Chankonabe
In its own language: ちゃんこ鍋
Japanese one-pot stew packed with protein, favored by sumo wrestlers
Chankonabe is a hearty Japanese stew, especially associated with sumo wrestlers who eat it in large amounts to gain weight. It features a broth made from dashi or chicken, flavored with sake or mirin, and is filled with chicken, fish, tofu, and assorted vegetables. The dish is flexible in ingredients and is often served with rice and beer.
- Eaten in large amounts by sumo wrestlers to gain weight
- Broth made from dashi or chicken, flavored with sake or mirin
- No fixed recipe; ingredients depend on availability
- Traditionally served by seniority in sumo stables
- First chankonabe restaurant opened in Tokyo's Ryōgoku district in 1937
What is Chankonabe?
Chankonabe is a Japanese one-pot stew, known for its role in sumo wrestler diets. The base is a savory broth made from dashi or chicken stock, with sake or mirin for extra flavor. Into this, cooks add generous amounts of protein such as chicken (often left with skin on), fish (sometimes fried or formed into balls), tofu, and a variety of vegetables like daikon radish and bok choy. The stew is not tied to a strict recipe, so ingredients can change with availability. It is served in large communal pots and is meant to be filling and nourishing.
Where does Chankonabe come from?
Chankonabe comes from Japan and is closely linked to the world of sumo wrestling. The dish became popular in sumo stables, where wrestlers eat it to help gain weight. The first chankonabe restaurant, Kawasaki Chanko, opened in 1937 in Tokyo's Ryōgoku district, an area famous for sumo. In sumo tradition, chankonabe served during tournaments uses only chicken, based on the belief that wrestlers should stay upright like chickens, not fall to all fours.
How is Chankonabe made?
To make chankonabe, a cook starts with a broth of dashi or chicken stock, adding sake or mirin for depth. Large pieces of chicken, fish, tofu, and seasonal vegetables are simmered together in this broth. There is no fixed list of ingredients; cooks use what is available, making each pot unique. The stew is typically prepared in large quantities, enough to feed a group. Leftover broth is sometimes reused for noodle dishes like sōmen or udon.
How and when is Chankonabe eaten?
Chankonabe is eaten mainly at lunch or dinner, especially by sumo wrestlers who pair it with many bowls of rice and beer to boost calorie intake. In sumo stables, the dish is served by rank: seniors and guests eat first, juniors last. Outside the sumo world, it is a popular restaurant dish, especially in places run by retired wrestlers. The communal style of eating from a shared pot is central to the experience.
Kinds of Chankonabe
There is no single recipe for chankonabe; ingredients vary by region, season, and what is on hand. While chicken is traditional, especially during sumo tournaments, other proteins like fish, beef, or tofu are also used. Some versions include fish balls or fried fish. Restaurants and home cooks may add their own touches, adapting the stew to local tastes and available produce.
What Chankonabe means
Chankonabe is deeply tied to sumo culture in Japan. It symbolizes the communal life of wrestlers and is a staple of their diet. The dish is also a draw for the public, with many restaurants in sumo districts specializing in it, often run by former wrestlers. The tradition of using only chicken during tournaments reflects sumo beliefs about balance and success. Chankonabe has become a symbol of strength and camaraderie.
Questions people ask about Chankonabe
What is chankonabe made of?
Chankonabe is made with a broth of dashi or chicken stock, flavored with sake or mirin, and filled with chicken, fish, tofu, and vegetables such as daikon and bok choy. The exact ingredients can vary widely.
Where does chankonabe come from?
Chankonabe comes from Japan and is especially associated with sumo wrestling stables. The first restaurant specializing in it opened in Tokyo's Ryōgoku district.
Why do sumo wrestlers eat chankonabe?
Sumo wrestlers eat chankonabe because it is high in protein and calories, helping them gain weight. It is served in large quantities and often accompanied by rice and beer.
Is there a set recipe for chankonabe?
There is no fixed recipe for chankonabe. Cooks use whatever protein and vegetables are available, making each pot different.
How is chankonabe traditionally served?
In sumo stables, chankonabe is served according to seniority, with seniors and guests eating first. It is typically eaten from a communal pot.
Good reading and sources
The facts on this page come from the Wikipedia article "Chankonabe", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Japan
All the food of Japan
Pizza
🇮🇹 Italy and 4 moreFlatbread topped with tomato, cheese and baked at high heat
Main dish, Lunch, Dinner
Sushi寿司
🇯🇵 JapanVinegared rice paired with seafood, vegetables or other toppings
Main dish, Lunch, Dinner
TofuVegan豆腐
🇨🇳 China and 5 moreSoft white blocks made by curdling soy milk and pressing the curds
Main dish
Sashimi刺身
🇯🇵 JapanThin slices of raw fish or meat, served with soy sauce and condiments
Main dish, Lunch, Dinner
Its cousins elsewhere
All stews and curries
Tajineطاجين
🇲🇦 Morocco and 4 moreNorth African stew slow-cooked in a cone-lidded clay pot
Main dish, Lunch, Dinner
Waterzooi
🇧🇪 BelgiumBelgian stew of fish or chicken with vegetables in a creamy broth
Stew or curry, Lunch, Dinner
Yassa
🇸🇳 SenegalChicken, fish or lamb marinated with lemon, onions and mustard, then stewed
Main dish, Lunch, Dinner
CachupaKatxupa
🇨🇻 Cape Verde and 1 moreSlow-cooked Cape Verdean stew of corn, beans, and fish or meat
Stew or curry, Breakfast, Lunch