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Glossary Of Sumo Terms
The following words are terms used in sumo wrestling in Japan. A B C D E F G H I J K M N O R S T W Y Z References External links Glossary of Sumo TermsSumopediaat NHK World-Japan {{Glossaries of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumo
is a form of competitive full-contact wrestling where a ''rikishi'' (wrestler) attempts to force his opponent out of a circular ring (''dohyō'') or into touching the ground with any body part other than the soles of his feet (usually by throwing, shoving or pushing him down). Sumo originated in Japan, the only country where it is practised professionally and where it is considered the national sport. It is considered a ''gendai budō'', which refers to modern Japanese martial arts, but the sport has a history spanning many centuries. Many ancient traditions have been preserved in sumo, and even today the sport includes many ritual elements, such as the use of salt purification, from Shinto. Life as a wrestler is highly regimented, with rules regulated by the Japan Sumo Association. Most sumo wrestlers are required to live in communal sumo training stables, known in Japanese as ''Heya (sumo), heya'', where all aspects of their daily livesfrom meals to their manner of dressa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often lowered to abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wisteria Floribunda
''Wisteria floribunda'', common name , is a species of flowering plant in the family Fabaceae, native plant, native to Japan. (''Wisteriopsis japonica'', Synonym (taxonomy), synonym ''Wisteria japonica'', is a different species.) Growing to , ''Wisteria floribunda'' is a Woody plant, woody, deciduous twining vine, climber. It was first brought from Japan to the United States in the 1830s. It is a common subject for bonsai, along with ''Wisteria sinensis'' (Chinese wisteria). Japanese wisteria sports the longest flower racemes of any wisteria; Some of those cultivars can reach in length. These racemes burst into clustered white, pink, violet, or blue flowers in early- to mid-Spring (season), spring. The flowers carry a fragrance similar to that of grapes. The early flowering time of Japanese wisteria can cause problems in temperate climates, where early frosts can destroy the coming years' flowers. It will also flower only after passing from juvenile (organism), juvenile to adult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryōgoku Kokugikan
, also known as Ryōgoku Sumo Hall or Kokugikan Arena, is the name bestowed to two different indoor sporting arenas located in Tokyo. The first ''Ryōgoku Kokugikan'' opened its doors in 1909 and was located on the premises of the Ekōin temple in Ryōgoku, Tokyo. Although no sumo bouts were held after 1945, following the capitulation of Japan and the requisition of the building by the occupying forces, the building itself remained active until 1983, being notably used by the Nihon University. The second ''Ryōgoku Kokugikan'' is currently located in the Yokoami neighborhood of Sumida next to the Edo-Tokyo Museum. It opened in 1985, following the closure of the Kuramae Kokugikan, and is still in use today. The first Ryōgoku Kokugikan History The growing popularity of Sumo during the Meiji period led to the building of the original Kokugikan in Ryōgoku. Until then, Sumo bouts were performed in temples precincts and depended on the weather. In March 1906, the 22nd Imperial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Types Three types of products are marketed as ''mirin''. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which are substitutes not actually ''mirin''. They are blends of sweetener glucose syrup, syrups, flavorings such as K� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and '' kezurikatsuo'' (shavings of '' katsuobushi''—preserved, fermented skipjack tuna—or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chankonabe
Chankonabe (), also known as Chanko or Sumo Stew, is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantities by sumo wrestlers while trying to gain weight. Ingredients and consumption 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; 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.). While considered a reasonably healthy dish in its own right, ''chankonabe'' is very protein-rich and usually served in massive quantities, with beer and rice to increase their caloric intake. Leftover chankonabe broth can also later be used as broth for '' sōmen'' or ''udon'' noodles. ''Chankonabe'' is traditionally served according to seniority, with the senior wr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokoyama
A is a traditional Japanese hairdresser specializing in the theatrical arts (kabuki and ) and Sumo#Professional sumo, professional sumo. The trade is the result of a slow evolution from the traditional Japanese barbers of the Edo period, some of whom gradually started to specialize in hairstyles of actors, puppets, and . The word uses a Kanji, Japanese character meaning 'floor', because in the Edo period barbers had shops on simple raised floors. use a variety of traditional techniques and tools, mainly combs, spikes and strings, to style the hair after oiling it. Although maintain the use of techniques inherited from the Edo period, it is becoming increasingly difficult to maintain a traditional practice with the gradual disappearance of the craftsmen producing the oils and tools needed for traditional hairdressing. maintain close relationships with those whose hair they arrange, often assigned to the particular service of a small group of people. In kabuki, this relation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makuuchi
, or , is the top division of Professional sumo divisions, the six divisions of professional sumo. Its size is fixed at 42 wrestlers (''rikishi''), ordered into five ranks according to their ability as defined by their performance in previous tournaments. This is the only division that is featured on NHK's standard live coverage of sumo tournaments. The lower divisions are shown on their satellite coverage, with only the ''makuuchi'' broadcast having bilingual English commentary. ''Makuuchi'' literally means "inside the curtain", a reference to the early period of professional sumo, when there was a curtained-off area reserved for the top ranked wrestlers, to sit before appearing for their bouts. Wrestlers are considered for Promotion and relegation, promotion or demotion in rank before each grand tournament according to their performance in the one previous. Generally, a greater number of wins than losses (''kachi-koshi'') results in a promotion, and the reverse (''makekoshi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jūryō
Professional sumo as administered by the Japan Sumo Association is divided into six ranked divisions. Wrestlers are promoted and demoted within and between these divisions based on the merit of their win–loss records in official tournaments. For more information, see '' kachi-koshi'' and '' make-koshi''. Wrestlers are also ranked within each division. The higher a wrestler's rank within a division is, the general level of opponents he will have to face becomes stronger. According to tradition, each rank is further subdivided into East and West, with East being slightly more prestigious, and ranked slightly higher than its West counterpart. The divisions, ranked in order of hierarchy from highest to lowest, are as follows: ''Makuuchi'' , or , is the top division. It is fixed at 42 wrestlers who are ranked according to their performance in previous tournaments. At the top of the division are the four ranks of "titleholders", or "champions" called the ''san'yaku'', comprising ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binbōgami
A is a kami (god or spirit) in Japanese folklore said to inhabit a person or their house, bringing poverty and misery. References to binbōgami appear in classic Japanese tales, essays, and rakugo performances. Description A binbōgami typically appears as a skinny, dirty old man with a pale complexion, often carrying a paper fan (''shibu-uchiwa'') and wearing a sad expression. Regardless of appearance, they are said to be fond of lazy people. When inhabiting a house, they reportedly prefer to live in closets. According to the poet Nakamura Kōgyō, binbōgami have a fondness for miso, and use their fans to waft and enjoy its aroma. Some descriptions add details like wielding a kendama and wearing only one broken geta. Being a kami, a binbōgami cannot be killed, but methods to drive one away exist. Folklore and Literature Historical References * The personification of poverty appears as early as the 13th-century collection '' Shasekishū'' (Collection of Sand and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
