A Day in the Life of a Sumo Wrestler by Nicholas J. Thomas
Sumo has been a popular sport in Japan for over a thousand years. Earliest records date back to the Kojiki, ‘Record
of Ancient Matters’, written in 712 A.D.. Within the text it is stated that indeed the origin of the Japanese people was
determined by a sumo match, when the gods Takemikazuchi and Takeminakata fought on the shores of Izumo [1].
The former won and established the imperial family which has survived to this day.
Since then sumo has developed considerably, especially during the Edo period, to form the modern Sumo Kyokai,
established in 1927. Nowadays rikishi, sumo wrestlers, lead their lives by a strict code of conduct and ceremony
with links to Shinto religion and their samurai predecessors. For the rikishi and many fans in Japan and throughout
the world, sumo is a way of life.
For a rikishi the pinnacle of his career is to become yokozuna, the highest level attainable by a sekitori, top division
wrestler. Few ever reach this level, to date only 67 [2], but those who do are among the most respected men in Japan.
Such an achievement, though judged only on success in the dohyo, sumo ring, during the six basho (tournaments)
held annually, is a culmination of years of hard training and strict diet, practised day in and day out throughout the
rikishi’s career.
A typical day for a recent recruit to the heya or stable starts at about 5am. Before having anything to eat they have
about five hours of gruelling training known as keiko to get through. In addition to this they are expected to prepare
baths and food for the higher ranking rikishi before they themselves are allowed to bathe and eat [3]. Heya life is
strictly hierarchical dating back to the feudal period; for those at the bottom success in the ring is the only way to
rise up. Generally the higher ranking sekitori make their appearance at around 7–8am. Occasionally in attendance
may be visiting yokozuna who come to oversee training, pass on their skills (one of the duties of a yokozuna) and
keep tabs on the opposition stables [1].
Figure 1: Rikishi practising matawari with the oyakata looking on [4]
The morning training consists of several different exercises [4]. These days many rikishi incorporate modern training
methods, such as light jogging, fast paced walking and weigh training, into their routines, however the more traditional techniques are still rigorously practised. Usually practice begins with an hour of shiko, a stomping technique
whereby the sumo wrestler crouches and alternately raises each leg as high as possible then stamps it down. It is a
Shinto belief that evil spirits can be purged by this practice, but it also help strengthen thighs and helps lower the
wrestler’s centre of gravity. Teppo is a practice which involves slapping a wooden pole. This is done rhythmically,
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slapping and thrusting forward with feet on each side of the body alternately. In the ring it is an important fighting
technique; the practice helps toughen and enlarge the hands. The final practice of matawari is for the new recruits the
most painful, see Figure 1. This involves doing the splits from a sitting position, then bending forward to touch the
floor with the head or chest. Often the onlooking oyakata, stable master, will ‘help’ by pushing down on the backs
of those who cannot make it. During the morning training the rikishi also stage practice bouts, either in the ‘king
of the mountain’ style, moshi–ai; sanban–geiko in which rikishi pair off for a series of bouts; or butsukari–geiko in
which rikishi practice pushing each other across the dohyo [4].
After training comes a bath then at about 11:30am chanko–nabe is served (naturally in strict heirarchical order), see
Figure 2. This is a rich stew consisting of a variety of vegetables, tofu, fish and/or some other type meat, usually
chicken or pork (though it is considered bad luck to eat four legged animals on the day of the basho [2]). The stew
is very high in protein and consumed in vast quantities along with numerous bowls of rice. If a rikishi is considered
underweight, he is often force fed even more rice. The meal is topped off with sake or beer, and followed by sleep
which lasts for several hours. This sleep ensures that the high calorie intake will be converted to fat and thus weight
will be put on. Weight, though not paramount to the success of the wrestler, is still very important. Rikishi just
recruited are of comparitively normal weight but after several years of chanko–nabe and sleep, the average weight
rises to 400lbs. Konishiki, one of the largest ever wrestlers, reached a staggering 700lbs.
Figure 2: Rikishi tucking into chanko–nabe [4]
After the afternoon nap the rikishi may do some further exercises, though not as strenuous as the morning workout.
Often the higher ranking rikishi are obliged to entertain the koenkai, supporting associations. These associations,
made up mostly of wealthy businessmen, provide the (considerable) financial support required to run the heya. In
reciprocity rikishi are expected to socialise with members of the koenkai during the evening and among other favours
provide tegata, handprints, to supporters, see Figure 3. Tegata of the most famous rikishi are highly coveted.
For the remaining rikishi the evening meal is a modest affair, either noodles, japanese style curry or possibly some
left over chanko–nabe. Those who are married, will usually return home (usually close to the heya). After dinner is
free time for socialising or going out, before returning to sleep in the communal dormitories at the heya. Rikishi are
notorious for their drinking prowess; numerous stories circulate to this effect. Though drinking heavily is acceptable
for a rikishi the sumo code does not allow indiscipline. On one famous occasion Akebono, the now retired Hawaiian
yokozuna, withdrew from a basho due to injury, but was later found out drinking with friends. Admonished by the
great Chiyonofuji the young yokozuna blew his top in a drunken rage. The next day he made a public apology but
many of his supporters had been shocked by his behaviour and it took several years for him to regain his popularity.
The daily routine changes little throughout the rikishi’s career. By their mid thirties most have retired [2], by which
time a successful rikishi can have earned considerable amounts of money (up to US$15,000 per month). After
retirement the top rikishi may be given permission to become oyakata themselves, by either succeeding an old
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Figure 3: Rikishi Asashio making tegata [4]
oyakata or opening up a new heya. Otherwise many rikishi go on to run ryokan, japanese style inns, or open up
chanko–nabe restaurants; still many leave the sport altogether.
References
[1] Sumo FAQ. http://www.scgroup.com/sumo/faq/index.html.
[2] Keith Haugen. Ozumo! http://sumo.pixi.com.
[3] Laurent Martrès. Sumo – Sport of the Gods. http://ourworld.compuserve.com/homepages/lmartres/Sumo gallery.html.
[4] Andy Adams and Clyde Newton, Sumo. Gallery Books, 1989.
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