Basashi

Basashi is thinly sliced, raw horse meat served as a kind of sashimi, eaten across Japan but with deep roots in the central and southern prefectures, especially Kumamoto, Tottori and Fukushima. The cuts used are usually the lean niku from the round or shoulder, briefly seared on the surface (tataki-style) and chilled, or served completely raw and almost translucent. The slices are laid out on a ceramic plate, fanned in overlapping rows, and traditionally accompanied by grated daikon, sliced onion or garlic, a wedge of lemon, and a small dish of sweet soy-based dipping sauce called ba-sashi sauce or simply ponzu.

Texturally, basashi is firmer and more resilient than beef, with a clean, slightly sweet flavour and a low fat content. The dish is closely tied to Japan's mountain regions, where horses have long been working animals; the lean meat was a way to use the animal without waste. Today it is a common izakaya offering, often paired with a cold glass of sake, and is sold pre-packaged in supermarket deli cases for home preparation.