We Cooked for Sumo Wrestlers

Description

The Grand Sumo Tournament came to London, only the second time it’s ever left Japan and we were invited to make Chanko Nabe, the traditional hot-pot stew that fuels Japan’s elite sumo wrestlers before a fight. We dive deep into 1,500 years of sumo food culture, learning how Chanko Nabe is made, what ingredients sumo wrestlers rely on for strength and balance, and how this dish represents the spirit of sumo itself. From sourcing authentic Japanese produce in London to cooking for the wrestlers themselves, this is our attempt to honour one of Japan’s oldest culinary traditions.