Horse meat

Japanese: 馬肉 - ばにく

Nutrition, Functions & Cooking Tips

Outside of horse-producing areas such as Kyushu and Shinshu, it is not often served on the general dining table, but in recent years it has become increasingly popular as a healthy meat. In addition to being produced domestically, it is also imported from Canada and Argentina.
○ Nutritional value: Horse meat, like beef and pork, is a food rich in high-quality animal protein, but it has much less fat and is low in calories.
In addition, it contains more iron than beef and is high in the blood-building vitamin _B12 , making it an ideal food for people with anemia or poor circulation. It is also highly effective in improving a weak constitution, fatigue, weakness after illness, and loss of appetite.
It also contains a relatively large amount of niacin, which promotes blood circulation and strengthens mucous membranes , so people with arteriosclerosis or thrombosis should actively incorporate it into their cooking.
Another great thing about horse meat is that it can be safely recommended for people who are prone to obesity or have high cholesterol levels.
Horse meat contains a lot of glycogen, which gives it a subtle sweetness. The trick to enjoying it deliciously is to make the most of that sweetness and eliminate its distinctive smell. Typical cooking methods include sakura nabe, which is simmered in a sweet and spicy sauce, and horse sashimi, which is seasoned with condiments.
Things to be careful about: If you use too much butter or other oils in your cooking, all the low-fat ingredients will be meaningless, so be careful how you use oils.

Source: Shogakukan Medical Museum of Food Information

Japanese:

《栄養と働き＆調理のポイント》

　九州や信州などの馬産地以外では、あまり一般の食卓に上りませんが、最近ではヘルシーな食肉として人気上昇中。国産のほか、カナダやアルゼンチンからも輸入されています。
○栄養成分としての働き
　馬肉も牛肉、豚肉などと同様、良質の動物性たんぱく質に富んだ食品ですが、脂肪の量はずっと少なく低エネルギーという特徴があります。
　また、鉄の含有量は牛肉よりもさらに豊富で、しかも造血ビタミンのB₁₂が多く、貧血や冷え症の人にとっては、まさに絶好の食品。虚弱体質、疲労倦怠(ひろうけんたい)、病後の衰弱や食欲不振の改善にも高い効果を発揮します。
　血行を促進し、粘膜(ねんまく)を丈夫にするナイアシンも比較的多く含んでいますから、動脈硬化や血栓症(けっせんしょう)の人も、積極的に料理に取り入れましょう。
　肥満ぎみの人やコレステロール値の高い人に安心してすすめられるのも、馬肉のよいところです。
　馬肉にはグリコーゲンが多く含まれるため、ほのかな甘みがあります。その甘みを生かし、独特のにおいを消すのが、おいしく味わうコツ。甘辛い割り下で煮た桜鍋、薬味を利かせた馬刺しが代表的料理法です。
○注意すべきこと
　料理にバターなどを多用しては、せっかくの低脂肪も無意味ですから、油の使い方に注意しましょう。

出典　小学館食の医学館について　情報

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