This nikuman (steamed bun) is made using horse meat, which is one of the important elements of the food culture of Kumamoto Prefecture that boasts Japan’s largest production of horse meat. While “basashi,” or thinly-sliced raw horse meat, is the most famous local dish, the former head of the company who was a big fan of nikuman created this product wishing to raise awareness of Aso, a fascinating sightseeing spot of Kumamoto. Usually, the filling of nikuman is made by mixing several raw ingredients which is then wrapped with a dough. However, the fact that horse meat is healthier with less fat rather became an issue for the usual production method. So, basing on “horse meat shigureni,” which is a local dish consisting of horse meat cooked in a sweet soy sauce broth flavored with ginger, they have added bamboo shoot and harusame noodles to achieve an optimal balance that combines several textures to make it enjoyable even for those who do not like horse meat. The filling is slowly simmered over a long time in a traditional Japanese “kama” kettle so that the heat is distributed evenly, resulting in a delicious flavor without unpleasant smell and easy to eat for people of all ages. The special dough is made by mixing rice flour produced in-house, locally sourced Aso Jersey milk and wheat flour, which is then added with Japanese sake for a rich flavoring. Wrapped carefully one by one, the steamed buns have soft, moist texture that brings out the delicious flavors of the horse meat shigureni inside.
Dedicated to farming in the city of Aso for generations, Ichihara Farm continues to engage in agriculture that nurtures life and create delicious nikuman using high quality ingredients, with the mission to convey the greatness of Kumamoto to the people around the world.