What Is Horse Meat Cuisine?
Horse meat cuisine is enjoyed in many countries, including Japan.
Some parts of Japan, such as Kumamoto and Kagawa, are particularly famous for their horse meat consumption.
Horse meat is considered to be very low in fat, high in protein, and low in calories.
The meat is also rich in iron with a tender texture and sweet flavor.
While there are many ways to cook horse meat, “basashi,” in which horse meat is eaten raw, is particularly popular in Japan.
Basashi is thinly sliced horse meat often served with garlic and ginger sauce.
Horse meat sold in Japan is safe for consumption as it meets all established strict standards.
Horse meat is also enjoyable in other dishes, such as stewed dishes, yakiniku (Korean-style BBQ), and sukiyaki (beef hot pot).
The meat has a unique flavor, setting it apart from other meats.
The history of horse meat cuisine in Japan is long, with records showing that it already existed during the Nara period (710–794).
However, because meat consumption was long prohibited, it never became widely available to the public.
In the Meiji period (1868–1912), when the ban on meat consumption was lifted under the influence of Western food culture, horse meat also became popular.
In recent years, low-fat, high-protein horse meat has gained interest as consumers become more health conscious.
Varieties of Horse Meat Cuisine
In Japan, you can find a number of dishes that are made with horse meat.
This entry will explore some of the most popular horse meat dishes in Japan.
Basashi (Raw Horse Meat)
Fresh raw horse meat is sliced thin and served with soy sauce-based sauce garnished with garlic and ginger.
The lean part of the horse is mainly served in basashi, but rare parts such as fillet and mane are also very popular.
Basashi offers unique flavors with a light yet sweet and delicious taste.
Sakura-Nabe (Horse Meat Hot Pot)
A hot pot dish made with horse meat.
The meat is simmered with vegetables and tofu and seasoned with a sweet and spicy sauce.
The sauce is soy sauce-based, with sugar and mirin (sweet rice wine) added to complement the meat perfectly.
The ingredients are usually served before eating and enjoyed with a special dipping sauce.
Tataki (Seared Meat)
Horse meat tataki is a dish in which horse meat is lightly seared and eaten as close to raw as possible.
The dish directly captures the flavor of the horse, and the tenderness and the savory aroma of the seared meat are exquisite.
It is often served with condiments such as lemon juice, specially-made ponzu (citrus soy sauce), grated garlic, and wasabi.
Other
Other Japanese horse meat dishes include kushiyaki, grilled skewers similar to yakitori chicken skewers, shabu-shabu (hot pot with thinly sliced meat), karaage (deep-fried meat), and yakiniku (Korean-style BBQ).
They all offer unique aromas and flavors not found in other meats.
Varieties of Horse Meat
Horse meat offers different flavors and textures depending on the cut.
This time, we will introduce you to some of the most common varieties of horse meat served in Japan.
Akami (Lean Meat)
This is the most commonly served cut of meat and is characterized by its meaty flavor and sweetness.
The lean meat is low in fat, extremely tender, and suitable for a variety of dishes.
Loin
This is a juicy and flavorful cut that contains relatively little fat.
Loin is often used for yakiniku (Korean-style BBQ), steak, and shabu-shabu (hot pot with thinly sliced meat).
Belly Meat
This cut is high in fat and suitable for braising and grilling.
Due to its high-fat content, the meat is very tender and has a deep flavor.
Tender Loin
The tender loin is one of the most tender and rare cuts of horse meat.
Enjoy it as steak or shabu-shabu to savor its high-quality flavor.
Tategami (Mane)
This very rare cut refers to the horse's mane.
The mane is rich in collagen and has a unique texture and flavor.
How to eat "Basashi"
In this entry, we will introduce how to eat basashi (raw horse meat), the most popular horse meat dish in Japan.
Put the sauce in a small dish
Put the soy sauce-based sauce in a small dish.
Garnish with garlic and ginger
Place sliced or grated garlic and ginger on top of the horse meat.
Many people prefer to place garlic and ginger in a 1:1 ratio, but garnish to your own preference.
Dip in the sauce and enjoy
Take a slice topped with garlic and ginger with chopsticks or a fork and dip it into the sauce on a small plate.
