“Basashi(Horse Sashimi) – Hinotez 2, Nagoya” by Kirk K, CC BY-NC-ND 2.0 <https://creativecommons.org/licenses/by-nc-nd/2.0/>, via Flickr
馬刺しは「馬肉の刺身」の略称であり、馬の肉を薄く切って生で食べる日本料理のことです。馬肉は牛肉や豚肉といった家畜と比べると体温が高く40度ほどあり、雑菌が増殖しにくいという理由で、生で食べられるのです。食感や甘味は食べる部位によって異なるそうです。
Basashi wa “baniku no sashimi” no ryakushō de ari, uma no niku o usuku kitte nama de taberu Nippon ryōri no koto desu. Baniku wa gyūniku ya butaniku toitta kachiku to kuraberu to taion ga takaku 40 do hodo ari, zakkin ga zōshokushi nikui toiu riyū de, nama de taberareru no desu. Shokukan ya amami wa taberu bui niyotte kotonaru sō desu.
“Basashi,” short for “horse meat sashimi,” is a Japanese dish made of thinly sliced raw horse meat. Horse meat can be eaten raw because its body temperature is higher than that of livestock such as beef and pork, at about 40 degrees Celsius, which makes it less prone to the growth of bacteria. The texture and sweetness of the meat varies depending on which part of the horse is eaten.
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