At around 11:00 am the rikishi sit down to this meal. The higher-ranked rikishi eat first while the others stand at attention around the table waiting to serve their superiors. The main meal of the day consists of a stew dish called chanko-nabe. The broth is derived from seaweed, and different meats, fish, vegetables, and noodles are added to create a high-calorie meal. Chanko-nabe is eaten with rice and washed down with bottles of beer. The higher-ranked rikishi eat and eat sometimes only leaving scraps for the younger rikishi to finish up. After the mid-morning meal, the rikishi lie down for afternoon naps as there are no more official duties to be taken care of at the stable.

Organizational Structure

Professional sumo consists of approximately 700 rikishi divided into 6 divisions. The top division, called Makuuchi, includes the top 40 wrestlers in the sport. The Makuuchi rank receives the most attention and media coverage. Because Makuuchi showcases the best of the best, sumotalk.com will focus primarily on the rikishi in this division.

The second highest division is called Juryo. Juryo consists of 26 rikishi. Rikishi in the top two divisions--Makuuchi and Juryo--are called "sekitori." Sekitori are easily distinguished by their colorful mawashi (belts) and the topknot of their hair, which is fanned out into the shape of a ginkgo leaf. Sekitori are also assigned a tsukibito, a lower-ranked wrestler that acts as a servant performing such acts as carrying the sekitori's belongings, toweling him off during practice, and answering his every beck and call. Reaching sekitori status is the first major goal of any rikishi.

The third division is called Makushita. This division consists of 120 rikishi all fighting to be promoted to Juryo, thus becoming a sekitori.

The fourth division is Sandanme, which consists of approximately 200 rikishi.

The fifth division is Jonidan, which consists of approximately 240 rikishi.

The sixth and final division is Jonokuchi, which consists of approximately 100 rikishi. When a new rikishi enters professional sumo, he will usually enter the sport at the age of 16 ranked as a low Jonokuchi. Some aspiring rikishi choose not to become professionals at 16, rather they develop their sumo technique during junior high, high school, and college. Once graduating from college, they may choose to become a professional rikishi beginning their competition at the Makushita level.