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Basashi (Horse-Meat Sashimi) ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Basashi (Horse-Meat Sashimi)

Basashi (Horse-Meat Sashimi)

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  • Main lore areas

    All of Yamanashi Prefecture

  • Main ingredients used

    Horse meat, Condiments, etc.

  • History/origin/related events

    Yamanashi, known as Kai Province since the Ritsuryo system era, has been recognized as a contributor of tribute horses. The "Kai no Kurokoma" (Black Horses of Kai) were a coveted brand among the aristocracy during that time. Furthermore, during the heyday of Mount Fuji's pilgrimage, many horses were kept for carrying the loads of climbers.
    Due to the proximity of horses, it is said that horse meat dishes became popular because they were readily available and affordable. "Basashi" is a simple dish where raw horse meat is dipped in condiments and soy sauce. Despite its simplicity, it is a representative dish of horse meat, offering the luxurious texture of high-quality horse meat and a delicate sweetness from its light fat. In dishes like "Yoshida Udon," which has been selected in "Yamanashi Local Food" and "Local Cuisine Selection of Agricultural, Mountain, and Fishing Villages," sweet and savory simmered horse meat is often placed on top. In addition to its delicious taste, horse meat is known for its high nutritional value, including iron, minerals, vitamins, and more. It is highly regarded for being high in protein, low in calories, and considered a low-allergy food. Additionally, horse meat is sometimes referred to as "sakuraniku" (cherry blossom meat), and there are various theories about the origin of this name. One theory suggests it is because horse meat itself has a beautiful cherry blossom color. Another theory links it to the idea that horses, when well-fed during the cold season and fattened for winter, produce exquisite basashi in spring. In the Edo period, when openly consuming certain meats was restricted, there is a theory that horse meat was referred to as "sakura" as a euphemism. Another theory ties it to a phrase sung by Ryoma Sakamoto, "Why tether a horse to a blooming cherry blossom? If the horse shows courage, the flowers will scatter," as the origin.
    Indeed, horse meat can be considered a food ingrained in the local cuisine of various regions, with its consumption deeply rooted in the culinary practices of different communities.

  • Opportunities and times of eating habits

    Horse meat is consumed throughout the year.

  • How to eat

    It is commonly enjoyed by placing sliced horse meat on a plate and topping it with grated ginger, grated garlic, green onions, shichimi (seven spice), wasabi, or other preferred condiments. The meat is then dipped in soy sauce before eating.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It has been selected as one of the particularly representative 47 items among the 176 local foods designated as "Yamanashi's Food," a project undertaken by Yamanashi Prefecture to pass down to the next generation. You can enjoy horse meat at local restaurants in the prefecture, and it is also available for purchase at horse meat or meat specialty stores, as well as supermarkets depending on the region. Additionally, some establishments offer online sales for those interested in buying horse meat.

RECIPE

Ingredients (1 serving)

  • Horse meat 70g
  • Ginger 10g
  • Daikon radish 40g
  • Soy Sauce 1 tbsp.
  • Japanese leek 15g
  • Green Shiso 1

How to cook

  • 1. Cut the horse sashimi into thin slices.

  • 2. Cut daikon radish into thin strips.

  • 3. Cut Japanese leeks into small pieces.

  • 4. Grate the ginger.

  • 5. Place daikon radish on a plate, followed by shiso leaves and then horse meat. Garnish with green onions and shredded ginger in the front.

provider : Takayo Yoda

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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