Since Buddhism arrived in Japan in the middle of the 6th century up until the end of the Edo era in 1867, it was banned to eat meat publicly across the country. The prohibition was based on a Buddhist admonition not to kill animals. However, meat was consumed secretly in those days, including horse meat. It was true that horses were one of the most treasured animals back then: They were used as a means of materials transportation. Warriors also kept horses, as a status symbol as well as for battles. For farmers, horses were a valuable farming aid (and continued to be so until the 1960s when four wheel tractors really began to appear in Japan.) However, when food supply became scarce, farmers had to kill old horses for food.

Today, horse meat is still loved in some areas of Japan, with "basashi," or raw slices of horse meat, being especially notable. However, overall consumption has been declining year after year. Horse meat is commonly called "sakura" (cherry) here as it turns into vivid cherry in color when cut and exposed to air. While Europe has the highest consumption of horse meat in the world (with France leading the other European countries), the consumption in Japan may quite possibly pick up as health-conscious people begin to appreciate horse meat which generally contains less fat, and more protein, iron and glycogen, than beef and pork.

The annual horse meat consumption in Japan reaches some 20,000 tons, about two thirds of which are imported primarily from Canada, the U.S.A, and Australia. These imports include live horses that, after arrival here, are further raised to develop "marbled" tissue, which is favored by the Japanese. Knowing this, an increasing number of horse raisers in the exporting countries feed special marble-developing fodder to their herds to better cater to the Japanese palate.

While sometimes subjected to criticism of perceived cruelty, "basashi" is one of many special delicacies in the world that are uniquely regional. These specialties were born in regional culinary cultures, and handed down for generations while being refined. With the proliferation of today’s standardized tastes, it is worth preserving these regional culinary traditions.

Japanese horse- meat market

The annual horse meat consumption in Japan reaches some 20,000 tons, about two thirds of which are imported primarily from Canada, the U.S.A, and Australia. In recent years, setting an eye on the Japanese horse-meat market, an increasing number of horse raisers in the exporting countries feed special formulae of cereals to their herds to better satisfy the Japanese palate.
Bouvry Exports Ltd., a Canadian firm, has been cooperating with Shibamoto Sangyo, based in Japan, for a quarter of a century to raise horses based on a Japanese formula and then supply the meat to Japan. (Mr. Claude, the president of Bouvry, at his farm)