day, seems to work!
Thank you for everything Max! I love every video. Several people mentioned preserving the flavour of miso by adding it at the end to avoid boiling; I believe this also improves the nutrition value, as miso produces healthy bacteria through fermentation, but they're killed by high temperature.
Combination of a cooking show and history lessen is perfect!
I have always loved those noodles. My mom (we are from Hawai'i) made a chicken dish similar to this when we were younger. It didn't have the dashi and stuff but the noodles, aburaage, vegetables and chicken. You could get the noodles in a can that also had button mushrooms and bamboo shoots in it. I remember it fondly.
This sounds fantastic. I have watched some televised sumo, but would love to watch it live some day. It's a fascinating sport, and one with centuries of tradition.
Around the turn of the millennium, ESPN2 used to air a show called "Sumo Digest", narrated by Jack Edwards (best known today as the play-by-play voice of the Boston Bruins.)
Used to watch that show every time a new episode aired. They showed a remarkable amount of respect for the subject for a Western show of the time.
if you watch twitch then there are a couple of channels that will show the grand sumo when it happens and one who shows repeats of the past sumo tournaments.
Dude, super cool episode, something I've never really thought of before. Very cool to learn, thanks teach.
Shirataki and Konnyaku (same stuff, just in the form of a brick or quail eggs) is also diabetic friendly because they are caloric negative and heart healthy because of all of the fiber.
Edits:
As I mentioned in the previous episode. If any viewers are allergic to seafood, you can substitute dried shitake stems and some sundried daikon radish for the fishy part of any Dashi recipe to make it vegan.
Thank you for pronouncing Mirin, correctly. Kirin beer should also be pronounced as Qilin, which drives me nuts any time I have to order it through a distributor.
Miso should not be heated to a boil. You build your soup then pull some broth or use a miso basket to dissolve and strain your miso paste after the heat has been turned off.
Today, Chan is typically an honorific used for young girls or close female peers or intimate partners.
Rather than just drinking the broth down like most hot-pots from Japan, it is typically used to cook Udon or Chuka (eggless ramen noodle). The bottomless noodles are where you really start to put on the pounds.
I would love to see this on the menu at more Japanese restaurants here on the US West Coast.
Konnyaku has this wonderful ability to absorb the flavor of whatever it's in. It's kind of like tofu or chicken breast in that regard.
Takuan is usually a side item, not something that goes in the soup, and the noodles usually go in last to soak up all the broth, not at the start. Chanko is delicious, though, I had it at a Chanko Nabe restaurant when I was living in Japan years ago. It's so good. Nabemono are some of my favorite dishes to cook here back in the States.
Thank you for another fascinating episode, and mentioning the mishaps.
Love making chanko, glad to see you did a video on it
Love your content man, how about a video about a Brazilian birthday candy called Brigadeiro? The history about its creation is really good
That sounds pretty interesting. Would love more stuff from Brazil after watching his Feijoada video 😊
I’ll have to add that one to the list!
Yea! I just got my book today!!! I really like how it is put together. Well done Mr. Max.
I posted on your Japanese noodles video 2 months ago that we need this video, and lo and behold right when I’m in the middle of a sumo binge on TH-cam, here it is! Perfect timing!
❤ Great video, I love making chanko nabe! Be careful with the shirataki noodles (kanjac / konnyaku) though as konnyaku can be a choking hazard - konnyaku is very solid and doesn't break apart easily so you have to make sure to chew it thoroughly before swallowing. It's more hazardous for children or the elderly. Certain konnyaku-based gummy candies are actually banned in some countries. Don't let it stop you from enjoying nabe though! Also, instead of instant dashi, since a lot of the flavor resides in. The dashi, I recommend using homemade dashi stock or, if you go to a Asian supermarket, you can also find really good dashi starters (big "teabags" that make good dashi easy to make). If you enjoy chanko nabe, I highly recommend also trying tonyu nabe (soy milk hot pot) and oden (winter fish cake hot pot). Yum!