Cooking For The World’s Heaviest Sumo Wrestler (600 LBS)

Ever had a 10,000 calorie lunch? Yama is the heaviest sumo wrestler in the world and heaviest Japanese person ever. He challenged me to see if I could cook enough wagyu, sushi, mochi, and other foods for his lunch.

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Thanks to @YAMAlivinglife for doing this video together!
Thanks to https://wagyushop.com for the wagyu! Check them out for meat.
Thanks to Hakutsuru Sake for the sake! https://www.hakutsuru-sake.com/global/

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Nick: Today I’ll be cooking for Yama, the heaviest Japanese sumo wrestler. He is a two time sumo world champion, weighing in at 600lbs, and he’s also the heaviest Japanese human being in recorded history. Guinness where’s his plaque? To get a sense of his strength.

Check out this BuzzFeed video of him fighting regular people. Yama eats a lot of food, and that’s where I come in. But he doesn’t speak much English, nor do I speak any Japanese. So we’ve got Andrew to help us out while I begin prepping for lunch.

Yama is going to finish up his training. For the morning. Our first course for Yama is a huge plate of sashimi. We’ll be feeding him a five course lunch meal with more food than some of us eat in an entire week. This plate of sashimi has salmon, tuna, yellowtail and yellowtail

Belly, halibut and to finish, some mackerel. And we have something very special as well. This here is real wasabi. And when you feed someone like. Oh no. Oh, God. And when you feed someone like Yama, who’s used to high quality Japanese cuisine, you’ve got to use all real ingredients.

And the best of the best, most wasabi is just horseradish. Yama, before your first course begins, please choose any saké that you like. Which one do you want? Yama: All, please. Nick: All of them. Okay, perfect. Yama, your first course is the sashimi. Nick: Are you hungry? Yama: So hungry.

Nick: Hungry. Okay, I’m going to be Yama’s waiter for the entire day. So whatever he needs, I’ll get it for him. What is your favorite type of fish? Yama: Mackerel + tuna. Nick: So you’ve got lots of tuna. You have some salmon? Yep. Yellowtail? Yeah. Nick: Say when? Yama: Okay.

Manny: All the way up. Yama: Good boy. So good. Bon appétit. Nick: So Yama. I don’t want to interrupt you too much while you eat, but I would love to hear what a typical day would look like for you. For training, for just your general life.

Yama: We wake up at like 5 am, we train for 5 or 6 hours in the mornin, non-stop, really hard training. Then we have the first big meal, there’s no breakfast. So, it’s like a brunch / lunch, then clean up, take a nap.

Afternoon, little more training, have a huge meal for dinner, and then sleep. And then, next morning wake up and train again, then we repeat the process again. Nick: So there’s lots of training, sleeping and eating just in a loop. The second course is sushi rolls.

So I’ll go make that. And you finish up. And our first step here is to season the rice. I’m going to gently pour over this mixture of rice wine vinegar, sugar and sea salt because we need this rice to be flavorful for Yama.

At this point we need to spread the vinegar and also cool the rice. My eyes are burning from the vinegar. I’ll use a wet towel to wipe off all this dead rice from the edges, because once again, all of this has to be perfect for Yama.

Once we’ve done the rice, we’re going to make Yama a few different types of rolls, and I’m actually looking to get a little bit of color and char on these. You got to always keep it moving. Make sure you’re not staying in one place for too long, while still getting that really

Nice crust on top of the salmon. To me, this is one of the most satisfying things in all of cooking, and just the smells that come off of this when you’re doing it are incredible.

On top of that, I’m going to go on with just a little bit of this smoked salt here because we always got to season as we go. And then something that pairs perfectly with salmon, a nice squeeze of lemon all across the top of the salmon roll.

I’ll finish it off with some bonito fish flakes. And I have to say, I’m so jealous of Yama right now. I know this might look like a lot of food, but keep in mind Yama means mountain in Japanese, so we got to go big with the quantities. Yama. How was your first course?

Yeah. Yama: So good. Nick: The sun’s getting kind of hot, huh? You want to go inside? Okay? Yep. Yama. Yep. Your second course is quite large. We’ve got sushi roll. Yama: Oh. So nice. Nick: Can you eat this? Yama: Yeah. Of course. Nick: This is like 70 something sushi rolls.

Yama: Yeah. Oh, yeah. Nick: You need more sake? Oh, yeah. You almost finished the whole bottle already? Oh, it’s only the second course. Yeah. Manny, you’d be on the floor by now if you drank this much sake. Yama, while you have your second course, what are your favorite foods?

