nearane
09-28-2005, 07:46 AM
Napansin ko po na marami na pala dito sa TF ang mahilig kumain ng “natto” . Ako rin po ay kumakain ng natto. Itatanong ko lang po kung meron din dito sa TF ang nakatikim na o kumakain o mahilig kumain ng “BASASHI” (raw horse meat) at “REBASASHI” (slice raw liver).
Ang kaibigan ko pong hapon ang nagturo sa akin kumain ng basashi at rebasashi. Yong pong basashi ay walang problema dahil lasa syang maguro no sashimi (slice raw tuna), masarap po para sa akin dahil mahilig po ako sa maguro no sashimi pero yong pong rebasashi, para po sa akin eh ok lang pero kung pupunta ako sa restaurant para kumain lang ng rebasashi siguro hindi ko gagawin. Kayo po, ok lang po ba sa inyo?
Warning lang po sa mga bago dito sa Japan. Huwag ninyo pong sasabihin na “I`m hungry I can eat a horse” kasi po baka bigyan kayo ng basashi na meron pang kasamang rebasashi, at ma-shock kayo. (biro lang po):whistle:
Teddy
09-28-2005, 09:51 AM
Hindi pa ako nakakatikim ng mga iyan… Sa akin medyo kadiri sila. Yukke(Korean raw beef sashimi) nga lang ang kaya ng tiyan ko sa mga raw meat:food:
:mohawk: :mohawk: :mohawk:
stanfordmed
09-28-2005, 09:53 AM
I’ve only tasted a slice of Basashi, but not Rebasashi. I’m willing to taste a tiny bit of Rebasashi and that’s probably how far I would go. I’ll stick to 
sashimi. :food:
Food Glossary:
Liver has immense nutritional value … providing, that is, that it comes from a fairly young animal. Because liver acts as a clearinghouse or filter for substances that enter the body, it tends to store and absorb unwanted chemicals, medicines and hormones that an animal might be fed. Naturally, the older the animal the greater the accumulation of these unwanted substances, which, according to some, offset liver’s nutritional value. For this very reason, many people choose the more expensive calves liver over beef liver. There are several ways to distinguish between the two. The color of beef liver is reddish-brown, compared to the paler pinkish-brown of calf’s liver. Liver from a mature animal also has a stronger odor and flavor than that from a youngster. Additionally, it will be less tender.
Hindi pa ako nakakatikim ng mga iyan… Sa akin medyo kadiri sila. Yukke(Korean raw beef sashimi) nga lang ang kaya ng tiyan ko sa mga raw meat.
Teddy-san,
I have eaten Yukke, too. But stopped eating beef back in the states due to mad cow disease. Now that I’m in Japan, I started eating beef again.
betong
09-28-2005, 11:30 AM
There’s a Korean barbecue place near our place (yakinikku) where the specialty is rebasashimi. We sometimes go there with my feline lady friend. She just loves it.:food:
I kinda like it but rather have it grilled though (just slightly with a bit of salt). :king:
stanfordmed
09-28-2005, 03:20 PM
In Japanese cuisine raw horse meat is called sakura (cherry blossom) from its pink color. It can be served raw as sashimi - where it is called basashi (Japanese: 馬刺し, ばさし) - in thin slices dipped in soy sauce, often with ginger and onions added. It is also commonly found on menus for yakiniku as baniku (Bani - Wikipedia ku&action=edit), and thin slices of meat are sometimes served wrapped in a shiso leaf.
Kumamoto and Matsumoto are famous for basashi, and it is common in the Tohoku region, although basashi restaurants can be found all over Japan.
There is also a dessert made from horse meat called Basashi ice cream.
http://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Basashi_icecream.jpg/180px-Basashi_icecream.jpg (http://en.wikipedia.org/wiki/Image:Basashi_icecre am.jpg)
My first Basashi tasting (only one slice) 
:
houseboy
09-28-2005, 08:40 PM
Napansin ko po na marami na pala dito sa TF ang mahilig kumain ng “natto” . Ako rin po ay kumakain ng natto. Itatanong ko lang po kung meron din dito sa TF ang nakatikim na o kumakain o mahilig kumain ng “BASASHI” (raw horse meat) at “REBASASHI” (slice raw liver).
