Basashi (Kumamoto Raw Horse Meat)

Ensure the sashimi-grade horse meat is very cold but not frozen solid. Slice the sashimi-grade horse meat very thinly against the grain, about 2-3mm thick. Arrange the slices neatly on a serving platter.

Peel the daikon radish and grate it finely. Lightly squeeze out excess water from the grated daikon radish and form it into a small mound.

Wash the shiso leaves and pat them dry. Arrange the shiso leaves decoratively on the platter around the horse meat.