What do you like the most? Yama: I like sushi. Nick: And I know you like sake. Yama: Yeah. As a kid, the foods that I ate all the time were, Yaki-soba, you know yaki-soba? Nick: Yeah. Y Yama: Yaki soba and… karaage. Nick: Karaage. Like chicken.

Yama: Those were the everyday foods I ate daily when I was a kid. The salmon is so good. Since I came here, I’ve actually had more salmon. Nick: In the US, you had more salmon than in Japan? Andrew: I think it’s because they have so many varieties. Much more than we have here.

Nick: Yama. One time I went to all you can eat sushi with my friends, but I think I ate 45 pieces of very small sushi. Like this. How much sushi can you eat? Yama: These plates each plate has two huge pieces. So like 3 or 4 of these in each piece.

And he ate 156. So this is nothing. This is easy for you, Yama. Yama: Yeah. Too easy. One more please. Nick: I’ll go make some. Manny: All right Yama, I’m going to clear this for you. Yama: No no no no no no no no no no no. No no no no.

Nick: Our third course is called Chanko Nabe, which loosely translates to a Japanese sumo stew. Now to our Chanko Nabe. I’ll add down some of that fresh cut cabbage. A few more of these chopped up carrots. And then before we serve a big handful of Tokyo NUG or Japanese Green onion.

With that, our sumo stew is ready to serve. Andre heard there’s something about why there’s chicken in Chanko Nabe. Could you explain? Andrew: Chicken stands on two legs doesn’t fall down if they put beef or pork there on four legs. If you fall down in sumo, all four limbs touch you.

Wow. So the superstition is chicken is what you eat before the competition. Nick: And because he has a match against Manny tomorrow, he’s got to be prepped. Andrew: Oh, actually, he’s going to fight Manny right now. Nick: Bottle of sake. Done, done. Yep. Get that out of here.

Are you ready for the next course? Yama: Yes, please. Nick: We made it the best we could. So you’re going to have to give us your rating. Okay? Be right back. And Yama. Yama: Yup. Nick: The Chanko Nabe. Oh. Let’s see. Yama: Oh, nice. Nick: So this is your favorite soup?

Yeah. Is this about the size of that you would normally have? Yama: No, it’s much bigger, it’s normally this big in Japan. Nick: Oh wow. This is a small version okay. Yama: This is just for one person. Andrew: So normally they cook it in an enormous pot.

But it’s for all the sumo wrestlers to share. So this is just for one sumo wrestler but one regular sumo wrestler. He’s bigger than a regular guy. Nick: So who cooks it? Do you have a private chef. Yama: Sumo wrestler that. Nick: You cook the Chanko Nabe yourself.

Oh, so you’re a sumo wrestler and a chef. Yama: Chanko Nabe is specifically a stew that sumo wrestlers make Nick: That’s why it’s called sumo stew. Andrew: And, you know, the thing is, when you’re in the lower ranks, you have to do all the hard

Work and cooking. Once you get up to the higher ranks, like he he just sits there. They cook and serve him and he gets the star treatment. Nick: Just like this. Do you have a secret ingredient for your chanko nabe? Yama: I like to make a pork chanko nabe with miso flavor.

Nick: Miso pork chanko nabe. Yama: Yeah. So good. Nick: That sounds good. I’m going to have to try that next time. Enjoy. Yama: Thank you. “Chanko nabe” is like “family stew” Nick: So, with the leftover broth that Yama has here, we’re going to add in the udon noodles

First. Yeah. Pour them right in. All of them. Yep. You want them all. Yep. Oh my gosh. And now the egg. Yama: Ne… Negi. Negi. Nick: Oh now the negi pile on top. Oh all of it. Boom Negi.

Nick: Right in. See I love learning from people that know so much more than I do. How do we know when they’re done in your expert opinion. Kevin: Well they’re toasty. Nick: You know how to do the one handed egg crack. Yeah. Like this. Can you do that okay. Ah, he’s a pro.

And this is how you polish off your sumo stew and tamago. Yama: Wait until that egg cooks, then you finish all the stew. You get all the nutrition from that stew instead of just surbing it. So it’s two meals instead of one.

Yama: If you order chanko nabe then this stuff is included, it’s not a meal by itself. This is a tiny amount of food. Nick: The udon is his tiny little snacks. Same for me. Yama: Wagyu time! Nick: Of course. Number four, we’ll be making Wagyu tataki.

And given they’ve sent me Wagyu all around the world at this point, I have to thank Tiffany and the whole Wagyu shop for always keeping me so well stocked. We have about 10lbs of Wagyu for Yama, because as you all know by now, he eats a lot.

