Longtime readers of the site will know that I find food to be an integral part of the sumo adventure. Of course, we all know that chankonabe forms the backbone of the rikishi diet, and many folks are aware that yakitori is mass produced at Kokugikan as a staple of the sumo-going experience.
But the Ozeki and Yokozuna bento boxes which are sold at honbasho are extremely popular as well – and sell out most days of the tournaments. The NSK is rigid and brutal when it comes to their application of the rights afforded the high rankers and their bento: Takakeisho’s recent injury-driven demotion from Ozeki meant that there was no Takakeisho bento for sale at the Aki basho, although this will surely return in November now that he has sealed his re-promotion. And despite the overwhelming desire for all things Kisenosato, the 72nd Yokozuna’s bento was taken off the shop lists following his intai.
With this in mind, and seeing the declining state of the health of Ozeki Tochinoshin, I had to try the Tochinoshin bento box before it was too late. He will of course get a chance to put this back on shelves (and restore his rank) with 10 wins in Fukuoka – but in case that failed to transpire, this particular box could be lost to the annals of sumo history.
Let’s crack it open, shall we?
Contents
- Umeboshi (or as it’s listed on the menu, “dried pickled sour Japanese plum on the rice”)
- “Sauce of beef shiri served with paprika and kidney beans”
- Pork roll of asparagus and cheese
- Tatsuta fried Pacific saury
- Ratatouille
- Minirare omelette
- Cherry tomato
- Macaroni salad
At ¥1150, this is, like most food items for sale in the Kokugikan, a very good deal. $11 in an American stadium probably wouldn’t get you half as much food, and it is a very filling meal.
Umeboshi
This was solid. The rice was actually good, it was very fluffy and a good temperature. I felt it was of a higher quality than in the last rikishi bento I reviewed, from Takakeisho. Perhaps our reviews have been read!
Umeboshi is normally shaped as a bed of rice with the dried sour ume in the middle, and typically made to resemble the Japanese flag. From a creative standpoint, perhaps they missed a trick here by not using 4 ume and attempting the Georgian flag as reference to Tochinoshin’s nationality. That would have certainly made it special!
Main course
I only knew the beef (located at the top of the above photo) was beef at first because of the sign – it looked to me like the odd sort of damp excess fried parts of chicken karaage. Pulling it apart revealed more beef-forward contents. It was good and flavorful, if a little strange. I think I prefer chicken to beef in this format.
The fried Pacific saury (bottom right) was surprisingly delicate in nature, and moist: a really good bite. It was served with ponzu sauce on top. It did, however, contain very small, edible bones.
The rolled pork katsu (bottom left) was much of a muchness. I don’t know that I really need cheese in my katsu. I wouldn’t say a massive fan of asparagus but given that this bento was a little low on vegetable options, it was good for them to slot it in.
Sides
The macaroni salad choice was very successful. Mixed with a healthy dose of kewpie mayo, the carrots, corn and pasta offered a fresher, sweeter bite.
I would have left out the “minirare omelet” – the fluffy presentation was very inviting but the odd flavour left a lot to be desired. I’ve eaten a lot of tamagoyaki in my day but this lacked the sweetness that I was looking for as a complement to many of the heavier proteins.
I felt the ratatouille was surprisingly good. It was extremely flavorful, and while I thought it was kind of a bizarre choice for a bento, it was an inspired and well seasoned choice. Four fish/meat offerings felt a bit heavy handed, and I think the box might have benefited from moving the ratatouille centre stage and dropping the beef or katsu in favour of another lighter option.
Overall
Overall Tochinoshin’s bento was much like the man himself: hearty. It’s a filling box and a great value, but I wouldn’t call it a standout when compared to the others on offer at this level of competition. The biggest remaining question is: will it be back on the shelves in 2020? Perhaps this is one of the only meals in the world that’s going to require a good knee to make.
With Takayasu now the kadoban Ozeki in the Fukuoka basho, we’ll look forward to examining his bento in the next tournament!
