Basashi
Basashi is thinly sliced raw horse meat served as sashimi, a mountain-region delicacy tied to Kumamoto, Tottori andโฆ ยท Japan
Also known as Basashi, Sakuraniku, horse sashimi
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.
๐๏ธ 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 blossomsโa 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.
๐ณ How to make Basashi
AI-assisted, not kitchen-testedBasashi (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 โ 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 -20ยฐC / -4ยฐF for at least 24 hours (or -35ยฐC / -31ยฐF for 15+ hours) to destroy parasites. If sourcing raw horse meat outside Japan, you must freeze it yourself at -20ยฐC / -4ยฐF for a minimum of 7 days (or -35ยฐC / -31ยฐF 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 20โ30 minutes until firm at the edges but not frozen solid โ 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 1.5โ2 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.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Basashi recipe yet. Yours would be the first.
Share how you make Basashi
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Basashi โ frequently asked questions
What is 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 chilledโฆ
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?
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.
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.
Taste Basashi in Tokyo
Independent picks. We earn a small commission if you book through these โ at no extra cost to you. How this works.
โ Before you go to Japan
Round out your trip โ most travellers book these alongside their trip.
More dishes like Basashi
Mentaiko
Spicy marinated pollock roe, eaten with rice or pasta.
Tonkatsu
Panko-crusted pork cutlet, shatteringly crisp outside and juicy within.
Shirataki Noodles
Rooted in Japan, Shirataki Noodles is a noodle dish enjoyed for generations.
Kohada Nigiri Sushi
Kohada Nigiri Sushi counts among the traditional food of Japan, a rice dish locals hold dear.
Melonpan
Sweet bun under a crisp cookie crust scored like a melon.
Shลchลซ
Shลchลซ is a traditional spirit from Japan.
Iskender Kebab
Sliced doner over bread with tomato sauce and butter.
Beondegi
A chewy, savory Korean street snack of boiled and seasoned silkworm pupae, sold warm in small paper cups from market carts across the country.
Pollo a la Brasa
Marinated rotisserie chicken with green aji sauce.
Steak Frites
Seared steak with crisp fries and a pat of cafรฉ butter.
Beggar's Chicken
Whole chicken baked sealed in clay and lotus leaf.
Jalebi
Crisp spiral fritters soaked in saffron syrup.
Hummus Beiruti
Hummus Beiruti is Beirut's punchier hummus โ chickpeas and tahini loaded with extra garlic, fresh parsley, cumin and bright lemon.
Dimlama
Dimlama counts among the traditional food of Uzbekistan, a stew locals hold dear.
Dabeli
Sweet-spicy potato burger with pomegranate and sev.
Plov
Uzbekistan's national rice pilaf, slow-cooked with lamb, sweet carrots and whole garlic in a giant kazan.
- ๐ฏ๐ต Mentaiko · Japan
- ๐ฏ๐ต Tonkatsu · Japan
- ๐ฏ๐ต Shirataki Noodles · Japan
- ๐ฏ๐ต Kohada Nigiri Sushi · Japan
- ๐ฏ๐ต Melonpan · Japan
- ๐ฏ๐ต Shลchลซ · Japan
- ๐น๐ท Iskender Kebab · Turkey
- ๐ฐ๐ท Beondegi · South Korea
- ๐ต๐ช Pollo a la Brasa · Peru
- ๐ซ๐ท Steak Frites · France
- ๐จ๐ณ Beggar's Chicken · China
- ๐ฎ๐ณ Jalebi · India
- ๐ฑ๐ง Hummus Beiruti · Lebanon
- ๐บ๐ฟ Dimlama · Uzbekistan
- ๐ฎ๐ณ Dabeli · India
- ๐บ๐ฟ Plov · Uzbekistan
Travel guides for Japan
All travel guides →Planning a trip where Basashi is on the menu? These guides cover Japan and beyond.
Destination Guides A Food Lover's Guide to Milan, Tokyo & Seoul: What to Eat and Where
Jul 10, 2026 · 2 min read
Budget Travel Tokyo on a Budget โ How to Visit Japan's Capital for โฌ1,500 per Week
May 28, 2026 · 4 min read
Destination Guides Japan Travel Guide 2026: Tokyo, Kyoto, Osaka and Beyond
Apr 18, 2026 · 10 min read
Budget Travel Japan on a Budget: The Complete 2026 Travel Guide
Apr 13, 2026 · 5 min read
Reviews
No reviews yet. Be the first to share your experience with Basashi.
Write a review
Sign in to verify you're a real person, then share your thoughts on Basashi.
Comments
No comments yet. Be the first to say something about Basashi.