Chanko Nabe ｜ Our Regional Cuisines

Tokyo Prefecture

Chanko Nabe

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Image source: Mizkan Holdings Co.Ltd.
Image source: Mizkan Holdings Co.Ltd.

Main lore areas

Sumida-ku
Main ingredients used

Chicken, Napa cabbage, carrot, green onion, "Mizuna" (=potherb mustard), Shiitake mushroom, fried thin tofu, tofu, etc.

History/origin/related events

"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers to a hearty stew commonly consumed by Sumo wrestlers. This dish is essential for sumo wrestlers as it provides the substantial sustenance necessary to build their bodies. By using a variety of ingredients such as meat, vegetables, and seafood, a good broth is produced, the ingredients soak up the flavor, and a delicious, nutritious "Nabe" (=hot pot) can be easily prepared. In the old days, it is said that people avoided using four-legged meat. Since putting one's hands on the ground is associated with losing, sumo wrestlers avoided beef and pork meat for good luck.
The history of sumo, considered a traditional Japanese cultural practice, spans over 1500 years. Legends of strength competitions and matches in the presence of the Emperor are documented in ancient texts such as the "Kojiki" and "Nihon Shoki" (=The Chronicles of Japan). Sumo was also performed as a ritualistic festival to predict agricultural harvests. Sumo became a profession during the Edo period. By the mid-Edo period, Sumo was being performed regularly, and along with Kabuki, it became a popular pastime for the common people.
Opportunities and times of eating habits

Originally created as a "Nabe" dish to build the bodies of wrestlers, "Chanko-nabe" has been served year-round in Sumo stables. Today, there are a variety of restaurants offering "Chanko-nabe", a menu that can be easily prepared at home. "Chanko" is a food eaten by Sumo wrestlers, so when it is prepared by ordinary people, it is called "Yose-nabe", even if the ingredients are the same.
How to eat

"Chanko-nabe" is typically prepared by simmering chicken, along with vegetables such as napa cabbage, carrots, green onions, and fried tofu, in a broth made from Dashi (=Japanese soup stock) or chicken stock. The seasoning can vary, including soy sauce, miso, and other flavorings.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In various areas across Tokyo, former Sumo wrestlers continue the tradition of their Sumo stables by operating "Chanko-nabe" restaurants, offering authentic and traditional "Chanko-nabe" dishes.

RECIPE

Ingredients (4 servings)

Chicken legs 1
Chicken dumplings 10
Napa cabbage 1／4
Carrot 1／3
Green onion 2
Mizuna (=potherb mustard) 1／2 bundle
Shiitake mushroom 4
Soft tofu 1／2 tofu
Fried thin tofu 2
Kuzukiri (=Kuzu starch noodle) 1
[Soup] Water 1000cc
[Soup] Chicken soup stock powder 3 tbsp.
[Soup] Salt 1 tsp.
[Soup] Garlic (grated) 3–5 cloves
[Soup] Ginger (grated) A little

How to cook

1. Cut all ingredients into bite-size pieces.
2. Place soup in a pot and bring to a boil. Add the hard-to-cook ingredients first, and heat through.
3. Eat from cooked ingredients.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Chanko Nabe ｜ Our Regional Cuisines

Tokyo Prefecture

Chanko Nabe

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook