# Basashi(Horse sashimi) ｜ Our Regional Cuisines

**Cuisine Name**: Basashi(Horse sashimi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kumamoto City, Aso region

## Main Ingredients Used
Horse meat

## History, Origin, and Related Events
The most famous specialty of Kumamoto, Japan's largest producer of horse meat, is "Basashi(Horse sashimi)". Thinly sliced raw horse meat is served with thinly sliced onions, grated ginger, garlic, etc., and dipped in sweet soy sauce. Low in fat and calories, high in protein, and rich in minerals such as iron, calcium, and zinc, horse meat is now a popular ingredient, but it has also long been consumed in Kumamoto as a fortifying and nourishing food.There are various theories as to the origin of "Basashi(Horse sashimi)", but it is said that when Kiyomasa Kato, the first lord of the Kumamoto domain, was leading his army in Korea, he ran out of food on the Korean Peninsula and was forced to kill his military horses for food. He found them so delicious that he continued to enjoy horse meat and "Basashi(Horse sashimi)" after returning to Japan. Meat consumption was almost non-existent during the Edo period, and only a few farmers ate it, but it become widespread in Kumamoto and the Aso region during the Meiji Era. In the Aso region, which produced military horses, people began eating horse meat due to postwar food shortages, leading to the practice being widespread, and restaurants began serving horse meat in the 1950s. "Basashi(Horse sashimi)" tastes different depending on the cut, such as marbled meat (loin), lean meat (thigh), liver, and tongue. There are also many terms unique to horse meat, such as "futaego" (belly), "nekko" (aorta), and "kone" (fat beneath the mane). Horse meat is labelled differently depending on their place of origin. "Kumamoto-produced horse meat" is produced using horses that are born and raised in Kumamoto, and "Kumamoto horse meat" is produced using foals that have been imported from countries such as Canada and fed carefully selected feed for 1 to 1.5 years to improve the quality of their meat.Horses have a higher body temperature than cows and pigs, making it difficult for bacteria that can cause food poisoning to multiply, which is one of the reasons why horse meat can be eaten raw. In addition, horse meat is processed in thoroughly sanitized meat processing plants, and is always frozen before distribution as an anti-parasite measure.

## Opportunities and Times of Eating Habits
"Basashi(Horse sashimi)" is mainly eaten during the New Year and on celebratory occasions, but it is also available at supermarkets, and is also eaten in daily life.

## How to Eat
Horse meat is also known as “sakura meat” because the cut end of horse meat is similar to the color of cherry blossoms, but it darkens rapidly as it oxidizes easily. In restaurants, slabs of horse meat are kept refrigerated until ordered, whereupon it is served freshly cut. It is served with condiments such as sliced onions, grated ginger, grated garlic, finely chopped small onions, and sweet soy sauce. Horse fat, such as the marbling and the "kone" from beneath the mane, has a low melting point and melts easily, so it should be consumed as soon as possible.“Sakura natto", a dish in which "Basashi(Horse sashimi)" is carefully tenderized with a knife, combined with natto, topped with a quail egg, sprinkled with small green onions, and served with sweet soy sauce, is also popular as a snack with sake or shochu.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Basashi(Horse sashimi)" is a Kumamoto specialty and is commonly available at restaurants and specialty stores.

## Ingredients
- Horse meat: 200g
- Onion: 1／2
- Shiso: appropriate quantity
- Garlic: appropriate quantity
- Ginger: appropriate quantity

## Recipe
1. 1. Cut fresh horse meat into 2-3mm thick slices, cutting perpendicular to the fibers to sever them.
2. 2. Place the shiso on top of onion slices and arrange the sliced horse meat on top. Garnish with grated garlic and ginger.

## Provider Information
Recipes vary depending on the region and home.

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