We got an A5 Japanese Hokkaido Striploin. We’ve got a few American wagyu rib eyes. We’ve got a Japanese Takamori Wagyu tenderloin. We have a miyazaki ribeye and if Yama still isn’t full by then, we got even more to be safe. In case Yama doesn’t believe this is the real stuff.

I’ve got certificates for everything. Yama, I know this is a little bit smaller than you’re used to and this is the third course, but number four is going to be wagyu. I just want to show you before we go cooking. You like Wagyu? Yama: Where are they from? Nick: All Japan.

Yama: Oh, nice. Nick: Hokkaido. Miyazaki. Yama: Oh nice. Nick: All Japan. Yama. In case you didn’t believe me, here’s all the certificates from showing that they’re from Japan. Yama: Gosh, it’s in Engish! Wow, amazing. Amazing! Look at that! It’s the first time I’ve seen this kind of paperwork!

Andrew: He’s never seen this before. Nick: Never? You keep these and I’ll send you home with some extra wagyu. Yama: Okay. Thank you. Yeah. He’s amazed. Yeah, yeah. Nick: I know the nose print. Yama: Yeah. Thank you. Nick: To begin with, the Wagyu course, we’re going to sear off this beautiful filet mignon,

Which I will say Yama seems very excited about. We have to make sure to press it down to make sure we’re getting all that surface area contact. We’re looking for the perfect sear for Yama. Once it’s ready, we’ll give it a nice flip.

Last but not least, I’ll quickly roll it around on all its sides. Then we’ll turn off the heat and pour over this soy marinade. Next up, we’ll cook one of the most beautiful pieces of wagyu on the market. Just listen to this sizzle. This cooks incredibly fast. We have our beautifully plated wagyu.

I know Yama is very excited for this, but just like the fish, we have to sear once again. I’ll finish with the tiniest sprinkle of salt. We have three different wagyu dishes to finish, the second one, a little sear, a very

Light drizzle of this sauce, and then a few red onions to finish. We always like a little bit of color. Yama, your fourth course you have your wagyu. Oh, okay. One more coming. Hold on. This last one Yama, we have to put right in front of you. You want to sear it yourself?

Okay. Give it a nice big sear on each piece. Oh, there you go. I mean, Manny, I figure if Yama is a chef already, why not let him help out a little bit? Beautiful. Yama. Yama. We finished this one. It’s got a yuzu ponzu and some more green onion. Okay. Oh. Go ahead.

Thank you. So, Yama, I know you’re retired now. What have you done since you finished sumo? Yama: A really fun thing was being in movies. I’ve been in a lot of movies. Which I didn’t do in Japan. Nick: Which movies? Andrew: Zoolander two. John Wick two, I think, was his most fun.

Nick: Manny, Nick: He was John Wick. What happened in John Wick two? Yama: Keanu Reeves shot me in the head 3 times. Andrew: But he almost beat Keanu up. They had a great fight. He’s been in a football movie. Nick: And Doritos commercial on Ellen.

Andrew: He’s been in like ten music videos and he’s everywhere. But he says he loves this the best because it’s no hard work and lots of good food. Nick: Oh, yeah. You got to eat. Yeah. Finish the wagyu. Thank you, thank you Yama. Yama: I like this one the best.

Andrew: Don’t you know in Japanese culture, he’s not supposed to pour his own sake. He’s a very important person. You’re supposed to be pouring the whole time, man. Nick: I’m going to be Yama’s waiter for the entire day. So whatever he needs, I’ll get it for him. Yama, I’m so sorry.

Yama: It’s okay. Nick: You should have told me. He’s easygoing. I’m glad he didn’t charge me like he charged Manny earlier. Yama, I know you’re getting full. Okay. The final course. Daifuku Manju and ocha. Oh, how is my pronunciation? Ocha. Nick: Enjoy the dessert. Nick: Good meal? Yeah. Nick: And you’re full? Yeah.

Good. Okay. Andrew: This is actually last month’s issue of Sports Illustrated. Oh, they did a big feature article and interview. Nick: Are Yama. Andrew: And Yama told me because your food, your cooking was really good. He’s going to sign you a copy of.

Nick: There you go. We’ll hang it up in our studio in the kitchen. Thank you so much. Yama: Thank you. Nick: I’m going to let you finish your dessert in peace. Very nice to meet you. Yama: Thank you. Nick: Thank you so much. Oh, that’s… that’s cool. That’s good.

And I like this very much too. Yama: Don’t touch my mochi!