Naoya Inoue outshines Junto Nakatani in Tokyo showdown to keep super-bantamweight title
Naoya Inoue successfully defended his undisputed super-bantamweight championship with a close but uncontroversial 12-round unanimous decision over Junto Nakatani in their eagerly anticipated showdown at the Tokyo Dome on Saturday night,Before a sellout crowd of about 55,000 spectators during Japan’s Golden Week holiday, Inoue held off a fierce late surge from his unbeaten rival to win by scores of 116-112, 116-112 and 115-113 and retain the WBA, WBC, IBF and WBO belts at 122lb, extending his perfect record in what had been billed as the biggest fight in Japanese boxing history,(The Guardian had it 115-113 for Inoue,)The four-division world champion nicknamed the Monster had spoken during fight week about wanting to “prove that I’m still Naoya Inoue”, perhaps a nod to the whispers of his purported decline,But the 33-year-old showed why he remains one of the world’s best fighters regardless of weight – if not the outright pound-for-pound king – by getting the better of a taller, longer, younger challenger seen as his most dangerous opponent in years.
“I’m 33 now and I was fighting against a Japanese fighter who’s coming up in the pound-for-pound rankings, so I was determined not to lose,” Inoue said afterwards.“It was different to the fights I’ve had before, with the pressure.So I’m relieved that I won.”From the opening bell, the magnitude of the occasion seemed to settle over the arena.The vast dome fell under an almost complete silence in the first round, the crowd absorbed by both fighters as they took one another’s measure.
Inoue was the first to impose himself, edging forward behind a sharp jab that allowed him to slip inside and disrupt Nakatani’s rhythm,The challenger spent much of the round on the back foot, briefly thrown off balance at one point,While few punches landed cleanly, the early initiative belonged to the champion,That pattern held through the opening frames,Inoue’s hand speed and footwork were immediately apparent, his ability to dart in and out of range giving Nakatani pause.
Both men probed with the jab through the third with Nakatani looking to counter when Inoue stepped into the pocket, but the exchanges largely favored the champion,“Naoya is quite good learner,” Nakatani later said when pressed on his passive opening, which saw all three ringside judges score the first four rounds for Inoue,“He learns a lot in such a short period of time,I didn’t want to disclose everything I had in the early rounds, so that’s why I fought that way,”The fight settled into a tactical rhythm through the middle stages.
Nakatani appeared reluctant to commit fully, wary of what might come back, while Inoue gradually increased the pace, landing the more telling shots,By the fifth, Nakatani produced his best work to that point,It was a reminder that the fight was far from one-sided, even as Inoue continued to edge ahead on the scorecards,Each time Nakatani threatened to build momentum, Inoue had an answer,When the challenger found space to work in the sixth, the champion responded in kind, snapping back combinations with precision and authority.
Yet Nakatani was beginning to step forward more and take on risks that he had avoided earlier,Sensing he was behind in the seventh, Nakatani pressed the action, forcing exchanges and drawing the crowd into the action,The eighth was the most compelling round to that point, both men letting their hands go in sustained firefights,Inoue’s jab remained a stabilizing force, repeatedly halting Nakatani’s attempts to impose himself, but the younger fighter’s renewed sense of urgency was unmistakable,It paid off for him in the ninth as Nakatani surged, backing Inoue up and working in combinations with increasing confidence.
A sharp uppercut followed by a left hand punctuated a strong round and he carried that momentum into a furious 10th, throwing with abandon and landing punishing blows as Inoue was forced on to the defensive in ways few of his opponents have managed.Then came the accidental clash of heads that left Nakatani with blood streaming down his face.As he tried to soldier through it, Inoue planted his feet and met him with a heavy right hand, then a crisp uppercut that snapped the challenger’s head back.With blood from the cut increasingly affecting Nakatani, Inoue reasserted control with the finishing kick of a champion.Defeat does little to diminish Nakatani’s standing.
The three-division champion demonstrated resilience, adaptability and a willingness to push one of the sport’s best fighters to the limit,Against most opponents, his second-half rally might have been enough,But Inoue is not most fighters,“I prepared for lots of different eventualities so I wasn’t really surprised by the way he fought,” Nakatani said,“But he fought like a champion and he’s a great boxer.
”Having defended the super-bantamweight titles for a seventh time, Inoue tightens his grip on the 122lb division and writes another chapter in a sparkling career that had crossed the Hall of Fame threshold many years ago.And while it may seem there are vanishingly few worlds left for him to conquer, a showdown with unified 115lb champion Jesse “Bam” Rodriguez already has fans abuzz.“I had four fights last year and then here at the Tokyo Dome tonight and that has taken its toll, so please let me rest for a while now,” Inoue said.“After that, I’ll come back and speak to my team and organize another fight that everyone can get excited about.”
