A recent poll conducted on myself revealed that the vast majority of me had no objection to hippophagy, horse-eating, something we carnivores have been sinking our teeth into since we first started banging two stones together and hurling spears.
If horseflesh was good enough for my Paleolithic ancestors, and still is for many modern Paleos following their primal diet, and is consumed with gusto by the Chinese, French, Italians, Mexicans, Brazilians, Argentinians, Mongolians, and by many other-ians, it ought to be good enough for me.
So what’s up with those “shocked” customers of the British supermarket chain Tesco who learned that dabs of equine DNA were present in their so-called “beefburgers”? Just exactly what do they think was in those economy meat units selling 8 for £1?
Tesco’s own regulations state that such value pack patties need only contain 47% “meat.” Aren’t those customers put off by the “drind,” the dehydrated rind or skin that is boiled then used to bulk up cheap “meat” products? Maybe not, because it can be labeled as “seasoning.”
Photos of the “tainted” patties show them to be miserable pinkish slabs seemingly extruded from an industrial pipe, then guillotined into disks by a dull blade. The small percentage of horse DNA found in those meat units was probably the most nutritious part of the whole processed concoction.
Japan, though, has a long and respected history of equine cuisine. Two of my favorite horseflesh establishments, Nakae in Taito ward and Minowa in Koto ward, have both been serving sakura niku, (cherry meat) for over a century.
The sakura moniker comes from the bright red color of the flesh which has a fine, close texture and a faint underlying sweetness. It also has more protein, less fat, less sodium, less cholesterol, and fewer calories than beef or pork. The meat is usually sourced from horses, two to six years old, free ranged and grass fed in Kyushu.
One of the best ways to jumpstart your Paleo genes is with an order of niku sashi, thin slices of raw horsemeat sashimi from the senaka, or lower back of the beast, served with a dab of freshly-grated ginger and a shoyu dipping sauce. Another popular dish is the pale pink abura sashi, slices of sashimi from back of the neck. The tender flesh is also served as basashi zushi, (horsemeat sushi) or as steak tartare.
The main attraction, however, at both establishments is sakura nabe, a sukiyaki-style dish you cook yourself in a shallow iron pot at your table. The pot holds a rich warishita broth made of dashi, shoyu and mirin. Into this broth you place a mound of shirataki, thin noodles made from devil’s tongue root; a few slices of negi, welsh onion; a couple slices of fu, wheat gluten dumplings; and thin slices of bright red momo niku, from the thigh, moistened with a spoonful of sweet brown miso.
Once the stew starts bubbling, you remove each tidbit one by one, then dip it—just as in sukiyaki—into a cup of stirred raw egg as a sauce. Be sure to keep your eye on the meat, advised the kimono-clad waitress, for it quickly colors in the simmering sauce. Eat it when it still has a few pink blushes.
In both restaurants, sitting side by side up on a kamidana, the god’s shelf, are a seemingly discordant pair of dieties: Daikoku-sama, the god of business prosperity and Batou-sama, the god and protector of horses. Apparently, they’ve worked out an agreement.
Nakae: 1-9-2 Nihonzutsumi, Taito-ku. Tel: 03-3872-5389. Monday to Friday: 5pm to 11pm. Saturday/Sundays/Holidays: 11:30am to 10pm (Last order one hour before closing). http://
Minowa: 2-19-9 Morishita, Koto-ku. Tel: 03-3631-8298. Lunch 12 noon to 2 pm. Dinner 4 pm to 9:30 pm (L.O. 9pm). Closed Thursdays. May thru October also closed on the 3rd Wednesday of the month. http://www.e-minoya.jp/