Yamamotoyama is heaviest Japanese sumo wrestler at 251.5 kg

Yamamotoyama is heaviest Japanese sumo wrestler at 251.5 kg

TOKYO, Japan - Yamamotoyama, a juryo-division sumo wrestler, has broken the weight record of Japanese sumo wrestlers, tipping the scale at 251.5 kilograms during a physical checkup at the Ryogoku Kokugikan sumo arena in Tokyo on Aug. 22, according to the Japan Sumo Association. The previous record was held by Susanoumi, who weighed 240 kg during the physicals prior to the summer grand tournament in 1998. The heaviest sumo wrestler on record is Konishiki from Hawaii at 284 kg.

Australian risotto sets Guinness World Record

Australian risotto sets Guinness World Record

SYDNEY, Australia - Some of Australia's leading chefs are in work to cook what would become the world's largest risotto on Sydney's harbor-side on Nov. 26. The recipe for the risotto, which was put on the Guinness Book of Records, included 1,600 kilograms of rice, 4,400 liters of vegetable stock, 800 kg of peas, 1.5 kg of saffron, 80 liters of olive oil, 320 kg of butter, 320 kg of parmesan cheese, 240 kg of diced onion, 160 kg of diced celery, 20 kg of crushed garlic and 2 kg of both salt and pepper.

Yamamotoyama is heaviest Japanese sumo wrestler at 251.5 kg

Yamamotoyama is heaviest Japanese sumo wrestler at 251.5 kg

TOKYO, Japan - Yamamotoyama, a juryo-division sumo wrestler, has broken the weight record of Japanese sumo wrestlers, tipping the scale at 251.5 kilograms during a physical checkup at the Ryogoku Kokugikan sumo arena in Tokyo on Aug. 22, according to the Japan Sumo Association. The previous record was held by Susanoumi, who weighed 240 kg during the physicals prior to the summer grand tournament in 1998. The heaviest sumo wrestler on record is Konishiki from Hawaii at 284 kg. (Kyodo)

Australian risotto sets Guinness World Record

Australian risotto sets Guinness World Record

SYDNEY, Australia - Some of Australia's leading chefs are in work to cook what would become the world's largest risotto on Sydney's harbor-side on Nov. 26. The recipe for the risotto, which was put on the Guinness Book of Records, included 1,600 kilograms of rice, 4,400 liters of vegetable stock, 800 kg of peas, 1.5 kg of saffron, 80 liters of olive oil, 320 kg of butter, 320 kg of parmesan cheese, 240 kg of diced onion, 160 kg of diced celery, 20 kg of crushed garlic and 2 kg of both salt and pepper. (Kyodo)