How to turn old pitta into spiced chips – recipe | Waste not
Three years ago, I helped my friend, the chef Sam Webb, set up Babette, a street food stall at Newquay Boathouse. Webb and his team make everything from scratch and, wherever possible, using only local Cornish produce, from their hot honey (sourced from the Rescued Bee) to pitta with freshly milled flour from Cornish Golden Grains; he also grows his own produce with fellow restaurateur Matt Comley at Gannel Valley Gardens.As you might expect, saving food waste is at the top of Webb’s agenda, which is how he came to create waste-saving pitta chips to serve with hummus. It’s a recipe I couldn’t resist, not least because they take minutes to cook. What makes Webb’s pitta chips unique is their wonderful seasoning of sumac, za’atar and sea salt just before serving
Why sweet, chewy dates go perfectly with chocolate – and the best ones to try
I first cemented the allure of the “chew” aged 14, working illegally as a chambermaid (I lied about my age) and finding a guest’s Gummy Bears laid open – a breach I heavily exploited. Recently this chew need has been sated by dates and their use in chocolate as a healthy caramel. Dates do have nutritional benefits over mere sugar: fibre, minerals, antioxidants and make a great pre-workout boost.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link
The perfect birthday cake: tips for the best blow-out
What’s the best birthday cake?Katie, by email“My mum once made a cake with mini rolls made to look like cats with googly eyes and strawberry lace tails,” says Nicola Lamb, author of Sift and the Kitchen Projects newsletter. And that’s the whole point of a birthday cake, right? It should align with the recipient’s favourite thing: “That could even be a lasagne,” Lamb says. “I’m not at all prescriptive about what you stick a candle into.”Of course, some cakes are a safer choice than others. Take the Victoria sponge: “I don’t think anyone is going to have a problem with a plush vanilla sponge, jam and cream job,” Lamb says
Rukmini Iyer’s quick and easy recipe for green chilli eggs with coriander and coconut | Quick and easy
This might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner.Prep 15 min Cook 15 min Serves 21½ tbsp neutral oil 2 garlic cloves, peeled and grated½ stick lemongrass, finely chopped½-1 green chilli, finely chopped (remove the pith and seeds first if you want less heat)5cm piece fresh ginger, peeled and finely gratedJuice and zest of 1 lime 2 large echalion shallots (or small onions), peeled and finely sliced1 tsp freshly ground coriander seeds 1 tsp flaky sea salt 320g baby spinach400ml tin coconut milk, whisked smooth150g packet straight-to-wok medium noodles2 eggsTo serve 15g coriander, roughly chopped 50g salted peanuts, finely chopped½ green chilli, finely sliced (remove the pith and seeds first if you want less heat)Heat the oil in a large, deep frying pan on a medium heat, then add the garlic, lemongrass, chilli, ginger, lime zest and shallots. Stir-fry for four to five minutes, until the shallots are soft and the mixture is aromatic and starting to brown lightly, then turn down the heat and add the ground coriander and salt. Stir-fry for 30 seconds, add the spinach and cook for two minutes, until it is just wilting
A pasta bake and a sumac salad: Sami Tamimi’s prep-ahead sharing recipes
My ideal way of entertaining is completely fuss-free, with everything prepared ahead of time so I can enjoy being with my guests rather than worrying about cooking. I like to put big, generous dishes in the middle of the table, such as this one-tray chicken, pasta and chickpea bake, alongside a fresh salad, so everyone can serve themselves and share a simple, delicious meal.This is a comforting and flavourful dish that brings together tender chicken, hearty chickpeas and perfectly cooked pasta in a rich, pungent sauce. It’s a simple yet satisfying meal that’s ideal for busy weeknights or casual family meals. Everything cooks together in the oven, and the flavours blend beautifully while keeping prep and washing-up to a minimum
The truth about cooking oils: 14 essential facts for healthier, cheaper meals
From avocado to hemp, extra virgin olive and rapeseed, the shops are packed with various oils. But what is worth spending money on? And are any of them actually better for you? The world of cooking oils is confusing. I keep spotting new ones on supermarket shelves, trumpeting their health claims. Cold-pressed avocado oil, extra virgin macadamia oil, organic coconut oil, premium hemp seed oil … Even familiar oils are mired in controversy. Is it OK to cook with olive oil? Should you avoid seed oils? Meanwhile, prices keep rising – earlier this month, Walter Zanre, the CEO of Filippo Berio UK, said supermarkets were “taking the mickey” out of customers over olive oil pricing
The Devil Wears Prada 2 to Lenny Henry: your complete entertainment guide to the week ahead
Peter Kay show stopped and 19-year-old in custody after ‘suspicious bag’ found
Jimmy Kimmel: ‘Trump has three wars going on right now – Iranians, Ukrainians and comedians’
The Guide #241: Wintour isn’t coming … and her Devil Wears Prada absence is for the best
Post your questions for Harry Potter and Fast Show star Mark Williams
Man who pocketed tiles from medieval priory as boy returns them 60 years later