While sashimi is globally recognized as a delicacy of thinly sliced raw fish, the traditional Japanese culinary technique extends well beyond seafood. In Japan, raw horse meat, known officially as basashi or colloquially as sakura niku (“cherry blossom meat”), is a prized regional specialty with a history dating back centuries. Far from a modern shock-value novelty, horse meat sashimi is celebrated for its distinct texture, nutritional profile, and deep roots in traditional food culture.
While Western diners almost universally associate sashimi with raw seafood, the word itself actually translates to “pierced body” (sashi meaning pierced, and mi meaning body or meat). In traditional Japanese food culture, sashimi is a highly respected culinary technique dedicated to serving raw, unadorned, premium-quality proteins at the absolute peak of freshness. Because the preparation relies entirely on the pure quality of the ingredient rather than cooking or heavy seasoning, the practice extends across the entire spectrum of proteins, including beef (gyusashi), chicken (torisashi), and raw horse meat. Preparing land-based meats as sashimi is an ancient, deliberate discipline governed by its own strict safety standards and distinct flavor profiles.
Raw Chicken Too? Explore the culture & preparation of chicken sashimi, known as torisashi or toriwasa in Japan, how it’s prepared & a realistic look at agricultural regulations. Read More: Chicken Sashimi (Torisashi): Japan’s Raw Poultry Culinary Tradition
The Origins of Sakura Niku and Kumamoto Culture
The Japanese call horse meat Sakura niku, which translates to “cherry blossom meat” (sakura meaning cherry blossom). They named it this because of the intense red or pinkish color of horse meat, which is visually much redder than beef.
This delicacy is a historic specialty of the Kumamoto Prefecture on Kyushu Island, a region that has been home to a large number of horse farms since at least the 1600s. The tradition originally took root under the samurai warrior Katō Kiyomasa as daimyō governing the then Higo Province. When his troops faced severe military supply shortages during a siege, they were forced to resort to eating horse meat. The soldiers grew to appreciate its distinct flavor, firmly establishing Kumamoto as the historical capital of the trade.
Despite these deep roots, the eating of horse meat didn’t become widely popular across Japan until the 1960s. As automobiles rapidly replaced horses for transportation and agricultural labor, farms faced a sudden surplus of animals. Realizing the culinary potential, producers pivoted, and the modern consumer market for basashi was born.
How Horse Sashimi (Basashi) is Served and Eaten
When considering how this dish is prepared, it helps to clear up a common point of confusion regarding sashimi versus sushi. Sushi actually refers specifically to the vinegared rice mixture that we associate with the dish. So, although you might eat sushi with raw fish or other proteins in it, sashimi itself is not the same thing as sushi. With that said, raw horse meat is versatile enough that it is sometimes served as a sushi topping as well.
When horse meat is sliced thin for a raw presentation, it is most commonly called basashi or umasashi (uma being another Japanese word for horse). Unlike delicate white fish sashimi, which is sliced paper-thin, basashi is typically sliced slightly thicker to accentuate its lean, melt-in-your-mouth muscle texture.
Traditional presentation dictates that the meat be served cold and accompanied by soy sauce, shiso leaves, and shredded daikon radish. However, instead of the standard wasabi used for seafood, basashi is traditionally paired with grated ginger or garlic, and a sweeter variety of Kyushu soy sauce to complement the unique iron richness of the meat.
While raw basashi is the most iconic presentation, the meat is adapted to other cooking styles as well. It may be dipped into a hot, tableside broth known as sukiyaki, or grilled table-side over an open flame as yakiniku.
Taste Profile and the Microbial Reality of Horse Meat
Although many Americans have a cultural aversion to eating any animal kept as a pet or companion, not all cultures share this perspective. There have also been lean times when Americans have historically consumed horse meat. For instance, during World War II, New Jersey temporarily made it legal to sell horse meat for consumption to make up for the severe shortage of beef. This allowance was lifted after the war, and horse meat once again faced bans, though additional exceptions popped up through the early 1970s.
Outside of the United States, many countries have traditionally consumed horse meat, and even horse milk, as a mainstream protein source. Among them are the French, Belgians, Swedish, and Italians, as well as various cultures across South America, Southeast Asia, and China.
Nutritionally, horse meat is higher in protein than beef, lower in fat, and typically has a naturally sweeter taste profile. While a common misconception dictates that the meat is always incredibly tough, this tough texture is exclusively the result of eating older horses who have been worked extensively during difficult economic times.
The production of horse meat for raw consumption in Japan is governed by strict oversight. The Ministry of Health, Labour and Welfare enforces sanitary and processing standards on basashi facilities, including targeted government inspections.
Further Reading
Cotton Candy Names Around the World: Spun Sugar vs. Hand-Pulled Traditions