🐟 Basashi (Horse-Meat Sashimi)
Yamanashi, known as Kai Province since the Ritsuryo system era, has been recognized as a contributor of tribute horses. The "Kai no Kurokoma" (Black Horses of Kai) were a coveted brand among the aristocracy during that time. Furthermore, during the heyday of Mount Fuji's pilgrimage, many horses were kept for carrying the loads of climbers. Due to the proximity of horses, it is said that horse meat dishes became popular because they were readily available and affordable. "Basashi" is a simple dish where raw horse meat is dipped in condiments and soy sauce. Despite its simplicity, it is a representative dish of horse meat, offering the luxurious texture of high-quality horse meat and a delicate sweetness from its light fat. In dishes like "Yoshida Udon," which has been selected in "Yamanashi Local Food" and "Local Cuisine Selection of Agricultural, Mountain, and Fishing Villages," sweet and savory simmered horse meat is often placed on top. In addition to its delicious taste, horse meat is known for its high nutritional value, including iron, minerals, vitamins, and more. It is highly regarded for being high in protein, low in calories, and considered a low-allergy food. Additionally, horse meat is sometimes referred to as "sakuraniku" (cherry blossom meat), and there are various theories about the origin of this name. One theory suggests it is because horse meat itself has a beautiful cherry blossom color. Another theory links it to the idea that horses, when well-fed during the cold season and fattened for winter, produce exquisite basashi in spring. In the Edo period, when openly consuming certain meats was restricted, there is a theory that horse meat was referred to as "sakura" as a euphemism. Another theory ties it to a phrase sung by Ryoma Sakamoto, "Why tether a horse to a blooming cherry blossom? If the horse shows courage, the flowers will scatter," as the origin. Indeed, horse meat can be considered a food ingrained in the local cuisine of various regions, with its consumption deeply rooted in the culinary practices of different communities.