Raw Goat Sushi, Anyone?

“Don’t wanna argue, I don’t wanna debate
Don’t wanna hear about what kinds of foods you hate
You won’t get no dessert ’til you clean off your plate
So eat it, don’t you tell me you’re full
Just eat it (eat it), eat it (eat it)”

Eat It – “Weird Al” Yankovic (1983)

Nowadays I opt for a plant-based diet as much as possible, but when I’m in another country I throw out all the rules. I like to fully take in their culture, including eating what the locals eat. It’s no surprise that I always loved the TV show “Bizarre Foods with Andrew Zimmern”. I find it interesting that a normal cuisine in one country may be considered disgusting in another country. Goat is the most widely consumed red meat in the world, but it rarely makes it onto most Americans’ tables, where beef is the most popular red meat. On the other hand, in India respect for cattle is part of Hindu belief, so many people will eat goat and avoid beef completely. As a frequent traveler to Japan, I know that they also have their own share of unusual food, and I’ve tried a few dishes which many Americans have a hard time swallowing. My Japanese friends know there are no restrictions to my diet when I’m in Japan. The following are not necessarily my favorite Japanese foods, but they all fit in the category of “I had to try it once.” Some are actually plant-based, but others are clearly not. I will note that several Japanese friends do not eat these foods either, but they can all be found in some restaurants in different parts of the country.

Yagi-sashimi (やぎー刺身)- Raw Goat Sashimi

Okinawan cuisine differs significantly from typical Japanese cuisine due to the islands’ unique history and the climate’s effects on agriculture and appetite. I didn’t have to travel to Japan’s Okinawa prefecture to try their food, though. My friend Kunio treated me to a great Okinawan style restaurant right in Tokyo. He knows I’m always up for a challenge. Yagi sashimi is raw goat meat, one of Okinawa’s more challenging dishes. The slices of raw goat are presented and eaten in a similar fashion as regular seafood sashimi. Unlike some gamey meats, yagi sashimi has a rather mild flavor with no strong gaminess. It has a firmer texture compared to other meats served sashimi-style. Typically served with lemon and ginger, the dish is light and refreshing. Okinawans believe that good-quality goat meat (preferably domestic and fresh) is beneficial for health, which is why they enjoy yagi sashimi despite its unique taste.

Natto (納豆) – Fermented Soybeans

Natto is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis. Natto is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. It has a distinctive odor, somewhat akin to a pungent aged cheese. Stirring natto produces many sticky strings. The dish is eaten cold with rice, mixed with the included soy sauce or karashi mustard. Other ingredients such as long onion or kimchi are often added. Many find the taste unpleasant and smelly while others relish it as a delicacy. I tried it at a local izakaya in Tokyo, at the suggestion of a colleague who was living in Japan. I was expecting the worst, but it wasn’t bad. I would have it again. And it’s vegetarian!

Tofuyo (豆腐よう) – Fermented Tofu

Tofuyo is another unusual dish I had at the Okinawan restaurant. A derivative of the versatile soya bean, tofuyo is the result of fermenting and aging regular tofu. The tofu is pickled in a liquid made from beni koji mold and awamori as it ferments over a long period of time. For those with daring taste buds, toufuyou is a must-eat cuisine that only loyal families ate during the Ryukyu Kingdom era. It has an extremely rich taste and is soft like cream cheese, and is a first-rate delicacy that is strongly scented with awamori. It is a powerful and pungent dish that is served in very small portions and commonly eaten with toothpicks. I thought it was pretty tasty, although I hesitated at first when Kunio told me it was made with mold.

Fugu (河豚) – Pufferfish

Fugu, also known as pufferfish, is a delicacy in Japanese cuisine. Despite its potentially lethal poison, it has been eaten in Japan for centuries. Fugu contains a highly toxic poison called tetrodotoxin, especially in its organs like the liver, ovaries, eyes, and skin. This poison paralyzes muscles while the victim remains conscious, leading to eventual asphyxiation. There is no known antidote for fugu poison. It’s said to be up to 1,200 times more lethal than cyanide! Even small amounts can be dangerous. Improper preparation has led to multiple cases of fugu poisoning and fatalities. Modern fugu chefs undergo special training to prepare this dish safely. The traditional process, known as “tsuke,” takes at least a decade to master. Skilled chefs leave just enough toxin to generate a tingling sensation on the lips and tongue without causing harm. So, when you experience that tingly feeling while enjoying fugu, it’s not just your taste buds dancing—it’s a reminder of the unique peril on your plate! On one of my trips to Japan with my son, my friend Kunio treated us to dinner and surprised us with a fugu appetizer. When Kevin told Eva we had the potentially poisonous food, she said “You gave our son pufferfish !!??!!” I assured her it was prepared in a fine restaurant and tasted delicious. I would have it again, but only in a place recommended by a Japanese friend who is familiar with the establishment, to ensure it is prepared properly. This was probably my favorite of all the items on my list.

Bashimi (馬刺し) Raw horse sashimi

Horse meat is commonly eaten in many countries in Europe and Asia, although it is not generally available in most English-speaking countries. In Japanese cuisine, raw horse meat, like raw goat, is served as sashimi in thin slices dipped in soy sauce, often with ginger, onions, garlic, and/or shiso leaves added. After a few Asahi beers, a business colleague and I decided to give bashimi a try as we were having dinner in my favorite yakitori restaurant in Tokyo. (It subsequently closed- probably a bad sign.) We were the only foreigners in the restaurant, which was typically filled with Japanese businessmen. I saw it on the menu, and said “I’ll try it if you try it!” But I wasn’t a big fan- I found it to be rather chewy. Or maybe the thought of what I was eating got into my head. Anyway, I’m crossing this one off the list for the future. But as I said, I’ll try anything once!

Bon appetite!

Comments

4 responses to “Raw Goat Sushi, Anyone?”

  1. Geri Kraynak Avatar
    Geri Kraynak

    Bon Appétit, Jack!

    1. Jack Leitmeyer Avatar
      Jack Leitmeyer

      Always looking to try something new! 🙂

  2. Kate Ryan Avatar
    Kate Ryan

    You, sir, are much more adventurous and open minded than I – like Anthony Bourdain, who I absolutely loved.
    All I can say is EW! 🤣

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