Basashi
Basashi, or horse meat sashimi, is a famous specialty of Kumamoto. While its exact origin is unclear, a popular local legend attributes its beginnings to the feudal lord Katō Kiyomasa. During the Japanese invasions of Korea, his armies faced food shortages and resorted to eating their military horses. Finding the meat palatable, Kiyomasa continued the practice upon returning to Kumamoto, thus establishing the local tradition of eating horse meat, both raw and cooked.
Unlike in other regions where it may be served as a single type, in Kumamoto, horse meat is categorized into specific cuts, similar to beef and pork. These include:
- Toro (fatty)
- Shimofuri (marbled)
- Akami (lean)
- Tategami (neck)
- Futaego (a limited cut from the belly)
Horse meat can be safely eaten raw in part because a horse’s higher body temperature makes it less susceptible to certain parasites.
The meat is often called sakura (cherry blossom). The most common explanation is that its color resembles the pink hue of cherry blossoms. A more anecdotal theory suggests that during the Meiji period, horse meat was sometimes passed off as beef in gyū nabe (a precursor to sukiyaki), playing on the term sakura, which can also refer to a “planted” or fake customer used to encourage sales.
Karashi Renkon
Karashi Renkon is a distinctive fried dish from Kumamoto, made by stuffing lotus root with a spicy mustard-miso paste and then deep-frying it. It is a unique local specialty, rarely found prepared in this way outside of Kumamoto. The crispy texture of the lotus root contrasts with the sharp, pungent filling, creating a beloved flavor combination.
Ikinari Dango
Ikinari Dango are simple steamed dumplings made from wheat flour dough and filled with sweet potato and sweet red bean paste (anko). The name ikinarimeans “sudden” or “impromptu,” as these treats can be prepared quickly when unexpected guests arrive. They are a classic homemade sweet from Kumamoto Prefecture.
Taipien
Taipien is a noodle dish from Kumamoto. While similar to Nagasaki’s champon—featuring a rich broth with vegetables and seafood—it is distinct for its use of translucent harusame noodles made from bean starch. A characteristic topping is the deep-fried egg, known as 虎皮蛋 (Hupi Dan) or “tiger skin egg,” prized for its crispy, textured surface. The dish reflects Chinese culinary influence adapted to local Kumamoto tastes.
Hitomoji Guruguru
Hitomoji Guruguru is a traditional side dish from Kumamoto. Thin spring onions are boiled, then the white root ends are used to roll the green tops into a coiled shape. It is typically served with a miso paste seasoned with vinegar. The name comes from hitomoji (a type of green onion) and guruguru (an onomatopoeia for something coiled or rolled).
Kumamoto Ramen
It is characterized by its tonkotsu (pork bone) broth, but its defining features are the aromatic toppings:
- Fried garlic chips (kogori ninniku)
- Garlic-infused oil (ma-yu)
These additions provide a deep, savory aroma and a rich, complex flavor that sets it apart from other regional ramen styles, such as Hakata’s more straightforward tonkotsu ramen.
