Basashi: Japan's Top Horse Meat Consumption Culture That Kumamoto is Proud Of

Basashi: Horse Meat Culture That Kumamoto Continues to Protect

Kumamoto Prefecture is Japan's largest horse meat production and consumption area, accounting for approximately 40% of Japan's horse meat consumption. "Basashi" is a dish of horse meat sliced thin and eaten raw, with ginger, hot miso (kara-miso), and garlic as condiments in the Kumamoto style. While there are various theories about why horse meat culture developed in Kumamoto, it is said to have originated when Kato Kiyomasa-ko ate horse meat as food during the Warring States period.

Types and Cuts of Basashi

Basashi has various cuts including "lean (thigh and rump)," "marbled (loin and rib)," "mane (kotate, white collagen cut)," and "liver." The "mane" in particular is a unique sweet-flavored white fat layer rich in collagen — a Kumamoto-exclusive delicacy unavailable elsewhere.

Restaurants Where Basashi Is Available

Many yakiniku restaurants, izakayas, and Japanese restaurants in Kumamoto City serve basashi. Served as a standard menu item in particular at restaurants around Kamidori, Shimotori, and Kumamoto Castle. Can also be purchased at supermarkets.

Karashi-Renkon (Mustard Lotus Root)

"Karashi-renkon (mustard lotus root)," a Kumamoto specialty alongside basashi, is lotus root with holes filled with kneaded mustard and deep-fried. Characterized by sharp spiciness and lotus root crunchiness, it pairs perfectly with basashi.

Access

From JR "Kumamoto Station" by city tram (streetcar) toward Kamidori and Shimotori. Basashi can be enjoyed at various locations throughout the city.