Basashi

This Kumamoto specialty is horse meat sashimi. The origin is not clear, but one common and interesting belief is related to the local hero, Kiyomasa Kato. When his samurai army ran out of food during the invasions of Korea, he was forced to eat military horse meat and found it good. After returning to Kumamoto, he often ate horse meat raw or cooked. This marked the beginning of the eating habit of basashi.

Outside Kumamoto, basashi is often served as one kind only, but in Kumamoto, horse meat is divided into many parts, like beef and pork. These parts include toro (fatty), shimofuri (marbled), akami (lean), tategami (neck), and futaego (a limited part of the belly).

The body temperature of horses is high enough to allow the meat to be eaten raw.

Horse meat is called sakura. There are several theories as to why it is called sakura. The most reasonable theory is that the color of the meat resembles cherry blossom pink. The funniest theory is that during the Meiji period, horse meat was used as a false ingredient for Gyu Nabe, which is now known as sukiyaki. The word sakura is sometimes used to refer to a false guest who promotes buying.

Karashi Renkon

This is lotus root stuffed with mustard. It is a fried dish from Kumamoto. It is only cooked in Kumamoto.

Ikinari Dango

These are steamed flour buns with sweet bean paste and sweet potato. “Ikinari” means “suddenly.” It is called this because it is easy to make when entertaining guests.

Taipien

This is a noodle dish from Kumamoto. It is similar to champon in Nagasaki, with vegetables, seafood, and tasty soup, but the noodles are made from harusame, glass noodles made from bean starch. The main topping is deep-fried egg, called 虎皮蛋 (Hu Pi Dan).

Hitomoji Guruguru

Thin spring onions are boiled, and the white roots are rolled with the green parts. It is eaten with miso paste seasoned with vinegar. Hitomoji means “green onions.” Guruguru is an onomatopoeia for something in a rolled shape.

Kumamoto Ramen 

Kumamoto City is also known for its ramen in Kyushu. It is characterized by fried garlic chips and garlic-seasoned oil. These toppings make it unique.