Meat
Japanese Baniku
A tier
Baniku is Japanese horse meat, especially associated with Kumamoto and other prefectures, eaten as basashi (horse sashimi), steaks, and hot-pot slices. Extremely fresh, carefully handled young horse is essential for raw preparations. Flavour is sweet, clean, and fine-grained—among the most refined horse-meat presentations globally. Fat (tategami from the neck) is prized raw. Strict hygiene and specialised supply chains define quality baniku.
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Characteristics
Preparations
Traits
History
Regional Japanese horse-meat eating persisted where Buddhist beef taboos shaped diets.
Kumamoto and related areas commercialised basashi as a specialty.
Nationwide recognition made baniku a gourmet regional product.
High-end basashi bars showcased premium fat and lean selections.