New Year’s Chanko

Tachiai Chanko Ingredients


For our New Year’s Eve dinner this year, my wife made chanko! Chanko is the core of sumo cuisine. However, there’s not one stock recipe. Ours featured shrimp, sausages, chicken meatballs, shiitake and shimeji mushrooms, and assorted vegetables on maroni- noodles, served in a seafood broth. In a special move, she also included mochi kinchaku (purse).

The mochi purse version of chanko

Shiitake mushrooms are probably the most famous variety of Japanese mushroom, a giant container of which is usually presented to the yusho winner. Fitting, then, that it was the first mushroom I ever ate…in my 20s. I had been afraid of those button mushrooms one finds in salads and on pizzas, as if all had been irradiated in Chernobyl. They just seem so, plain. I became much more open to trying new things when I lived in Japan, perhaps because every time anything was prepared, it was done to the best of the cook’s ability.

So, when I tried my first shiitake (the mushrooms with dark, broad tops) I was surprised that it tasted good. I wouldn’t say “great” but certainly edible. That opened me to at least trying more types of mushrooms. I don’t like enoki. They’re little, thin, white mushrooms with tiny tops, and usually doused in butter. They’re certainly thinner than these shimeji mushrooms, which I found to be the best part of this chanko – even better than the yummy sausages and meatballs.

This was the first time I ever ate a purse. I did not know this was a thing until now. The outside is agedofu, that horrible stuff that they sometimes fill with sushi rice at rather disreputable establishments. Here, it was filled with sticky mochi…and not much better. Maybe since it had been boiled, the texture wasn’t as revolting as when it’s filled with too-hard and too-sour sushi rice. The mochi inside was quite good…but not as good as agemochi…which I suddenly need right now. Overall, tonight’s chanko was a fantastic warm-up for tomorrow’s osechi which I will bring to you tomorrow.

Have a Happy New Year!

4 thoughts on “New Year’s Chanko

  1. Happy New Year, Andy! And Happy Year to Team Tachiai…and to all the commentators! I remember my first AUTHENTIC Japanese meal…and that was WAY BACK in the 3rd grade. My teacher (sorry, I forget her name) was visiting from Japan and made the class a beautifully made meal from her native country. I never forgot the experience and it lead me to becoming enthrall with Japanese items, things, places, people, culture every since! Thanks for sharing the wonderful pix with us, Andy. It looks sumptuous!

  2. Happy New Year to you and your family and all of Team Tachiai, including my fellow posters! I have probably never had an authentic Japanese meal; that one certainly looked delicious.

  3. Happy New Year to the Tachiai team and all sumo fans here! 🍾 Wishing you all the best for 2020.


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