Moku Moku will now serve up chankonabe, a traditional Japanese stew that is known to be a staple in a sumo wrestler's diet. Sumo wrestlers are known to prefer this stew over carbohydrates-rich food which most runners prefer. The new izakaya-style spot, which is the Japanese's version of a pub, at 43 Bogart St. in Bushwick will now include chankonabe as part of their menu.
As defined in Wikipedia, chankonabe is a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weigh-gain diet. The dish is said to contain dashi or chicken broth soup base with sake or mirin for added flavour. However, the dish is not composed with fixed ingredients. It often contains whatever is available to cook, most of which are sources of protein such as chicken (quartered with skin left on), fish (fried and made into balls), tofu, beef and vegetables.
Chankonabe is very rich in protein and usually served in large quantities together with beer and rice to increase calorie intake. As part of tradition, the dish is served according to seniority, with the high ranking receiving first choice and junior wrestlers getting what is left.
As reported by New York Post, Moku Moku mostly serves grilled meat from every part of an animal like chicken hearts, gizzards and beef tongue. Moku Moku and Momo Sushi Shack are operated by the same person. Moku Moku is a 860 sq. ft. area that can accommodate 36 persons and is just located next door to Momo Sushi. The two restaurants are operated by Chance Johnston and Phillip Gilmour who happen to have a show, "The Main Course", which airs every Sunday on the Heritage Radio Network.
The traditional Japanese stew that sumo wrestlers prefer to eat, chankonabe, is made with sushi grade bass and other seafood. Meanwhile the "seasonal fowl" chankonabe is made with goose, duck, pheasant or Cornish hen. On the other hand, the "Heritage Goose Chankonabe" that goes with fresh udon and fried goose wings will cost no more than $60 for two people. In cases where there are large parties, they can reserve a whole goose or any animal that they prefer for a special chankonabe feast. It is advised to give the restaurant at least a week's notice for special orders like the aforementioned.
