As Bruce shared with Tachiai readers earlier in the month, our friends at Sumo Stew hosted their 22nd event during the Nagoya basho. This event took place at Arrogant Swine in Brooklyn, NY. As I coincidentally happened to be in New York at the time, I decided to check it out with a couple of friends who were new to sumo!
For the latest event, Sumo Stew founders Michael Harlan Turkell and Harry Rosenblum teamed up with Arrogant Swine’s Tyson Ho to deliver what they called a “North Carolina BBQ-style Whole Hog” chankonabe. Arrogant Swine is a barbecue restaurant and bar located in Brooklyn’s industrial East Williamsburg neighborhood, and so this take on chanko was a fusion of traditional chanko flavors with a falling-off-the-bone pork twist.
While the chanko is perhaps the main event of Sumo Stew, it is far from the only item on offer. Upon entering the venue, attendees were given a bento box full of items from four different local vendors:
- Spicy beef shank & yuba salad from Junzi
- A mushroom and umeboshi onigiri from Momo Sushi Shack
- Seaweed salad with ikura and fried potato from Juku
- Cold ramen from O Ya
This menu was further augmented by the presence of a number of whiskey, wine, and sake vendors. A number of representatives from the enormously popular tea brand Ito En were also on hand doling out bottles of Japan’s favorite Oi Ocha.
Besides the sumo and the amazing food & drinks, one of the aspects of Sumo Stew that shouldn’t be overlooked is that the organisers bring in all sorts of vendors with specialties that run the gamut of various facets of Japanese culture.
All sorts of hand crafts were on display for sale, and there was also representation from the US branch of Japanese cutlery brand Kikuichi Cutlery (their stateside headquarters are located not far away from New York City in nearby Englewood Cliffs, New Jersey). They had an impressive array of knives on hand for demonstration.
One brand I hadn’t been aware of before attending was NYrture, a natto company based in New York City. For Western palates, the fermented soybean can perhaps be an acquired taste, but this vendor did a great job of pairing what is often a divisive ingredient with incredibly interesting flavors to create a really cool snack. I especially appreciated the combination of black natto with coconut milk yogurt, honey, and blueberry.
Owing to the time difference between Tokyo and New York, it was clearly difficult to line up live sumo with the evening dinner hour. The folks at Sumo Stew had a playlist of videos from the first several days of the Nagoya basho projected onto a big screen inside of the venue. From time to time they cut in trailers from various features from an upcoming film festival put on by the event’s partners at the Japan Society in New York.
There were quite a few regular attendees on hand, and many of the folks I talked to seemed newer to sumo and were somewhat more connected to the food and cultural elements of the event. In that sense, Sumo Stew is doing a really great thing by bringing members of the local food community together to get an initiation into the ways of a sport that many of us have come to dearly love. On the flip side of the menu which all attendees were given was an overview of how the sport works, its rules, traditions and key vocabulary words to help newcomers understand a bit more about what was happening on the big screen.
I had a chance to speak briefly with the event’s organizer Michael Harlan Turkell during the event, and he mentioned that the Sumo Stew team are looking to continue bringing the event to other cities around America in the near future for forthcoming basho. So if you’re interested in attending, perhaps there will be one nearer to you in the future, and of course we’ll continue to share news of this unique Sumo-themed event here on Tachiai.
For more info on Sumo Stew, check out sumostew.com.