Each year sumo wrestlers in Japan compete in six grand tournaments, each lasting 15 days and known as honbasho.
Among them the Kyushu Basho, held in Fukuoka each November, holds special significance.
It the only one of the tournaments to be held outside central Japan – Fukuoka is the capital of southern Kyushu island – and because it is the last grand tournament on the calendar, it is pivotal to the year-end ranking of wrestlers and the awards they are bestowed.
On top of all that, there is a particular food – specifically, a type of fish – the wrestlers traditionally eat when in Fukuoka. That would be kue, or longtooth grouper.
According to Kazutaka Hagiwara, chef de cuisine of sushi restaurant Tomozuna at the Hilton Fukuoka Sea Hawk, a kilogram (2.2lbs) of the fish can cost up to 12,000 yen (US$79). The largest longtooth grouper can grow to 50kg and sell for 600,000 yen.
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