Basashi

Basashi is thinly sliced raw horse meat served as sashimi, a mountain-region delicacy tied to Kumamoto, Tottori and… · Japan

Also known as Basashi, Sakuraniku, horse sashimi

📍 Nationwide, with strong roots in Kumamoto and Tottori ★ 4.4

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Basashi is thinly sliced raw horse meat served as sashimi, a mountain-region delicacy tied to Kumamoto, Tottori and other parts of Japan.

About 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.

🏛️ History & Culture

The history of basashi is not entirely clear, though horse meat has been consumed in Japan since ancient times. Its modern popularity as a raw delicacy is often linked to the post-war period, with Kumamoto Prefecture on Kyushu emerging as the most famous center for the dish, alongside strong traditions in Tottori, Fukushima, and Nagano. While some romanticized accounts trace it to samurai-era practices, food historians generally agree that the specific raw-sashimi style gained widespread recognition only in the 20th century.

Basashi is commonly served in izakayas and specialty restaurants, accompanied by soy sauce, grated garlic, and ginger. The alternative name "sakuraniku" (cherry meat) derives from the meat's pink hue, reminiscent of cherry blossoms—a distinctly Japanese cultural touch. Regionally, Kumamoto emphasizes lean, marbled cuts, while other areas may favor different parts, but the dish is consistently prized for its healthful reputation and as a marker of regional pride, especially in central and southern Japan.

🍳 How to make Basashi

AI-assisted, not kitchen-tested

Basashi (Horse Sashimi)

A classic Japanese raw-horse-meat sashimi from Kumamoto and surrounding regions, served with grated daikon, fresh onion or garlic, lemon and a sweet soy-based dipping sauce.

Prep: 20 min
Total: 20 min
Serves: 4
Difficulty: Medium

Recipe ingredients

500 g (1 lb 2 oz) lean horse meat (round or shoulder), sashimi-grade, previously frozen for parasite control — see note
200 g (7 oz) daikon radish, for grating
1/2 whole (1/2 medium) onion, very thinly sliced
1 clove fresh garlic, optional, very thinly sliced
1 whole lemon, cut into wedges
60 ml (1/4 cup) soy sauce
40 ml (3 tbsp) mirin
20 ml (4 tsp) rice vinegar
10 g (2 tsp) grated ginger
1 tsp sugar
shichimi togarashi, to taste, optional, seven-spice blend
1 bunch shiso leaves (perilla), optional garnish

Steps

1 SAFETY NOTE (raw horse meat): In a home kitchen you will most often use commercially prepared basashi, which by Japanese regulation has been frozen to -20°C / -4°F for at least 24 hours (or -35°C / -31°F for 15+ hours) to destroy parasites. If sourcing raw horse meat outside Japan, you must freeze it yourself at -20°C / -4°F for a minimum of 7 days (or -35°C / -31°F until solid and stored for 24 hours) before slicing. Do not skip this step.
2 Make the basashi dipping sauce: in a small bowl combine soy sauce, mirin, rice vinegar, grated ginger and sugar. Stir until the sugar dissolves. Chill until ready to serve. (Ponzu can be substituted if preferred.)
3 Trim any silver skin or loose connective tissue from the horse meat. Wrap the lean cut in plastic wrap and place it in the freezer for 20–30 minutes until firm at the edges but not frozen solid — this makes clean slicing easier.
4 Using a very sharp sashimi knife (yanagiba) or long slicing knife, cut the meat across the grain into paper-thin slices, about 1.5–2 mm thick. Keep the blade angled slightly and use one smooth pulling stroke per slice, wiping the blade with a damp cloth between cuts.
5 Peel and grate the daikon finely. Lightly squeeze out excess moisture and pile in the centre of a chilled ceramic plate. Fan the horse meat slices in overlapping rows around or over the daikon, as in traditional presentation.
6 Arrange the thinly sliced onion, garlic (if using) and shiso leaves (if using) alongside. Place a lemon wedge on the plate.
7 Serve immediately with the chilled dipping sauce and shichimi togarashi on the side. To eat, dip each slice lightly in the sauce, add a small amount of grated daikon, garlic or a squeeze of lemon, and sprinkle with shichimi to taste.

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🧺 Key ingredients

raw horse meat (lean cuts, often from round or shoulder)
grated daikon radish
thinly sliced onion or spring onion
fresh garlic (optional)
lemon wedge
soy sauce
ponzu or sweet basashi sauce
shichimi togarashi (optional)

🍴 Where to eat it

Speciality basashi restaurants and izakayas in Kumamoto City (Aso region, around Shimotori arcade), Tottori, Fukushima, and most major Japanese cities. Pre-packaged basashi is sold in the chilled section of supermarkets nationwide.

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Basashi — frequently asked questions

What is Basashi?

What is Basashi made of?

Basashi is made with raw horse meat (lean cuts, often from round or shoulder), grated daikon radish, thinly sliced onion or spring onion, fresh garlic (optional), lemon wedge and soy sauce. Recipes vary by region and by cook, but those are the core ingredients.

Where does Basashi come from?

Basashi comes from Japan, and is especially associated with Nationwide, with strong roots in Kumamoto and Tottori. The history of basashi is not entirely clear, though horse meat has been consumed in Japan since ancient times.

Where can I eat Basashi?

How do you make Basashi?

Making Basashi at home takes about 20 minutes of prep. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

What else is Basashi called?

Basashi is also known as Basashi, Sakuraniku, horse sashimi.

→ More traditional dishes from Japan