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In Japanese cuisine, raw horse meat is called sakura (桜) or sakuraniku (桜肉, sakura means "cherry blossom", niku means "meat") because of its pink color. It can be served raw as sashimi in thin slices dipped in soy sauce, often with ginger, onions, garlic, and/or shiso leaves added. [132] In this case, it is called basashi (馬刺し).
Fugu cuisine - various dishes made from fugu, such as sashimi and nabemono (Yamaguchi Prefecture, northern Kyūshū and Osaka) Botan nabe - a wild boar nabemono dish. (Various locales, but especially the Tanzawa region in Kanagawa Prefecture and Tanba region in Kansai.) Basashi - horse meat sashimi (Kumamoto area, Matsumoto area and rural Tōhoku.)
Basashi (馬刺し): horse meat sashimi, sometimes called sakura (桜), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of big national chains.
Sashimi combo served on a wooden plate consists of slices of assorted fish flesh. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. [1]
In addition to horse mackerel, sashimi can be made from tuna, bonito, and alfonsino, depending on the location and restaurant. Around Isumi District , Chiba Prefecture, namerō is placed on a slightly deep plate, flattened, sanbaizu (vinegar, soy sauce, and sugar in 1:1:1 proportions) is added, and chilled in a refrigerator.
The history of meat consumption in Japan is relatively short. Meat products, referring to non-maritime animals, were historically not developed as part of Japanese cuisine due to the influence of Buddhist vegetarianism, political idealism, and scarcity. [1] As a result, Japan has the shortest history of eating meat compared to other Asian ...
Japan has been putting more resources into its breeding and racing programs, and in 2021 won two races at the Breeders’ Cup at Del Mar — a first after being 0 for 13 going into the event.
The Japanese jack mackerel (Trachurus japonicus), also known as the Japanese horse mackerel or Japanese scad, is a species named after its resemblance to mackerel but which is in the family Carangidae, the jacks, pompanos, trevallies and scads. [3] Their maximum reported length is 50 cm (20 in) with a common length of 35 cm (14 in).