After a morning of watching sumo, we followed the crowd to the lunch spot in the sumo stadium for an important part of the sumo experience: the mid-day pause for $2 chanko soup in the stadium basement. Chanko is one of the main foods that sumo wrestlers leverage to reach their impressive size (due to quantity). This seems to be a well loved local dish, with a line of no less than 100 locals clamoring for a bowl. We took our bowls and sat at a table with a couple who were slurping away. The soup turned out to be gluten-free so I was in the clear. From what we could gather while we tediously worked thru the soup, chanko is made with chicken meatballs, dark fatty turkey meat, tiny carrot and green onion slices, purple spotted gelataneously squishy thingamagiggers, shimeji mushrooms, about 1 mm wide and 2-1/2 inches long in clumps 2 inches wide of (at the same time) a chewy and crunchy consistency causing a consumption delay of approximately 5 minutes per clump due to chewage and long strings of fried tofu. Originally I thought the purple polka dotted questionable ingredient was of ocean-going nature, but after seeing it packaged like tofu in the supermarket, I decided it may be of plant origin. Never-the-less, neither of us were able to finish this popular soup.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.