But perhaps for the anatomist; I was served five cuts of horse sashimi:
How did it taste? Not really a fan of totally raw red meat myself, but I may try my luck at 馬刺. What cuts were these?
Normally in Japan you only get the fillet meat but this was a special dish. Liver, fillet, abdominal wall, neck fat and heart.
The liver had quite a strong taste but I liked it. The heart/valve/fat cut was quite chewy.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.