Basashi 馬刺し

History and Origins

Yamanashi was known as the land of horses from the time of the rule, which was called the "pronounced country," and "the Black of the Great" was the brand of the noblemen's longing. There was a religious climb in Mt. Fuji, and many horses were kept to catch the climbers. The fact that horses were around is said to have given rise to the cheap meat dishes. Although "horse stinging" is a simple way of eating raw beef into the flavor and oil, it is a typical dish of beef that enjoys a rich taste of beef and sweet, sweet fat. The "Kyoda" selected for the "Schinji" and "Sai" chosen for the rural villages is served with sweet, steamy beef. And beef is known not only for its delicious flavor but also for its high nutritional value, such as iron, minerals and vitamins. High protein content, low calories, and even low allergic foods are highly valued. Also, horse meat is called cherry, but it comes from various sources. The theory that horse meat itself has a beautiful cherry color, the theory that in cold weather it can be fat and in winter spring stings are exquisite, the theory is that during the Edo era, it did not eat meat openly and called it "the cherry" as a secret term. It's a food that was rooted in people's food in the region.

When It Is Eaten

They're being eaten year after year.

How It Is Eaten

I'll put some of my favorite flavors on the cut beef, but I'll put them on the meat and eat them.

Recipe — Serves 1

Ingredients

• 70 g 馬刺し
• 10 g ginger
• 40 g daikon radish
• 1 tbsp soy sauce
• 15 g long green onion
• 1 shiso

Method

1. Cut off the club sting.
2. The radish will be cut into thin strips.
3. I'll keep the long hair in my mouth.
4. I'm going to cut down the ginger.
5. I'll put a large-rooted tote on the plate, or I'll put a horse-sharp on it, or I'll carry it in order, or I'll get a long hand-to-hand hand-to-hand order.

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.