Horse-flesh is not widespread in Japan. That's why it's quite difficult to find special restaurants which offer meat of horse. Manufacture of horse-flesh is wide-spread just in the south of Kumamoto and in the north of Aomori-Tsugaru. Horse-flesh contains little calories. It is also can be eaten in fresh way (like sashimi) with syoga (ginger). Sakuranisu is the second name of this meat. It comes from the color of meat, which may remind a Japanese cherry tree.

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