Basashi

In the mountainous heart of Yamanashi, far from the sea, horse meat has long been valued as a precious source of protein. Among its forms, basashi, in which fresh horse meat is sliced thin and eaten raw, is indispensable at local tables and drinking gatherings. It is marked by a fine grained texture and a clean finish, and certain cuts melt with a refined fattiness.

Highlights

The appeal of basashi lies in combining the firm savor of lean meat with a tender mouthfeel. The standard way to enjoy it is with grated ginger, garlic, and chopped green onion as condiments, dipped in a slightly sweet soy sauce. Cuts differ in character, from lean meat to marbled portions to the fatty mane, and tasting them side by side reveals each one distinct quality.

Enjoying the Seasons

Served cold and chilled, basashi is refreshing even in the hot season. Savored slowly with local sake or wine, it also suits an evening drink in the colder months. Paired with other regional dishes unique to Yamanashi, it lets you fully appreciate the bounty of the land.

Access and Basic Information

The dish is found mainly in the city of Kofu, at specialty shops and izakaya across the prefecture. Establishments serving horse meat dishes are scattered around JR Kofu Station, an easy stop for an evening meal. By car, the Kofu Showa interchange on the Chuo Expressway is the gateway.

A Quick Tip

Because freshness is everything for this dish, it is best enjoyed at a trustworthy specialty shop. Add the condiments little by little to find the balance that suits your taste.