“Sumo Beya Chanko” is a popular and easy-to-enjoy product, made by freeze-drying the chanko-nabe (stew) cooked in Sumo Stables.
We’ve renewed the product, keeping the popular Kasugano-beya and Sadogatake-beya flavors, and adding four new stable flavors!
We received detailed recipes from the stable masters and sumo wrestlers of each stable, and then created freeze-dried prototypes.
This time, we bring you a look at the tasting session at Shikoroyama-beya!
We had piping hot water (※ "chin-chin" is a dialectal expression from Ishikawa for "piping hot") poured into it at the chanko preparation area in the back of the stable.
After waiting for 1 minute, this is what it looked like after stirring 👇
Shikoroyama-beya's "Garlic Overload Chanko," which has garnered over 1.46 million views on YouTube.
Can that taste really be replicated? 😳
Our master, Shikoroyama-oyakata, and Sekiwake Abishi also tried it.
The taste was...
Abishi showed surprise, saying, "The aroma of garlic is incredible!"
It seemed to be truly fitting for the product's 'Garlic Overload' flavor.
Shikoroyama-oyakata gave us advice, saying, "The meatballs are delicious. I think if you make the flavor a bit stronger, it will be closer to our stable's chanko."
Also, Abishi suggested an arrangement: "I think it would be delicious if you made the flavor a bit stronger, added extra sesame oil to the soup, and then put in Chinese noodles!"
※He actually ate it with Chinese noodles afterwards.
Based on the advice we received that day, we conducted another round of prototyping.
After that, they tasted it again, and
We successfully received the go-ahead for commercialization! 👏
Enjoy this hearty dish in freeze-dried form!
Sales are scheduled for August 28th. Product details can be found here.
From left: Shun-tsuru, former Teraoumi, and Master Shikoroyama-oyakata.