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Akinomaki

Sumo related goods

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Time for this 2nd sumo goods thread:

The perfume '"rikishi"-Sumo Wrestler' went on sale yesterday, with the scent of bintsuke-oil (for the hair of a rikishi)

In English on the bottle and also the ingredients are readable in the video

Apparently sold out as quickly as the basho tickets - next on sale on the 3rd: http://luz-store.com/shopdetail/000000000122/j-scent/page1/order/

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This famous scene of frog and rabbit doing sumo was made into a figure set

On 10/18/2015 at 19:12, Akinomaki said:

 the national treasure animal picture scroll(s)
Chouju_sumou.jpg

http://www.mdn.co.jp/di/newstopics/57233/

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- it goes on sale on the 10th, 4860 Yen https://kaiyodo.ecq.sc/toppreorder/kyd-1901.html

Edited by Akinomaki
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On 07/04/2018 at 17:56, Akinomaki said:

New on sale will be Raiden kan-nuki IPA beer, with a kabuki actor style Raiden design. It goes on sale on the 17th, but will be available in advance at the jungyo.

cropped-raidenhyoushic.jpg

http://tomi-kosya.com/ohlahobeer/

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They have also French style (?) "biere de Rydeen"

raiden.jpg

whiteale-1.jpgweizen.jpg

ipa.jpgporter.jpg

Edited by Akinomaki
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The parents of Toyonoshima run a Tofu shop, and to pray for his return to sekitori, they kept selling their specialty "kachikoshi tofu". This Toyonoshima related tofu started 10 years ago, and his elder sister gave it the name. Kachikoshi is 8-7, and the price then was 87 yen. When Toyonoshima got a kachi-koshi in makuuchi, the locals bought the tofu in great quantities, up to 600 packs a day. But the sales went down with his drop to makushita and the makekoshi then - now a revival of that is expected as well. A pack of 320g is now sold for around 100yen at mainly local supermarkets.

Toyonoshima wants to continue active sumo till the Tokyo Olympics.

http://www.asahi.com/articles/ASL9T5669L9TPLPB00J.html

his father with the kachikoshi tofu in momen variety - kinugoshi is available as well

AS20180926002465_comm.jpg

AS20180926002462_commL.jpgo

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The origin of the "Chanko nabe soup directly transmitted from Taiho" of Chiba based company Ishii Foods dates back to the late 1950s, when Taiho met with the about same age director. Then juryo Taiho was treated at a nearby hospital and when he got hungry he came to the cafeteria of the factory to eat there. He became close with the family and the workers, and that friendly relation stayed on when he was yokozuna.

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https://shop.directishii.net/lp/chanco/

The product is a joint development of Yachio-city based Ishii Foods and Tokyo, Koto ward  based Taiho Planning ltd., with new (after her mother) managing director Mieko Naya, the 3rd daughter of Taiho and mother of Naya https://www.taiho-yokozuna.com/corp/index.html

 

http://www.sankeibiz.jp/business/news/181213/bsl1812130500001-n2.htm

Edited by Akinomaki
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55 minutes ago, Otokonoyama said:

This Twitter thread is not about a particular rikishi, but...

 

There’s so much potential for sumo-themed perfumes. You’ve got the scent of the shitakubeya, the unwashed mawashi, the morning keigo, the chanko pot ... 

Most of these are probably better as insect repellents but it’s all in the branding and marketing these days.

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On 06/10/2018 at 17:35, Akinomaki said:

Takasago-beya was at the Gottsan! Fujinomiya event on the 29th, chanko prepared by b.g. Daigonishiki and served by Nishikijima (Asasekiryu) and sumo experience for the kids with Asanoshima

IP180929TAN000004000_1.jpgo

This event now led to the creation of Fujisan-chanko, idea by Takasago-beya - 3 restaurants in Fujinomiya started to serve it on the 27th, with nobori to advertise it. http://www.at-s.com/news/article/local/east/583324.html

IP181228TAN000097000_O_1.jpg

They could also have the heya give out certificates, but the chanko-nabe was simply created by the heya for the event, made of local produce, and apparently is not an old traditional Takasago recipe  - like with Miyagino-beya

http://www.city.fujinomiya.lg.jp/food/visuf8000000ifhl.html

recipe: http://www.city.fujinomiya.lg.jp/food/visuf8000000ifhl-att/visuf8000000ifke.pdf

On 23/12/2018 at 15:14, Akinomaki said:

Miyagino-beya manager and chanko-ban-cho Iwasaki  (left) and the active chanko-cho of the heya Hakkairyu on the 20th taught and prepared the heya's traditional Naruko-chanonabe なる子ちゃんこ鍋 in Osaki, Miyagi, at a short course for local restaurant and ryokan cooks. http://www.kahoku.co.jp/tohokunews/201812/20181221_12052.html

Iwasaki handed out certificates to have the restaurant show it serves the original Naruko-chankonabe

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Posted (edited)
On 29/12/2018 at 12:14, Akinomaki said:

This event now led to the creation of Fujisan-chanko, idea by Takasago-beya - 3 restaurants in Fujinomiya started to serve it on the 27th, with nobori to advertise it.

