Saturday, July 14, 2007

Another endorsement for horse sashimi

As the extroverted bartender and owner, Hoshi Yuichi, held court in a white dinner jacket, cracking jokes and sharing drinks with the dozen or so people in the room, a plate of unfamiliar meats arrived: a dark gathering of raw horse liver and scarlet slices of horse “sashimi.” Each equine variant had its own dipping sauce: sesame oil and sea salt for the liver, a muddle of spicy miso and garlic for the sashimi. I grew up in Kentucky, where we don't eat much horse, raw or otherwise, though after tasting the crisply cut pieces dipped in the salty oil, I'm not sure why.
--Adam Sachs, NYT, on hope within a tuna-less future

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