Characteristics of Frozen Horse Sashimi

Thorough quality and hygiene control

All Taisei's horse sashimi is frozen (at least 48 hours at -20℃ or lower) and shipped as "frozen horse sashimi".
Freezing at -20°C for 48 hours or longer inactivates parasites and makes the horse sashimi safer.

How to Store Horse Sashimi

  • Storage by refrigeration

    Our horse meat for raw consumption is mainly stored and distributed in the freezing temperature range of -18℃ or below.
    Therefore, please keep it frozen at -18℃ or below when storing.

How to defrost horse sashimi

  • Horse Sashimi

    1) Fill with tap water until the horse meat is submerged.
    2) Add ice and let stand at room temperature.

    Put enough water to cover the horse meat and about twice as much ice as a block of horse meat in a plastic container while still vacuum-packed, and allow it to stand at room temperature for about 1 hour to thaw.
    We recommend that you open the package, slice the horse meat, and place it in the refrigerator for about 15 minutes to thaw it completely.

  • Horse Sashimi" *If you want to defrost quickly

    Soaking for about 30 minutes without ice will defrost up to about 80%.
    *Similar to thawing in ice water, it is recommended to thaw for about 15 minutes after slicing before serving.

  • Shredded horse-meat sashimi

    Thaw overnight in a refrigerator at 4°C or below.
    If you want to thaw quickly, thaw under running water for about 6 to 7 minutes.


  • Precautions for defrosting

    Do not thaw in ice water or at room temperature without immersion. In either case, the best thawing temperature is when a fingernail can slightly penetrate the surface of the piece of meat (half thawed). In the event of a vacuum leak, please do not thaw the meat under running water, but thaw it in a refrigerator. Please avoid contact with other foods and be careful to maintain hygiene.

  • Precautions when cooking

    Since it is intended for raw consumption, please take the utmost care in sanitation by thoroughly sterilizing, disinfecting, and washing knives, cutting boards, utensils, hands, and fingers before slicing.