They could also have the heya give out certificates, but the chanko-nabe was simply created by the heya for the event, made of local produce, and apparently is not an old traditional Takasago recipe  - like with Miyagino-beya

The city of Fujinomiya is asking for applications from more restaurants who want to serve the proper Fujisan-chanko.

1547021770.jpgo

The certificate is the nobori outside, which the city distributes.

IP181228TAN000097000_O_1.jpg

Edited by Akinomaki
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Ozeki sake is nothing new - the company that has its daily special kensho and an important and usable trophy

New from them for February are 1.8l and 0.9l packs in kimarite design

http://www.kyodo.co.jp/release-news/2019-01-16_1962396/

printed on the top: man-in onrei - full house thanks

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not special goods - winter stock market tips in sumo form http://diamond.jp/articles/-/191349

img_2c6c0252445b3126b44101fb8b45d68d1913img_a91a4ebe66ba6773c0afdd17ead6b20d2137img_436d8174ad0e879b08fc58ac133bf8832286img_0c6f4919c2eb113224403a16823a385c2137img_7898d068beab8235ff3a6cabcc46e4e62482img_34ded9c771f5152e41bd414dd94019121738

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Johnnie Walker puts a limited number of Japanese styled bottles on sale in Japan on 建国記念日 - day of the mythical founding of the nation, Feb. 11th http://www.kyodo.co.jp/life/2019-02-06_1966893/

kyd_1966893_main-12.jpg

including a yokozuna at unryu style dohyo-iri

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Edited by Akinomaki
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29 minutes ago, Akinomaki said:
On 16/01/2019 at 17:59, Akinomaki said:

Maybe the longest intai press conference ever

"Not a thread of regret in my life on the dohyo"

And those words of Kise in the intai press conference he took from the motto of his "hero" Rao: "Not a thread of regret in my lifetime"

The use of the Rao motto by Kise has become prominent in the news. And a sake brewery now puts imo-jouchuu liquor in collaboration with the manga Hokuto-no-ken on sale in March, plenty of pre-orders already "The Rao loved by that yokozuna turns insto liquor." - also a version with Kenjiro, who is the hero but just on the attendant kesho mawashi in Kise's set. The brewery already has a similar variety of liquor bottle with another manga, Devilman. http://www.asahi.com/articles/ASM1R5GJ2M1RTIPE01V.html

AS20190128003763_comm.jpg

  AS20190128003776_commL.jpgo

Edited by Akinomaki
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found by the net :

Kashi-gata (cake mold)

Tôkyô, 18e - 19e siècle

wood, 37 x 7 x 2,5 cm, 262 g

image.thumb.png.d921f2c0850399e390a7c7417f45da63.png

 

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On 16/12/2018 at 15:51, Akinomaki said:

The origin of the "Chanko nabe soup directly transmitted from Taiho" of Chiba based company Ishii Foods dates back to the late 1950s, when Taiho met with the about same age director. Then juryo Taiho was treated at a nearby hospital and when he got hungry he came to the cafeteria of the factory to eat there. He became close with the family and the workers, and that friendly relation stayed on when he was yokozuna.

The product is a joint development of Yachio-city based Ishii Foods and Tokyo, Koto ward  based Taiho Planning ltd., with new (after her mother) managing director Mieko Naya, the 3rd daughter of Taiho and mother of Naya https://www.taiho-yokozuna.com/corp/index.html

The Taiho chanko should once again become a specialty of Akita-city.

While active, Taiho always stayed at the same place at an Akita jungyo, the Eitaro ryokan. Later he married the daughter of the owner. As oyakata he used the ryokan as heya lodgings during the training camps. He himself prepared the chanko to teach it to the chef of the ryokan. The chanko there was a local specialty till the ryokan closed in 2006. Taiho's brother-in-law ran the place in the end. In March a friend asked him to revive the chanko for the restaurant chain he was opening.

AS20191002000684_commL.jpgo AS20191002000664_commL.jpgo

Taiho's brother-in-law with the revived chanko

AS20191002000698_commL.jpgoAS20191002000690_commL.jpgo

Edited by Akinomaki
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