Following the revelation that Brits have been buying horse meat tainted beef from leading supermarkets, this week’s headlines (and punch lines) have taken on a decidedly equestrian orientation.
ith a large and vocal proportion of the UK public disgusted about the mislabelling of a traditionally taboo food, this case of cross contamination has escalated into an all out social outcry. However, in some regions of Asia, horse meat has been a staple cuisine for millennia. Sweet and surprisingly tender, lack of historical cultural inhibition over eating this low fat protein in the region has led tothe development of a variety of delicious and innovative ways to consume Black Beauty and Co.
A traditional wine made of fermented mare milk, known as airag, or kumis, is also still drank throughout Asia
The forerunner (sorry) of Asian horse meat produce production is undoubtedly Mongolia. Traditional pastoral nomadic lifestyles in Mongolia mean that horses have long played a role in the diet of this nation, providing both meat and milk for people living in arid, windswept planes. Although in recent years its popularity has declined in favour of beef and pork, Mongolia is still one of the biggest producers of horse meat, and exports to many other Asian countries. A traditional wine made of fermented mare milk, known as airag or kumis, is also still drank throughout Asia and plays an important role in hospitality rituals, especially on the Central Asian Steeps.
Similarly, in other central Asian nations horse meat is an important source of protein, as well as being symbolic of their national cuisine. In Kazakhstan there is a dish sourced from almost every part of the animal, from the neck to the intestines and rectum, and in Kyrgyzstan horse meat is traditionally consumed at big family gatherings.
Horse Meat is also eaten barbecued, in corned meat products, or thanks to one enterprising company, in controversial ice cream form
Visitors to Japan who have partaken in communal izakaya pub food may have already unwittingly consumed horse meat, in the form of sashimi (as this writer found out when presented with a selection of raw meat and fish one evening). This is sometimes known as sakuraniku, or cherry blossom meat, owing to the lurid red colour of the dish. Horse Meat is also eaten barbecued, in corned meat products, or thanks to one enterprising company, in controversial ice cream form.
Parts of South Korea and Indonesia also serve equine barbecue, seasoned with local sauces and traditional vegetable accompaniments. Although many areas of China balk at the meat thanks to a common consensus that the taste is simply not that great , those curious to try local takes on equine cuisine can try horse meat rice vermicelli in the south of the country, or grab a delectable sounding donkey burger in the Hebei province.
