Whenever I want to eat horse sashimi, I think of Somari.
It makes me very happy when customers say this!
Thank you, producer! Chef, you did it! I think, “Thank you, chef!
Anyway, it is the power of the ingredients! And it is our love for horse meat that brings it out.
Horse meat is often lumped together, but there are several types of horses that can be used for food.
First of all, there are two main types of horses: heavy breed horses and light breed horses.
As the term implies, a heavy stallion is a large horse that weighs between 800 kilograms and one ton at the time of shipment,
(Just like Raoh riding in Fist of the North Star).
A light stallion weighs around 400 to 600 kilograms.
Thoroughbreds, known as racehorses, and Arabs are light-bred horses, and Aizu in Fukushima Prefecture is famous for their production area.
Of course, these horses are raised for food, not for processing.
On the other hand, the main breeds of heavy stallions are Breton, Percheron, and Belgian.
These are breeds of horses that are fleshy and easily sinewy, and are sought after for their delicious sinewiness.
Somari serves these breeds.
It is a heavy breed horse produced in Kumamoto, the birthplace of the proprietress.
To be precise, we purchase horse meat imported from Canada and fattened in Kumamoto.
This route is actually quite common.
The perfect balance of melt-in-your-mouth fat and leanness
Horse fat melts in the mouth and is characterized by its lightness.
This is because unsaturated fatty acids (such as linolenic acid) make up a large portion of it.
Producers say, “The taste of horse meat is determined by the feed.
In addition to hay and rice straw, they feed barley, fusuma, corn, and other grains to fatten the horses.
The combination of these grains and the timing of their feeding is a trade secret.
Those who say that Somari’s horse dishes are “delicious! I am sure that those who say “Somari’s horse dishes are delicious!” have experienced the perfect balance of lean meat and fat, as well as the melt-in-your-mouth quality.
The deliciousness of Somari’s specialty, horse shabu-shabu, is only possible with the right amount of fat in the meat.
The taste of horse meat differs from restaurant to restaurant because of the different types of horse meat. The flavor also varies depending on the way the meat is raised.
Compared to beef and pork, horse meat is still rare.
Many people have probably never had horse meat before.
If you eat something for the first time and it does not taste good, you will probably stop eating it afterwards.
We would like to invite those who have never had horse meat to taste our carefully selected horse meat.
As a final aside, there are more than 100 species of horses in the world, and there are also several native breeds in Japan, including the Kiso horse and the Taishu horse.
The native species are protected and are not used for food.