Basashi: Naganos Horse Meat Tradition of the Ina Valley

Basashi is thinly sliced fresh horse meat eaten raw, long enjoyed in Naganos Ina Valley. Low in fat and rich in quality protein, horse meat charms with a light taste and tender texture. It is classically served with garlic soy sauce or ginger soy sauce, and its cherry-pink color earns it the name sakura-niku.

Highlights

Cuts such as lean meat, marbled meat, and mane differ in texture and flavor, so a mixed plate is a joy to compare. Because freshness is everything, specialist shops take great care with sourcing and handling. Local izakaya also serve stewed horse meat and sakura-nabe hot pot.

Enjoying the Seasons

It can be enjoyed year round; light lean meat is easy to eat even in the heat, while in winter a warm sakura-nabe warms the body. Paired with local sake, it conveys the richness of Shinshu cuisine.

Access and Basic Information

It is served at diners and izakaya in southern Shinshu such as Ina and Iida. Around Iida Station, shops handling horse-meat dishes are scattered about, popular as a food pleasure of southern Shinshu sightseeing. Lean meat is relatively affordable while marbled cuts and mane tend to cost more, and a mixed plate or single dish runs from around a thousand to several thousand yen.

Practical Travel Notes

Shinshu horse-meat cuisine is said to have begun in the Ina Valley, a home taste rooted not only in restaurants but in households around Iida and Ina. Many specialist shops serve lean, marbled, and mane cuts on one plate, so first-timers can grasp the differences with a comparison assortment. Frozen vacuum packs travel well as souvenirs, and checking the thawing method at the shop lets you enjoy them at home. Southern Shinshu offers many sights such as the cherry rows of the Ina Valley and the Tenryu River, and shops serving basashi often open mainly in the evening, so sightseeing by day and regional food by night makes for an easy plan. Since it is eaten raw, choosing a shop with sound freshness handling and minding your condition brings peace of mind.

A Quick Tip

For a first taste, start with lean meat, which is easy to eat. A small amount of garlic or ginger as a condiment brings out the meats umami even more.

Practical Information for Your Visit

• Main areas where it is served: The official website of the City of Ina states that "the custom of eating horse meat in Shinshu began in Ina", and in the Ina Valley, alongside basashi (horse sashimi), "otaguri" - horse offal simmered slowly in soy sauce or miso - is also loved as a local speciality.
• How to eat it: In the Ina Valley the standard way to enjoy basashi is with soy sauce mixed with grated ginger (Nagano Inadani Tourism Bureau).
• Finding a restaurant: A list of restaurants serving it is published on the official website of the Ina City Tourism Association. For enquiries, contact the Tourism Division of Ina City Hall (0265-78-4111).
• A note of caution: Eating raw horse meat can occasionally cause temporary diarrhoea and vomiting due to the parasite Sarcocystis fayeri; this is said to be preventable by freezing the meat to a core temperature of minus 20 degrees Celsius for 48 hours or more.

* Opening hours and prices vary from restaurant to restaurant.

(Sources: City of Ina official website "Horse Meat Dishes (Basashi and Otaguri)", Nagano Inadani Tourism Bureau "Horse Meat Dishes", Tokyo Metropolitan Bureau of Public Health "Food Safety Information: Sarcocystis fayeri")

Information Sources

This article is compiled from tourism information for Nagano Prefecture together with information published by each restaurant. Prices, menus and seasons are subject to change, so please check each restaurant's official information for details.

Sightseeing Checklist

• Budget guide: From the 1,000-yen range per plate
• Where to eat it: Restaurants and izakaya in southern Shinshu, such as Ina and Iida
• Best time of day: Mainly in the evening, as an accompaniment to local sake
• Avoiding the crowds: Popular places get busy at night, so book ahead or shift your timing
• Combine it with: Comparing lean and marbled cuts, local Shinshu sake, and the nature of southern Shinshu