EnglishHorse meat soba
As a companion for rice or as a knob for liquor
Horse meat soba introduction
Kumamoto Prefecture is ranked No. 1 in Japan for horse meat production (Ministry of Agriculture, Forestry and Fisheries in 2019). It is also called 'cherry meat' or 'ketobashi,' and horse sashimi is known as a specialty among horse meat. When Kiyomasa Kato, the lord of Higo Domain, forced to eat warhorses when he was out of food to Korea, it was so delicious that eating horse sashimi after returning home was said to spread the food culture of horse meat and horse sashimi I have it.
Horse meat is a healthy food because it is rich in protein and vitamins and has low fat content, but it was served as a medicinal dish such as being eaten by injured and sick people even during the Edo period when meat eating was prohibited. It's called. In Kumamoto Prefecture, it was eaten by some farmers before the war, but the grazing land at the foot of Mt. Aso was an army horse production area, and horse meat dishes spread by using warhorse meat, which ended its role as a substitute for beef and pork because of the post-war food difficulties . It began to be served in restaurants in the Showa 30s. Horses are sold alongside beef and pork in supermarkets, and are popular enough to be used in curry and meat jaga. Among them, after processing horse sashimi, use the excess cut meat, add soy sauce, sugar, and ginger and boiled until it is sweet and shigure boiled has been a side dish of common people since ancient times, as a snack for rice or as a snack for sake I've been familiar with it. It is familiar as an ingredient for soba and udon, and speaking of niku-soba (udon) in Kumamoto, was simmered with horse meat.
It is served at soba and udon shops and so on, and you can eat it all year round.
ShigureNi is eaten on top as an ingredient for warm soba and udon.
Horse meat is a healthy food because it is rich in protein and vitamins and has low fat content, but it was served as a medicinal dish such as being eaten by injured and sick people even during the Edo period when meat eating was prohibited. It's called. In Kumamoto Prefecture, it was eaten by some farmers before the war, but the grazing land at the foot of Mt. Aso was an army horse production area, and horse meat dishes spread by using warhorse meat, which ended its role as a substitute for beef and pork because of the post-war food difficulties . It began to be served in restaurants in the Showa 30s. Horses are sold alongside beef and pork in supermarkets, and are popular enough to be used in curry and meat jaga. Among them, after processing horse sashimi, use the excess cut meat, add soy sauce, sugar, and ginger and boiled until it is sweet and shigure boiled has been a side dish of common people since ancient times, as a snack for rice or as a snack for sake I've been familiar with it. It is familiar as an ingredient for soba and udon, and speaking of niku-soba (udon) in Kumamoto, was simmered with horse meat.
It is served at soba and udon shops and so on, and you can eat it all year round.
ShigureNi is eaten on top as an ingredient for warm soba and udon.
