Yokozuna literally means "horizontal rope" and refers to the thick braided rope (tsuna) worn around the waist by the highest-ranked wrestler during the ring-entering ceremony. It is the highest rank in professional sumo. Once a wrestler is promoted to yokozuna, they cannot be demoted — though they are expected to retire if their performance declines significantly. Learn more in our guide to sumo ranks.

The Japan Sumo Association officially recognizes 82 kimarite (winning techniques). Additionally, there are five recognized non-technique wins (such as default or disqualification). In practice, only about a dozen techniques are used regularly, with yorikiri (frontal force-out) being the most common at roughly 30% of all bouts. See our techniques guide for details on the most important ones.

Basho is a general term meaning "place" or "tournament." Honbasho specifically refers to one of the six official Grand Sumo Tournaments held annually, where results count toward wrestler rankings. There are also jungyo (exhibition tours) and other unofficial events that are sometimes informally called basho but do not affect rankings.

Chanko-nabe is the hearty stew that serves as the staple meal for sumo wrestlers. "Chanko" broadly refers to food prepared and eaten in a sumo stable, while "nabe" means "pot" or "hot pot." The stew typically contains large quantities of protein (chicken, fish, tofu) and vegetables cooked in a dashi-based broth. Read more in our guide to the sumo wrestler diet.

The dohyo is the raised clay platform on which sumo bouts take place. It features a circle approximately 4.55 meters in diameter marked by rice-straw bales (tawara) partially embedded in the surface. The dohyo is considered a sacred space in the Shinto tradition and is ritually purified before each tournament in a ceremony called dohyo matsuri. See our ceremony guide for more.