Hi everyone– I apologize for the lack of posts over the past couple of weeks, as I had last-minute plans to be in Hong Kong.
Recently, I read about a Queens, NY restaurant that was planning to serve horse meat, yet quickly rescinded those plans when the Animal Supporters Society (…or similar, actual groups) and health organizations voiced their displeasure. The equine is saved from the dinner plate once more. In New York City. But drive up to Quebec, Canada, and you can find Monsieur Ed, chilling in the supermarket.
Or, if you’re not too interested in separatist movements, try a visit to Japan. Japan, the country that prides itself in cleanliness, multiple ways to imagine an octopus and consuming endangered animals much like its Sea of Japan neighbors, is also where a diner may relatively easily sample horse. Not buying it? Want to see it offered on a menu?
Hmm, you may be right. I could have located a similar font to the others words and typed it in. But why do that? So that I could use a 3D printer to create the next pictured item?
よくもまあ yokumo maa (You’ve got some nerve)! Well, basashi (馬刺し), raw horse meat (sliced like sashimi), is also known as 桜肉 sakuraniku (literally, cherry blossom meat) for its generally pink color. It’s more commonly eaten in Kumamoto and Ooita on Kyushu island, as well as in Nagano, but if you’re just ambling about Tokyo’s izakaya (convivial bars with much food), you might be in luck; I tried the above at one in Kabukicho. Most of what you see is edible (though I feel a botanist would be writhing in as much pain as a PETA activist), although the soy sauce was a bit camera-shy. Although one of the popular ways to eat it is as basashi, another way is in a colder state. (Have you ever tried a viper ice cream shake? Whoops, wrong post)
Does a mouthful of hay sound more appetizing than horsemeat? Do you think it should be allowed on the restaurant menu in Queens?