Basashi 馬刺し

History and Origins

The best name for the best beef production in Japan's Kumamoto is "The Horse sting." Let's cut a thin raw beef into thin pieces, but with garlic and so on, we eat with sweet-snap sieve oil. Low fat, low calories, high protein protein, high-income minerals such as iron, calcium, zinc, and so on, and so on. Now we're looking at a remarkable diet, but bearbook has always been very rich. There are many theories, but when the first emperor of Kudomoto Kudomoto was sent out, there was no food on the Korean Peninsula, no need to eat the war horses, and it was so delicious that he started to like to eat horses and meat after returning home. In the Edo, there was little meat eating habits, and some farmers were eating them. But as soon as I entered the Meiji era, it spread to Bear Books and Resorts. In the Amis, where the war horse was born, the starting of beef from postwar food was widely accepted by the people who started eating it. In the mid-'30s, they even served it at a restaurant. Even if you say "horse sting," there are differences between taste and taste in parts of the body, such as bone and flesh, including the frost and so on, including the flesh, including the skin of the horse. (Nebucho Carnival), and fat conets under man's man, and many other distinctive names for horse meat. The location shows bear's horse, which was brought up in Bear Book, as well as a colt imported from Canada, and a bear's horse that grew its meat for about a year and a half, provided a strict choice of food. Horses were originally higher in body temperature than cattle and pigs, and the bacteria that cause food poisoning were difficult to reproduce because they were raw and were able to eat meat. Also, today, they are taking full measures against parasites and other parasites by decomposing the well-managed meat processing sites and by making sure that they are frozen and distributed.

When It Is Eaten

They often eat mainly on New Year's and celebrations, but they are also eaten by supermarkets and other animals.

How It Is Eaten

The cut of meat is pretty cherry, so the alias "Sakura" is called, but it is easily oxidized, so after a while it becomes black. At the store, we keep the mass in a mass until the order comes in and keep it cool and give it to the customer. Let's cut it down, but add some flavors, such as rice or chopped onions, and eat it along with sweet-snap oil. Like the "Conne" under the frost and the mango, horse fat is too soft to melt and so we eat early. "The cherry bean" is also popular as the tip of Japanese wine and broth.

Recipe — Serves 4

Ingredients

• 200 g 馬肉
• 1/2 onion
• shiso, to taste
• garlic, to taste
• ginger, to taste

Method

1. I will slice fresh horse meat into the thickness of the two-millimeter thick so that it can cut the fibers vertically in the direction of the fibers.
2. Once in a while, we place a plate on the slice and then we place a cut horse-sharp. If you put down the flavor, you'll get sick.

More About Basashi

A horse sting is a Japanese dish where the meat of a horse is cut into thin cuts and eaten raw.

Overview

There are a lot of "tro" and "frozen" and "red" and a lot of stuff that can be taken from one end of the body, including the unusual "tatebic" and "statateback" - including the most smellless "breasts" and "tins." The area called "tro" is the top part of a rose and the areas where frost is in their red are called "frozen descent." Also, the three layers of meat spread from the shoulder of the horse on the rose are called "the daisy" and have a clear sense of smell. In addition to refrigerating, distribution is also done in terms of the freezing of food poisoning.

It is common to eat horse stings in the flavor of peppers, peppers, garlic and onions.

I've also come to see such things as horse-sharp, stabbed sushi, and sushi. Unlike cattle, beef oil has a lower melting point, and melts enough temperature in the mouth, and even frosted meat can be eaten with a knife. There are other cherry beans that eat small pieces of beef with a little soy sauce and natto. The red meat contains a synthetic "stuff" in it, and the frosty, meat is also in circulation.

Native food.

The region where the practice of horse eating is traditionally a favorite place for horses, and it is thought that the culture was rooted in the production of horses. Of these, Kumamoto Prefecture is a low-income horse production but makes up 40 percent of the post-cremination meat production, making it Japan's largest source of food. Moreover, many of the meats that now flow in Japan have been imported or imported and grown domesticly, and there are few pure national products.

A raw food processing facility.

By a notification from the Ministry of Health (then released on September 11, 1998) from the Department of Health and Food Safety, the final revision: In 2019, the only food levers ever handled are four places.

Aomori Prefecture Atom Eating Center Fukuoka Prefecture, XKumamoto Prefecture Center Kumamoto Prefecture Center for the Central Feat Center for the Bears.

These factories meet international health standards.

And this is what it looks like.

It's a heat-heated food.

If it's processed in a "living and processed facility" that meets the health standards, there's no concern about food poisoning by bacteria, but it can be contaminated by the meat process. There has also been a case of counterfeiting beef for "living food" from "heat-heating" as meat.

The live ovum worm.

The possibility of an eating poisoning caused by horse stings infected by the necrosis spores is suggested, and reported on on April 25, 2011, by the the Ministry of Health, Labour and Welfare drug department, Food and Agriculture Council of the Council of Food and Agriculture Associations, Food and Agriculture Association. The S.fridi test measure is being notified on August 23, 2011.

Prevention

According to the Ministry of Health, Labour and Welfare, these risks are reduced by freezing at central temperature minus 20 degrees below 48 hours. If you use a freezing device for more than 36 hours at -20C and -40C and faster at -40C, for details, you need to keep 18 hours at -30C and more than one hour at a time in liquid nitrogen.

Kumamoto Prefecture announced that in May 2011, meat fairs and city officials were shipping out to see if there was a disease such as E.E.A. and salmonella bacteria. But in September of that year, they did not freeze Canadian horse wool rather than frozen it.

Text adapted and translated from the Japanese Wikipedia article 馬刺し by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.