Kumamoto Prefecture is one of Japan’s best-known destinations for horse meat cuisine. Horse meat is used in a variety of dishes, from sashimi to grilled preparations and hot pots, and has a long-standing place in the region’s food culture.
One of Kumamoto’s signature dishes is basashi, thinly sliced raw horse meat. It is commonly served with sliced onions, grated ginger, and garlic, then dipped in sweet soy sauce. The meat’s attractive pink color has earned it the nickname “sakura-niku,” meaning “cherry-blossom meat.” Basashi is often enjoyed as a side dish with drinks.
Different cuts offer distinct flavors and textures. Examples include harami, futaego, tagegami, and akami. Depending on the cut, the meat may be lean and delicate or have a richer texture, allowing diners to discover a range of tastes within the same specialty.
Horse meat is also enjoyed in cooked dishes, including grilled meat, smoked meat, and shabu-shabu, in which thin slices are briefly swished through hot broth. These preparations offer alternatives for visitors who would prefer to try horse meat cooked rather than raw.
Several stories explain how horse meat became established in Kumamoto’s cuisine. One account attributes its promotion to Kiyomasa Kato, the feudal lord of Higo, during a period of severe food shortages. Over time, horse meat became a familiar local specialty and is now enjoyed in many parts of Japan, with Kumamoto remaining particularly famous for it.