Horse sashimi is commonly eaten with grated ginger, grated garlic, chopped leeks etc., and dipped in soy sauce. Kumamoto in the Kyushu island, located southwest of the main island Honshu, is famous for producing horse meat, and is said to produce 40% of the horse meat eaten in Japan.
Compared to other livestock, like cows or pigs, horses are said have a high body temperature, around 40 degrees Celsius, which may mean they are less prone to certain bacteria.
After processing, the meat must be frozen at -20 degrees for 48 hours or more. Restaurants serving horse sashimi must also follow safety regulations, such as trimming the surface of the meat etc., which makes horse sashimi the safest meat sashimi.