Ang kaibigan ko pong hapon ang nagturo sa akin kumain ng basashi at rebasashi. Yong pong basashi ay walang problema dahil lasa syang maguro no sashimi (slice raw tuna), masarap po para sa akin dahil mahilig po ako sa maguro no sashimi pero yong pong rebasashi, para po sa akin eh ok lang pero kung pupunta ako sa restaurant para kumain lang ng rebasashi siguro hindi ko gagawin. Kayo po, ok lang po ba sa inyo?
Warning lang po sa mga bago dito sa Japan. Huwag ninyo pong sasabihin na “I`m hungry I can eat a horse” kasi po baka bigyan kayo ng basashi na meron pang kasamang rebasashi, at ma-shock kayo. (biro lang po):whistle:
Kung may mga Ilocano diyan, malamang alam nila yung “REBSASHI”. Yun nga lang, may sangkap pa ito bago kainin. Sa amin, nilalagyan namin ng Kalamansi, Sili at Asin ang “REBASAHI” bago kainin. Parang Kilawin din siya, kaso nga lang e Liver ang ginamit. Masarap po siya!!!:toast:
Hungry eyes
09-28-2005, 09:33 PM
as of me.i dont like rebasashi.kasi pag ng burp …nandun parin un lasa…basashi is good and delicious…deep mo sa gomabura with salt…and i also eat sashimi but i dont like sushi…weird…?
chepot
09-29-2005, 11:45 AM
Itatanong ko lang po kung meron din dito sa TF ang nakatikim na o kumakain o mahilig kumain ng “BASASHI” (raw horse meat) at “REBASASHI” (slice raw liver).
dati rin ako, di ko gusto ang rebasashi…parang :eek: ang feeling ko pag nakakakita ako non…pro, my hubby challenged me everytime na go kami sa yakinikuyasan…i tried it and, masarap naman…di sya lasang:eek: kaya lang, dun lang sa isang restaurant na yon ako kumakain…kc sigurado na fresh…pag sa ibang lugar, i never take d risk of eating it kc baka ma-1-5-7 ako.
yun basashi namn, hmmmm…i prefer gyusashi with matching shoyu and ninniku…masarap pampulutan sa reishu(cold japanese sake)try it guys . you can find it mostly sa mga steakhaus.:food:
bulakenia
09-29-2005, 12:13 PM
I don’t argue w/u guys. Kc me hnd p nkaka try kumain ng REBASASHI and BASASHI, include n ntin ang NATO. Although mahilig me s nama like SUSHI. Maybe it takes tym, but i wish 2try. Because it’s good to our health daw??? :japanese: Please convince me more…
Thanks, in advance.
luckynight777
09-29-2005, 06:17 PM
eeeeeeeeewwwwwwwww!! !!!
nearane
09-30-2005, 07:02 AM
[[QUOTE]
luckynight777]eeeeeeeeewwwwwwwww!! !!!
hindi kita masisi sa reaction mo luckynight777:cry: ako rin noon una mas grabe . hindi lang eeeeeeeeewwwwwwwww!! !!! :eek: meron pang ngiiiiiiiiiiiiiii:we ep: at marami pang iba :whistle:
nearane
09-30-2005, 07:16 AM
[
quote=chepot]
dati rin ako, di ko gusto ang rebasashi…parang :eek: ang feeling ko pag nakakakita ako non…pro, my hubby challenged me everytime na go kami sa yakinikuyasan…i tried it and, masarap naman…di sya lasang:eek: kaya lang, dun lang sa isang restaurant na yon ako kumakain…kc sigurado na fresh…pag sa ibang lugar, i never take d risk of eating it kc baka ma-1-5-7 ako.
i agree with you chepot na dapat ay senmom ten ng rebasashi yong umise para siguradong fresh talaga `yon liver. and yes masarap na pulutan:toast:
luckynight777 bakit di mo subukan:D
luckynight777
09-30-2005, 05:48 PM
sorry nearane but i really can’t!!! i mean the look of it…ugh…it makes my stomach go upside down :eek: :ohlord: i know im overreacting a little and thats what my hubby told me but! i think ill taste some before i die?:rolleyes:
nearane
10-01-2005, 08:02 AM
luckynight777, gomen nasai ne. :bowdown: masyado yata kitang pine-presure kumain ng rebasashi:weep: actually marami rin japanese ang hindi kumakain ng rebasashi eh:japanese:
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