大阪府·ご当地グルメ
Kasu Udon
Taking a sip of the piping hot broth reveals a spreading, rich umami flavor. The 'Abura-kasu' topping adds profound depth to the dashi. Abura-kasu is made by slowly deep-frying beef small intestine (horumon) to remove excess fat and moisture. It has a crispy exterior that transforms into a melt-in-your-mouth texture when simmered. Its origins lie in the Minami-Kawachi region of Osaka, around cities like Habikino and Fujiidera. It is said to be an ingredient born from the 'mottainai' (waste-not) spirit, utilizing parts that were traditionally not discarded. In 1995, 'Kasuya' in Fujiidera City is credited with popularizing this dish as 'Kasu Udon.' While it looks light, the flavor is rich and intense. It is the perfect bowl to finish a night of drinking.
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