大阪府·郷土料理
Aburakasu Cuisine of Fujiidera
Have you ever heard of 'Aburakasu' born in Minami-Kawachi? It is an ingredient made by deep-frying beef intestines over time, draining the excess fat to achieve a crispy finish. Originally, it was a way to preserve the leftover residue after extracting fat so that nothing went to waste. In Minami-Kawachi, where meat processing plants were located in Habikino and Matsubara, it took root as a way to enjoy highly perishable offal for longer periods. 'Kasuya,' which opened in Fujiidera City in 1995, played a key role in spreading this local flavor as an Osaka specialty by establishing itself as a specialty shop for 'Kasu Udon.' With a unique texture that is crispy on the outside and melts in your mouth when bitten, the rich umami it imparts to the dashi broth is unforgettable once you've tasted it.
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